火麻仁对小麦粉面团的流变学特性和面包品质的影响  

Effect of Hemp Seed on Rheological Properties of Wheat Flour Dough and Bread Quality

作　　者：马英子 刘冰 王硕 杨春敏 MA Yingzi;LIU Bing;WANG Shuo;YANG Chunmin(Guangzhou College of Technology and Business,Guangzhou 510800,China)

机构地区：[1]广州工商学院,广东广州510800

出　　处：《食品安全导刊》2024年第25期128-131,135,共5页China Food Safety Magazine

基　　金：教育部产学合作协同育人项目2022年立项项目“新工科背景下新媒体融入食品类专业课程思政教学模式建设研究”(220501018285804);广州工商学院2023年度校级科研项目“基于超声诱导发芽和水热处理技术的火麻仁功能特性研究”(KYYB202336)。

摘　　要：本文以火麻仁粉、小麦粉为主要原料制备面包,通过粉质仪、拉伸仪探讨火麻仁粉添加量对混合粉面团流变学特性的影响,并依据质构分析和感官评价判断火麻仁小麦面包的品质。结果表明,添加火麻仁粉会对面团的稳定时间产生负面影响,面团弱化度、吸水率和粉质质量指数都有不同程度的降低;添加8%火麻仁粉的面团醒发45 min、90 min时的延展性和持气能力都优于对照组,且不同醒发时间组的拉伸能量均达到最大。火麻仁粉添加量为8%时的面包蓬松饱满,气孔均匀,面包芯柔软且富有弹性,浓郁的小麦香气中含有火麻仁特有的清香。相关结果可为火麻仁在面制品中的应用提供思路。This article uses hemp seed flour and wheat flour as the main raw materials to prepare bread,the influence of hemp seed flour addition on the rheological properties of mixed flour dough is explored through a flour analyzer and a tensile tester,the quality of hemp seed wheat bread is judged based on texture analysis and sensory evaluation.The results showed that adding hemp seed flour had a negative impact on the stability time of dough,with varying degrees of decrease in dough weakening,water absorption,and flour quality index;the extensibility and air holding capacity of the dough with 8%hemp seed flour addition after 45 minutes and 90 minutes of fermentation were better than those of the control group,and the stretching energy of different fermentation time groups reached the maximum.Bread with 8%addition of hemp seed flour is fluffy and full,with even pores,a soft and elastic bread core,and a rich wheat aroma containing the unique fragrance of hemp seed.The relevant results can provide ideas for the application of hemp seed in flour products.

关 键 词：火麻仁 面团 流变学特性 面包 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]