鹰嘴豆粉对面团特性及面包品质影响研究  

Effects of Chickpea Flour on Dough Characteristics and Bread Quality

作　　者：张勇[1] 刘慧卿 刘金光 李晓彤 曹欣然 ZHANG Yong;LIU Huiqing;LIU Jin'guang;LI Xiaotong;CAO Xinran(College of Food Science and Engineering,Shandong Agricultural University,Tai'an,Shandong 271018,China;Bathurst Future Agri-Tech Institute of Qingdao Agricultural University,Qingdao,Shandong 266109,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]青岛农业大学巴瑟斯未来农业科技学院,山东青岛266109

出　　处：《农产品加工》2025年第2期11-13,共3页Farm Products Processing

基　　金：基于淀粉多尺度结构变化解析超声对淀粉化学活性的影响机制(32272268);研磨作用下淀粉多层次结构演变规律及其对化学活性的作用机制(ZR2022MC185);miR-216a-5p介导6-姜烯酚保护肠道紧密连接蛋白抵御高脂损伤的调控机制(32372332)。

摘　　要：通过探讨鹰嘴豆粉对混合粉面团特性及面包焙烤品质的影响,拓宽鹰嘴豆的食用范围,提高面包的营养保健价值。结果表明,添加鹰嘴豆粉可提高面团的形成时间、弱化度和面包的硬度、含水量,降低混合粉面团吸水率、稳定时间、面团的拉伸面积、拉伸阻力和延伸性,鹰嘴豆粉添加量低于10%时面包的比容、感官品质得到提高,但添加量为10%~20%时对面团的特性和焙烤品质影响并不明显,添加量超过20%时影响较显著。综合考虑各项指标,最终确定在试验条件下鹰嘴豆粉适宜添加量为20%。In order to broaden the edible range of chickpea and improve the nutritional and health value of bread,the effects of chickpea flour were explored in terms of the dough characteristics of compound flours and the baking quality of bread.The results showed that adding chickpea flour could bring about the following effects:developing time and degree of weakening of the dough,hardness and water content of bread were increased;water absorption,stabilization time,tensile area,tensile resistance and elongation of compound dough were reduced.When the adding amount of chickpea flour was less than 10%,the specific volume and sensory quality of the bread were improved.When the adding amount of chickpea flour was 10%~20%,it had little effect on the characteristics of the dough and the baking quality of the bread,and the effect was more pronounced when the addition was more than 20%.Comprehensive analysis showed that 20%of chickpea flour was the best addition.

关 键 词：鹰嘴豆粉 面包 面团特性 品质 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]