小麦系统粉发酵和炉内起涨特性及其与面包烘焙品质关系  

Study on the Fermentation and Oven-rising Properties of Different Wheat Milling Streams and their Relationship with Bread Baking Properties

作　　者：李利民[1] 高海涛 尚加英[1] 郑学玲[1] 段国辉 LI Limin;GAO Haitao;SHANG Jiaying;ZHENG Xueling;DUAN Guohui(College of Grain,Oil and Food,He'nan University of Technology,Zhengzhou,He'nan 450001,China;Wheat Research Institute,Luoyang Academy of Agriculture and Forestry Sciences,Luoyang,He'nan 471000 China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]洛阳市农林科学院小麦研究所,河南洛阳471000

出　　处：《农产品加工》2024年第12期1-5,共5页Farm Products Processing

基　　金：河南省中央引导地方科技发展项目资助(Z20221341012);国家小麦产业技术体系建设专项资金资助项目“产后加工技术”(CARS-03-38)。

摘　　要：以19个小麦加工系统粉样为材料,利用成熟度曲线仪、炉内起涨记录仪研究了其发酵和炉内起涨特性,并分析其与面包烘焙品质的关系。结果表明,面粉生产工艺中各系统粉流的发酵特性、炉内起涨特性及烘焙品质存在明显的差异,即前路粉和重筛面粉具有较好的发酵能力和炉内起涨特性,后路粉的发酵能力和炉内起涨特性相对较差,皮磨系统粉流的面包烘焙品质整体优于心磨系统。成熟度曲线仪测定的面团水平和弹性,炉内涨大仪测定的面团体积和面包体积等与面包品质存在显著正相关性。The 19 wheat flour were used to study the fermentation properties and oven rise properties and its relationship with the baking quality of bread from maturograph and oven rise recorder.The results showed that there were obvious differences in the characteristics of the fermentation and the oven rise and the baking quality of the streams.The flour from anterior and re-sieve system had good fermentation ability and oven rise properties,but the posterior flour was relatively poor.The bread baking quality from break mill were superior reduction mill,and there was a significant difference in the quality of bread between the same system.The dough level and elasticity,dough volume and bread volume measured by maturograph and oven rise recorder showed a highly significant and positive correlation to the bread quality.

关 键 词：小麦系统粉 发酵特性 炉内涨大特性 面包品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]