仿手揉多向压延技术对面团及馒头品质的影响  

Effect of multidirectional sheeting technique of mechanical bionickneading on quality of dough and Chinese steamed bread

作　　者：潘治利[1,2,3] 赵映然 白毅博 艾志录 李蓓蓓[1] PAN Zhili;ZHAO Yingran;BAI Yibo;AI Zhilu;LI Beibei(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450000,China;Nationa R&D Center for Frozen Rice&Wheat Produces Processing Technology,Zhengzhou 450000,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450000,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450000 [2]国家速冻米面制品加工技术专业研发中心,河南郑州450000 [3]农业农村部大宗粮食加工重点实验室,河南郑州450000

出　　处：《食品与发酵工业》2024年第16期23-29,共7页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2021YFD2100200,2021YFD2100204)。

摘　　要：通过采用流变发酵仪、低场核磁成像分析仪、流变仪、傅里叶红外光谱仪、扫描电子显微镜等分析手段对压延后的面团进行测定,探究在压面5次、15次、25次状态下,传统单向压延与仿手揉多向混合压延处理对面团产生的影响。结果表明,随着压延次数的增加,面团中面筋网络的稳定性整体呈现先升高后降低的趋势,仿手揉多向混合压延处理对面团黏弹流变特性、水分分布特性、发酵特性均有显著性影响,在仿手揉多向压延15次时面团的韧性和发酵特性均呈现最大值,深层结合水含量增加54.05%,微观结构孔洞减少,馒头品质也有显著改善,硬度值显著降低,感官评分也达到最高。通过仿手揉多向压延技术可以减少压延次数,在压延15次后即可使馒头有较好的品质和口感。To improve the quality of industrial steamed bread products,the mechanical bionic kneading multi-directional sheeting technology was used to process the dough with continuous multi-directional sheeting technology.Dough after sheeting was determined by analytical tools,such as rheological fermenter,low-field nuclear magnetic imaging analyzer,rheometer,Fourier transform infrared spectroscopy spectrometer,scanning electron microscopy,etc.The effects of traditional one-way sheeting and mechanical bionic-knead mixed sheeting treatments on dough production were investigated by pressing 5,15,and 25 times.Results showed that,with an increased number of sheeting,the stability of the gluten network in the dough as a whole showed a trend of increasing and then decreasing,and the mechanical bionic-kneading multi-directional mixed sheeting process had a significant effect on the rheological characteristics of the dough,water distribution characteristics,and fermentation characteristics.The toughness and fermentation characteristics of the dough reached the maximum value when the mechanical bionic-kneading multi-directional sheeting was carried out 15 times.Furthermore,the deep-bound water content increased by 54.05%,microstructure pores were reduced,the quality of buns was significantly improved,the hardness value was significantly reduced,and the sensory score reached the highest.The number of times of sheeting can be reduced by simulating hand-kneading multi-directional sheeting technology,and the quality and texture of the buns can be improved after sheeting 15 times.

关 键 词：仿手揉 多向压延 面团 馒头 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]