麦麸糊粉层粉对混合粉、面团及手抓饼品质特性的影响  

Effects of wheat bran aleurone layer on quality characteristics of mixed flour,dough and hand-grabbed cake

作　　者：李杉 姜千一 孙冰华[1] 温纪平[1] 王晓曦[1] LI Shan;JIANG Qianyi;SUN Binghua;WEN Jiping;WANG Xiaoxi(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《轻工学报》2024年第6期18-26,共9页Journal of Light Industry

基　　金：“十四五”国家重点研发计划项目(2021YFD2100903)。

摘　　要：以麦麸糊粉层粉取代部分高筋小麦粉制作手抓饼,探究麦麸糊粉层粉的添加量(0%、5%、10%、15%、20%、25%和30%)对混合粉、面团及手抓饼品质特性的影响。结果表明:随着麦麸糊粉层粉添加量的增加,混合粉的灰分含量、膳食纤维含量和粗蛋白含量分别增加至1.40%、10.21%和15.13%,水分含量、总淀粉含量、湿面筋含量和面筋指数分别减少至9.62%、56.92%、16.75%和59,色泽加深,糊化黏度指标均下降;面团的吸水率、形成时间和弱化度分别增加至70.40%、5.32 min和84.00 FU,粉质质量指数下降至62.00,延展性和弹性变差;手抓饼的色泽变深(L^(*)显著降低,a^(*)和b^(*)显著增加),口感变差,硬度和咀嚼性分别增加至18275.12g和8261.53 g,含油率下降至12.55%,油脂分布变得不均匀。因此,适当添加麦麸糊粉层粉(添加量≤20%),可在保证手抓饼食用品质的同时,降低其含油率,以满足消费者对低脂健康面制品的要求。Wheat bran aleurone layer flour was used to partially replace high-gluten flour to make hand-grabbed cakes.The effects of the addition amount of wheat bran aleurone layer flour(0%,5%,10%,15%,20%,25% and 30%)on the characteristics of mixed flour,dough and the quality of hand-grabbed cake were investigated.The results showed that the ash content,dietary fiber content and protein content of the mixed flour increased to 1.40%,10.21% and 15.13%,respectively,while the moisture content,total starch content,wet gluten content and gluten index decreased to 9.62%,56.92%,16.75% and 59,respectively,with a darkening in color and a decline in gelatinization viscosity indexes.The water absorption,formation time and weakening degree of dough increased to 70.40%,5.32 min and 84.00 FU,respectively,while the flour quality index decreased to 62.00.The ductility and elasticity of dough became worse with the increase of wheat gluten layer flour.The color of the hand-grabbed cake became darker(L^(*)significantly decreased,a^(*)and b^(*)significantly increased),and the taste became worse.The hardness and chewability increased to 18275.12 g and 8261.53 g,respectively,while the oil content decreased to 12.55%,and the oil distribution became uneven.In conclusion,when the addition amount of wheat bran flour layer flour was less than 20%,the edibility of hand-grabbed cake was accepted by the human,and the oil content of hand-grabbed cake was also reduced.

关 键 词：麦麸糊粉层粉 手抓饼 面团 混合粉 品质特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]