小麦粉品质对油炸“猫耳朵”品质的影响  

Effect of wheat flour quality on the quality attributes of fried"cat ear"

作　　者：占彬 王灏璇 张威 Zhan Bin;Wang Haoxuan;Zhang Wei(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《粮食科技与经济》2024年第6期110-114,共5页Food Science And Technology And Economy

基　　金：湖北省科技厅中央引导地方科技发展专项项目(2020ZYYD015)。

摘　　要：油炸“猫耳朵”是我国深受人们喜爱的面制零食,但其生产中对主要原料小麦粉的选择仍缺乏科学指导。本研究以低筋、中筋和高筋小麦粉为原料分别制作油炸“猫耳朵”,探究了小麦粉品质对产品含水量、含油量、色泽和质构的影响。结果表明,低筋小麦粉面团形成时间最短,最终黏度和回生值最低。油炸180 s时的三种油炸“猫耳朵”产品含水量相近,但含油量随小麦粉面筋筋力变强而逐渐降低。三种小麦粉制作的油炸“猫耳朵”产品颜色差异较小。低筋小麦粉制作的油炸“猫耳朵”产品断裂力要高于中筋和高筋小麦制作的产品。研究结果可为油炸“猫耳朵”原料选择和品质合理调控提供科学依据。Deep-fried"cat's ears"are a popular snack made from wheat flour in China.However,during the manufacturing period of the snack,there is a lack of scientific guidance in choosing the main raw material,wheat flour.This study prepared deep-fried"cat ears"from low-gluten,medium-gluten,and high-gluten wheat flours,respectively,and investigated the effects of wheat flour quality on the moisture content,oil content,color,and texture of the products.The results showed that the dough development time of low-gluten wheat flour was the shortest among the three flours,and the final viscosity and setback viscosity were the lowest.The moisture content of the deep-fried"cat ear"products at 180 s of frying was similar for the three wheat flour products,but the oil content decreased as the gluten strength of the wheat flour increased.The color differences among the deep-fried"cat ear"products made from the three wheat flours were nimimal.The breaking force of the deep-fried"cat ear"products made from low-gluten wheat flour was higher than those made from medium-gluten and high-gluten wheat flour.The results can provide scientific basis for the selection of raw material to produce deep-fried"cat ears"and rational adjustment of their quality attributes.

关 键 词：小麦粉 面筋筋力 油炸“猫耳朵” 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]