小麦淀粉对面团微观结构及冷冻面团馒头品质的影响  

Effects of Wheat Starch on Microstructure of Dough and Quality of Frozen Steamed Bread

作　　者：付苗苗[1] FU Miaomiao(Henan Industry and Trade Vocational College,Zhengzhou 450002,Henan,China)

机构地区：[1]河南工业贸易职业学院,河南郑州450002

出　　处：《食品研究与开发》2023年第19期74-79,共6页Food Research and Development

摘　　要：淀粉作为小麦粉的主要成分在决定面团特性以及冷冻面团馒头品质中发挥着重要的作用。采用分离重组的方法,探究淀粉添加比例分别为0%(对照组)、10%、15%、20%、25%、30%、35%、40%、45%、50%时,混合粉糊化特性、面团微观结构、游离巯基含量和冷冻面团馒头品质的变化。结果表明:不同比例淀粉的添加量改变了混合粉的糊化特性和粉质特性,分别与淀粉添加比例呈线性相关关系。随着淀粉添加比例的增加,混合粉面团弱化度和面团中游离巯基含量逐渐增加,从微观结构的变化发现面团中面筋蛋白网络的连续性逐渐降低。当淀粉添加比例达到20%时,冷冻面团馒头的硬度和咀嚼性达到最小值,分别为2833 g和2567 g。适当增加小麦粉中的淀粉含量改善面团的加工适应性,更利于冷冻面团馒头的制备。Starch,as the main component of wheat flour,plays an important role in determining the characteristics of dough and the quality of frozen steamed bread.The separation-recombination method was used to investigate the effects of starch addition ratio of 0%(control group),10%,15%,20%,25%,30%,35%,40%,45%,and 50%on the pasting properties of mixed wheat flour,dough microstructure,free sulfhydryl content,and the quality of frozen steamed bread.The results showed that the pasting and farinographical properties of mixed wheat flour were changed by the addition of starch,and there was a linear correlation with the addition ratio of starch.With the increase in starch addition ratio,the weakening degree and free sulfhydryl content in the dough increased gradually,and the continuity of the gluten protein network in the dough decreased gradually.When the starch addition ratio reached 20%,the hardness and chewiness of frozen steamed bread reached the minimum values,which were 2833 g and 2567 g,respectively.The suitable increase in starch content in wheat flour improved the processing adaptability of dough and was more conducive to the preparation of frozen steamed bread.

关 键 词：淀粉 小麦粉 加工品质 冷冻面团馒头 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]