面粉特性对荞麦馒头预拌粉品质的影响
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摘要
测定8种不同面粉的基本性质、面团流变特性、发酵特性,并用其制备成荞麦馒头预拌粉制作荞麦馒头,通过测定荞麦馒头的比容、质构特性、感官品质等指标,探究面粉特性对荞麦馒头预拌粉品质的影响。试验结果表明:湿面筋含量在33%～34%,蛋白质含量在11%～12%的面粉其蛋白质弱化度较小,面团形成时间和稳定时间较长,面团的持气率较好,面团开始漏气时间较晚;对应编号制作的荞麦馒头比容较大,硬度、弹性、咀嚼性适中,感官评价总分较高;灰分<0.4g/100g的面粉制作的荞麦馒头表面颜色光亮、色泽均匀。综上可得:湿面筋含量在33%～34%,蛋白质含量在11%～12%,吸水率在58%～60%,灰分<0.4g/100g的面粉制作的荞麦馒头品质较好,比较适合制备荞麦馒头预拌粉。
The basic properties,dough rheological properties and fermentation characteristics of 8 different wheat flours were determined,and the buckwheat Chinese steamed bread(CSB)was prepared by using the buckwheat CSB premix prepared by the method.The specific volume,texture characteristics and sensory quality of the buckwheat CSB were determined.To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix.The results showed that wheat flour of the content of wet gluten was between 33% and 34%,the protein content was between 11% and 12% had less protein weakening,the dough formation time and stability time were longer,and the dough retention rate was better,the gas leakage time of dough late.The buckwheat CSB produced by the corresponding number has a larger specific volume,moderate hardness,elasticity and chewiness,and the sensory evaluation has a higher total score.The surface of the buckwheat CSB made from flour with an ash content of less than 0.4 g/100 g is bright and uniform in color.The above results are as follows:the wet gluten content is between 33% and 34%,the protein content is between 11% and12%,the water absorption is between 58% and 60%,and the ash content is less than 0.4 g/100 g.The buckwheat CSB produced is of good quality and is suitable for preparing buckwheat Chinese steamed bread premix.
The basic properties,dough rheological properties and fermentation characteristics of 8 different wheat flours were determined,and the buckwheat Chinese steamed bread(CSB)was prepared by using the buckwheat CSB premix prepared by the method.The specific volume,texture characteristics and sensory quality of the buckwheat CSB were determined.To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix.The results showed that wheat flour of the content of wet gluten was between 33% and 34%,the protein content was between 11% and 12% had less protein weakening,the dough formation time and stability time were longer,and the dough retention rate was better,the gas leakage time of dough late.The buckwheat CSB produced by the corresponding number has a larger specific volume,moderate hardness,elasticity and chewiness,and the sensory evaluation has a higher total score.The surface of the buckwheat CSB made from flour with an ash content of less than 0.4 g/100 g is bright and uniform in color.The above results are as follows:the wet gluten content is between 33% and 34%,the protein content is between 11% and12%,the water absorption is between 58% and 60%,and the ash content is less than 0.4 g/100 g.The buckwheat CSB produced is of good quality and is suitable for preparing buckwheat Chinese steamed bread premix.
引文
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[21]孙彩玲,田纪春,张永祥.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40-43.
[22]杨双,郭晓娜,朱科学.碳酸氢钠添加对荞麦馒头品质的影响[J].中国粮油学报,2018,33(6):6-12.
[23]张丽莉.黑龙江地产小麦粉品质与馒头品质相关性研究[D].哈尔滨:哈尔滨商业大学,2014:3-4.
[2]魏晓明,郭晓娜,朱科学,等.谷氨酰胺转氨酶对荞麦面条品质的影响[J].食品与机械,2016,32(3):188-192.
[3]周磊,陈志成.全谷物家庭预拌粉研究进展与前景[J].粮食加工,2015,40(3):23-25.
[4]REBECCA L,THANE C W,CAROLINE B S,et al.Consumption of whole-grain foods by British adults:findings from further analysis of two national dietary surveys[J].Public Health Nutrition,2003,6(5):479-484.
[5]李晓倩,周惠明,朱科学,等.高酶活大豆粉对馒头增白效果的研究[J].食品与机械,2016,32(4):197-200.
[6]曹子月,耿艳艳,魏志敏.小麦粉蛋白质对馒头品质的影响[J].粮食与饲料工业,2017,12(11):32-36.
[7]王远辉,余晓宇,王皎洁.不同粒度小麦粉对面团及馒头品质的影响[J].食品与发酵工业,2018,44(10):204-211.
[8]温纪平,毛瑞,郑学玲.荞麦粉对馒头品质的影响[J].粮食与饲料工业,2013,12(6):12-15.
[9]马先红,刘景圣,谢忠民.中国杂粮馒头改良技术研究进展[J].食品研究与开发,2015,36(22):194-196.
[10]杨双.蛋白交联对荞麦馒头品质的影响及作用机制[D].无锡:江南大学,2018:5-6.
[11]张清,王鑫,沈群.VC对面条品质的影响[J].食品研究与开发,2010,31(5):44-47.
[12]范会平,李瑞,郑学玲.酵母对冷冻面团发酵特性及馒头品质的影响[J].农业工程学报,2016,32(20):298-305.
[13]SHENG Qi,GUO Xiao-na,ZHU Ke-xue.The effect of active packaging on microbial stability and quality of Chinese steamed bread[J].Packaging Technology and Science,2015,28(9):775-787.
[14]高森森.不同出粉率对小麦粉营养组分及其蒸煮特性的影响[D].郑州:河南工业大学,2018:36-37.
[15]石满昌.面粉灰分含量对其蒸煮品质影响的研究[J].中国粮油学报,1991,6(4):21-24.
[16]曹子月,耿艳艳,朱守创,等.湿面筋对馒头品质的影响[J].北方农业学报,2017,45(6):33-38.
[17]HEO S,LEE S M,SHIM J H,et al.Effect of dry-and wetmilled rice flours on the quality attributes of gluten-free dough and noodles[J].Journal of Food Engineering,2013,116(1):213-217.
[18]张峦,黄立群,喻晓蔚,等.重组华根霉脂肪酶的酶学性质及其对面团热机械学和烘焙特性的影响[J].食品科学,2010,31(13):158-163.
[19]OZTURK S,KAHRAMAN K,TIFTIK B,et al.Predicting the cookie quality of flours by using Mixolab[J].European Food Research&Technology,2008,227(5):1 549-1 554.
[20]胡云峰,苏利,路敏,等.荞麦粉对面团流变学特性和馒头品质的影响研究[J].粮食与油脂,2016,29(4):52-55.
[21]孙彩玲,田纪春,张永祥.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40-43.
[22]杨双,郭晓娜,朱科学.碳酸氢钠添加对荞麦馒头品质的影响[J].中国粮油学报,2018,33(6):6-12.
[23]张丽莉.黑龙江地产小麦粉品质与馒头品质相关性研究[D].哈尔滨:哈尔滨商业大学,2014:3-4.