和面过程面团水分分布变化与馒头品质的关系
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摘要
以小型立式和面机搅拌调制馒头面团,测定和面过程的面团水分活度、NMR水分分布、面团硬度,以及和面不同阶段的面团制作馒头的比容、白度和感官评分。结果证明:和面过程中,面团有一个软硬转折点[搅拌(6~8)min],此点之前面团水分活度和自由水逐步减少,面团逐步变硬,制作的馒头不合格(评分低于60);此点之后面团的水分活度和自由水逐步增加,面团变软,达到一定程度趋于稳定;面团变软到一定程度后,在一定时间范围(12 min~16 min)内制作的馒头品质最好;深度紧密结合水与馒头感官评分呈高度正相关。
The steamed bread dough mixing procedure was made with the small vertical mixer. The changes of the water activity, NMR water distribution and hardness of the dough were measured during its mixing. The quality(specific volume, white degree and sensory score) of the steamed bread made with the different dough was determined. It is proved that the dough mixing with a turning point between the dough's softening and hardening [about(6~8)min]. Before this point in the mixing, the dough water activity and free water reduced gradually, and the hardness of the dough increased gradually, and the steamed bread made with the dough was off-grade(score below 60); After this point, the water activity and free water of the dough gradually increased, and the dough started softening and then stable to a certain level at last. Since the dough softness became to a certain extent, the quality of the steamed bread is the best with the soft dough [within(12~16)min mixing]. The deep combined water was positively correlated significantly with the sensory score of steamed bread.
The steamed bread dough mixing procedure was made with the small vertical mixer. The changes of the water activity, NMR water distribution and hardness of the dough were measured during its mixing. The quality(specific volume, white degree and sensory score) of the steamed bread made with the different dough was determined. It is proved that the dough mixing with a turning point between the dough's softening and hardening [about(6~8)min]. Before this point in the mixing, the dough water activity and free water reduced gradually, and the hardness of the dough increased gradually, and the steamed bread made with the dough was off-grade(score below 60); After this point, the water activity and free water of the dough gradually increased, and the dough started softening and then stable to a certain level at last. Since the dough softness became to a certain extent, the quality of the steamed bread is the best with the soft dough [within(12~16)min mixing]. The deep combined water was positively correlated significantly with the sensory score of steamed bread.
引文
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[6] Bailey C. A translation of Beccari's lecture'Concerning Grain'(1728)[J]. Cereal Chemistry,1941,18:555-561
[7]拱姗姗,刘长虹,徐一哲,等.温度对调制面团性能影响研究[J].食品科技,2016,(7):170-173
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[10] GB/T 21118-2007,小麦粉馒头[S]
[11]苌艳花.馒头白度研究[D].郑州:河南工业大学,2011
[12]李逸群.面团压延对馒头品质影响的研究[D].郑州:河南工业大学,2015
[13]刘长虹.食品分析及实验[M].北京:化学工业出版社,2006
[14] Engelsen S B, Jensen M K, Pedersen et al. NMR baking and multivariate predication of instrumental texture parameters in bread[J]. Journal of Cereal Science,2001,33:59-69
[15]徐婧婷,刘长虹,杨兆明,等.馒头内部结构与感官指标相关性研究[J].粮油食品科技,2008,16(3):9-12
[2]刘长虹.馒头生产技术[M].北京:化学工业出版社,2015
[3]苏东民.中国馒头分类及主食馒头品质评价研究[D].北京:中国农业大学,2005
[4]周显青,ZHANG Yu-rong.馒头品质评价方法研究进展[J].现代面粉工业,2008,33(5):51-51
[5]刘长虹,李慧芳,樊元元,等.不同发酵方法制作馒头储存过程水分分布变化[J].食品工业,2017,(12):39-42
[6] Bailey C. A translation of Beccari's lecture'Concerning Grain'(1728)[J]. Cereal Chemistry,1941,18:555-561
[7]拱姗姗,刘长虹,徐一哲,等.温度对调制面团性能影响研究[J].食品科技,2016,(7):170-173
[8]刘长虹.蒸制面食生产技术[M].北京:化学工业出版社,2017
[9]何松,刘长虹,左锦静.一次发酵法馒头生产工艺研究[J].粮食加工,2004,29(4):47-52
[10] GB/T 21118-2007,小麦粉馒头[S]
[11]苌艳花.馒头白度研究[D].郑州:河南工业大学,2011
[12]李逸群.面团压延对馒头品质影响的研究[D].郑州:河南工业大学,2015
[13]刘长虹.食品分析及实验[M].北京:化学工业出版社,2006
[14] Engelsen S B, Jensen M K, Pedersen et al. NMR baking and multivariate predication of instrumental texture parameters in bread[J]. Journal of Cereal Science,2001,33:59-69
[15]徐婧婷,刘长虹,杨兆明,等.馒头内部结构与感官指标相关性研究[J].粮油食品科技,2008,16(3):9-12