高粱粉对面团特性及发面饼品质的影响  

Effect of Sorghum Flour on the Characteristics of Dough and the Quality of Leavened Pancake

作　　者：田静茹 李雪琴[1,2] 陈洁 TIAN Jingru;LI Xueqin;CHEN Jie(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Province Wheat-flour Staple Food Engineering Technology Research Centre,Zhengzhou 450001,Henan,China;Food Laboratory of Zhongyuan,Luohe 462001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省面制品主食工程技术研究中心,河南郑州450001 [3]中原食品实验室,河南漯河462001

出　　处：《食品研究与开发》2025年第1期40-47,共8页Food Research and Development

基　　金：河南省重点研发专项项目(221111112000)。

摘　　要：基于食品全营养趋势,以高粱粉发面饼为研究对象,研究高粱粉对面团加工特性影响,同时针对目前杂粮发面饼口感粗糙、品质不稳定等问题,探究高粱粉粒径对发面饼烘焙品质的影响。结果表明,随着高粱粉添加量的增加,混合粉的糊化温度、峰值黏度、谷值黏度、最终黏度及回生值均先增加后减小,当添加量为15%时各项黏度值最大;面团的吸水率、形成时间和稳定时间降低,弱化度升高,拉伸曲线面积、拉伸阻力和延伸度整体上呈现减小的趋势。将添加量为15%的不同粒径高粱粉与小麦粉混合制作高粱粉发面饼,结果发现随着高粱粉粒径的减小,发面饼水分含量升高,烘焙损失率降低,内部气孔变得均匀致密,淀粉分子的短程有序性和蛋白质二级结构的有序性增加,说明较小粒径的高粱粉能适当改善高粱粉发面饼的品质。Based on the trend of holistic nutrition in food,this paper selected sorghum flour leavened pancake as the research subject to study the influence of sorghum flour on the dough processing characteristics.Simultaneously,considering the current issues of rough texture and unstable quality of coarse cereals leavened pancake,the influence of sorghum flour particle size on the baking quality of leavened pancake was explored.The results showed that with the increase in the amount of sorghum flour added,the gelatinization temperature,peak viscosity,trough viscosity,final viscosity,and setback value of the mixed flour initially increased and then decreased.When the addition amount was 15%,the viscosity values were the highest.The water absorption rate,development time,and stability time of the dough decreased,while weakening increased.Overall,the area under the tensile curve,tensile resistance,and elongation showed a decreasing trend.When sorghum flours of different particle sizes with an addition amount of 15%were mixed with wheat flour to make sorghum flour leavened pancake,it was found that as the particle size of sorghum flour decreased,the moisture content of the leavened pancake increased,baking loss decreased,internal pores became uniformly dense,and the short-range order of starch molecules and the secondary structure of proteins increased,indicating that sorghum flour with smaller particle size could appropriately improve the quality of sorghum flour leavened pancake.

关 键 词：高粱粉 粒径 面团特性 发面饼 烘焙品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]