挤压改性对多谷物粉面团加工特性和面包品质的影响  

Effect of Extrusion Modification on Multi-grain Dough Processing Characteristics and Bread Qualities

作　　者：田晓红 汪丽萍 刘明 刘艳香 李逸 谭斌 刘士进 Tian Xiaohong;Wang Liping;Liu Ming;Liu Yanxiang;Li Yi;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11期36-43,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：为了改善多谷物粉面包在储藏过程中淀粉老化,面包变硬,口感变差的问题,将多谷物粉进行挤压改性预处理,研究多谷物改性粉添加比例对多谷物粉面团加工特性和多谷物面包品质的影响。结果表明:随着多谷物改性粉的增加,面糊的糊化温度升高,最高黏度、最低黏度、最终黏度、衰减值、回生值、峰值时间均显著性降低。面团的最大发酵高度显著性增高,面团总产气量和持气量均下降,保留系数先下降再升高。与未添加多谷物改性粉面包相比,添加量在10%~60%的多谷物面包储存7 d质构硬度分别降低了45%、35%、38%、63%、54%和58%,有效延缓了多谷物面包的老化。多谷物改性粉添加量≥40%时,面团表面成膜,形成完整的网络结构,多谷物面包品质最佳。In order to solve the problems of starch aging,bread hardening and poor taste of multi-grain flour bread during storage,the multi-grain flour was pre-tre ated by extrusion,and the effects of 0%,10%,20%,30%,40%,50%and 60%multi-grain extrusion pretreatment flour(MEPF)ratio on the dough properties of multi-grain flour and the quality of multi-grain bread were studied.The results indicated that with the increase of MEPF,the pasting temperature increases,and peak viscosity,minimum viscosity,final viscosity,breakdown,setback and peak time were significantly reduced.The maximum fermentation height of the dough increased significantly with the increase of the MEPF,however,the total gas production and retention volume of the dough decreased,and the retention coefficient decreased first and then increased.Compared with bread without MEPF,the hardness of bread with an added amount MEPF of 10%-60%was reduced by 45%,35%,38%,63%,54%and 58%for 7 days,respectively.MEPF can effectively delay the aging of multi-grain bread.When the amount of MEPF was≥40%,the surface of the dough formed a film and a complete network structure,and the quality of bread was the best.

关 键 词：多谷物粉 面包 挤压改性 加工特性 老化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]