多谷物粉含量对面团加工特性和面包品质的影响  

Effect of Multi-grain Flour Content on Dough Processing Characteristics and Bread Qualities

作　　者：田晓红 汪丽萍 李逸 高琨 刘明 刘艳香 谭斌 刘士进 Tian Xiaohong;Wang Liping;Li Yi;Gao Kun;Liu Ming;Liu Yanxiang;Tan Bin;Liu Shijin(Academy of National Food and Strategic Reserves Administration,Beijing 100037;Shijiazhuang Misabel Food Co.,Ltd.,Shijiazhuang 051130)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037 [2]石家庄市米莎贝尔饮食食品有限公司,石家庄051130

出　　处：《中国粮油学报》2023年第10期177-184,共8页Journal of the Chinese Cereals and Oils Association

基　　金：“十四五”国家重点研发计划项目(2021YFD2100203)。

摘　　要：为了开发营养丰富的多谷物面包预拌粉,本研究以杂粮粉为主要原料,添加谷朊粉构建面包网络结构,通过评价混合粉黏度特性,面团发酵流变特性和面包加工品质,研究多谷物粉含量对面团加工特性和面包品质的影响。结果表明:随着多谷物粉含量的增加,多谷物预拌粉的糊化黏度呈显著性上升,糊化温度呈显著性下降,面团的最大发酵高度和最终发酵高度显著降低(P<0.05)。当多谷物粉质量分数从50%增加到80%时,面包的比容从5.10 mL/g降低到1.83 mL/g,体积降低,弹性下降,硬度和耐咀性增加。多谷物粉含量、糊化特性、部分发酵流变特性与面包质构特性、比容和颜色L*、a*之间均呈显著或极显著相关。当多谷物粉质量分数在50%~60%之间,面包品质良好;质量分数≥65%时,所制成的面包品质较差。To develop a nutritious multi-grain bread mix,in this study,multigrain flour was taken as main raw material,and gluten was taken to establish bread network structure.The influence of multi-grain flour content on dough processing characteristics and bread quality was studied by evaluating the viscosity of mixed flour,rheological properties of fermentation and processing qualities of bread.The results indicated that the viscosity of the mixed flour increased significantly with the increase of the content of multi-grain flour,while the pasting temperature decreased significantly,the maximum and final fermentation height of dough decreased significantly(P<0.05).The specific volume of bread decreased from 5.10 mL/g to 1.83 mL/g,consistent with the change of springiness,cohesiveness,and resilience and the volume of bread,showing a downward trend,and the hardness and chewiness of bread increased.There were significant positive and negative correlations between the content of multi-grain flour,gelatinization characteristics,partial fermentation rheological characteristics,bread texture characteristics,specific volume,color L*and a*.It was suitable for making multi-grain bread when the amount of multi-grain flour was between 50%and 60%.When the amount of multi-grain flour added≥65%,the quality of the bread was poor.

关 键 词：多谷物 面团性质 发酵 流变特性 面包品质 

分 类 号：TS[轻工技术与工程]