芜菁超微粉对面团性质及面包品质的影响  

Effects of ultra-fine turnip powder on dough property and bread quality

作　　者：张英仙 于明[2] 祖力皮牙·买买提 王佳敏 岳丽[2] 毛红艳[2] ZHANG Ying-xian;YU Ming;ZULIPIYA-Maimaiti;WANG Jia-min;YUE Li;MAO Hong-yan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;Institute of Food Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,Xinjiang,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院粮食作物研究所,新疆乌鲁木齐830091

出　　处：《粮食与油脂》2025年第2期17-23,共7页Cereals & Oils

基　　金：新疆维吾尔自治区重点研发项目(2022B02058)。

摘　　要：利用谷物近红外分析仪、粉质仪、拉伸仪、发酵仪分析芜菁超微粉添加量(以芜菁超微粉-小麦混合粉质量计,下同)对面团特性的影响,并采用加权综合评分法考察芜菁超微粉添加量、牛奶添加量和发酵时间对面包品质的影响。结果表明:随着芜菁超微粉添加量的增加,湿面筋含量、吸水率、弱化度、拉伸能量和延伸度总体呈下降趋势;当芜菁超微粉添加量由0%增加到25%时,面团最大膨胀高度、气体释放曲线最大高度和总产气量分别下降了64.5%、67.67%、71.93%。当芜菁超微粉添加量10%、牛奶添加量100 g、发酵时间60 min时,面包品质最佳。The influence of the addition amount of ultra-fine turnip powder(based on the mass of ultrafine turnip powder and wheat mixed powder,the same below)on properties of dough was analyzed by using near-infrared analyzer for grains,farinograph,extensograph and fermentation instrument.The influence of the addition amount of ultra-fine turnip powder,the addition amount of milk and the fermentation time on the quality of bread was investigated by the weighted comprehensive scoring method.The results showed that with the increase of the addition amount of ultra-fine turnip powder,the content of wet gluten,the water absorption,the degree of weakening,the tensile energy and the extensibility generally showed a downward trend.When the addition amount of ultra-fine turnip powder increased from 0%to 25%,the maximum expansion height of the dough,the maximum height of the gas release curve and the total gas production decreased by 64.5%,67.67%and 71.93%respectively.When the addition amount of ultra-fine turnip powder was 10%,the addition amount of milk was 100 g,the fermentation time was 60 min,the quality of bread was the best.

关 键 词：芜菁超微粉 面团 粉质特性 面包 加权综合评分法 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]