小麦粉品质特性与发面饼加工品质关系的研究  

Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake

作　　者：李逸 田晓红 王佳雅 姜平 谭斌 LI Yi;TIAN Xiao-hong;WANG Jia-ya;JIANG Ping;TAN Bin(School of Food and Strategic Reserves,Henan University of Technology,Zhengzhou,Henan 450001,China;Grain and Oils Processing Research Institute,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Grain and Oils Quality Inspection and Testing Center,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Zhongyuan Food Laboratory,Luohe,Henan 462300,China)

机构地区：[1]河南工业大学粮食和物资储备学院,河南郑州450001 [2]国家粮食和物资储备局科学研究院粮油加工研究所,北京100037 [3]国家粮食和物资储备局科学研究院粮油质量检验测试中心,北京100037 [4]中原食品实验室,河南漯河462300

出　　处：《粮油食品科技》2024年第6期50-58,共9页Science and Technology of Cereals,Oils and Foods

基　　金：“十四五”国家重点研发计划项目(2021YFD2100203)。

摘　　要：为发面饼工业化加工选取合适的小麦粉原料,选取了湿面筋含量为24.4%~32.7%的12个小麦品种,测定了小麦粉的理化特性、粉质特性、粘度特性、发酵流变特性,分析了小麦粉特性与发面饼品质之间的相关性。结果表明:随着湿面筋含量的升高面团的发酵高度、总体积、保留系数(R)及发面饼的比容都随之增加(P<0.05),而发面饼的最大剪切力呈现出先增加后减小的趋势,感官评价得分呈现出先减小后增加的趋势。通过相关性分析可知,小麦粉的湿面筋含量、峰值粘度、最低粘度、最终粘度、回生值、峰值时间、粉质质量指数、最大发酵高度(Hm)、最终发酵高度(h)与发面饼的比容呈显著正相关,淀粉含量和面筋指数与发面饼的比容呈负相关;小麦粉的淀粉含量和蛋白质含量与发面饼的最大剪切力呈负相关,湿面筋含量与发面饼的最大剪切力呈正相关。湿面筋含量在30.0%~33.0%且面筋指数在70~78、粉质质量指数在58.5~69.5、Hm在38.1~55.1 mm和R在95%以上的小麦粉比较适于制作发面饼。In order to select suitable wheat flour raw materials for industrial processing of dough,12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected.The physicochemical properties,flour properties,viscosity properties,and fermentation rheological properties of wheat flour were measured,and the correlation between wheat flour properties and dough quality was analyzed.The results showed that as the wet gluten content increased,the fermentation height,total volume,retention coefficient(R),and specific volume of the dough all increased(P<0.05).The maximum shear force of dough showed a trend of first increase and then decrease,while the sensory evaluation score showed a trend of first decrease and then increase.Through correlation analysis,it was found that the wet gluten content,peak viscosity,minimum viscosity,final viscosity,retrogradation value,peak time,flour quality index,maximum fermentation height(Hm),and final fermentation height(h)of flour were significantly positively correlated with the specific volume of the dough,while the starch content and gluten index were negatively correlated with the specific volume of the dough.The starch and protein content of flour were negatively correlated with the maximum shear force of dough,while the wet gluten content was positively correlated with the maximum shear force of dough.Wheat flour with a gluten content of 30.0%~33.0%,a gluten index of 70~78,a flour index of 58.5~69.5,an Hm of 38.1~55.1 mm,and an R of over 95% could be more suitable for making leavened pancakes.

关 键 词：小麦粉 面筋 糊化特性 粉质特性 发酵流变特性 发面饼品质 

分 类 号：TS201.4[轻工技术与工程—食品科学]