燕麦粉对强筋面粉品质特性及其面包品质的影响
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摘要
面包逐渐成为中国人营养早餐的选择,但面包中膳食纤维含量较低。燕麦是一种食疗兼备的特色杂粮作物,富含膳食纤维。为拓宽燕麦的应用范围、提高面包的营养价值,以优质强筋小麦品种藁优2018和燕麦粉为材料,研究了燕麦粉对小麦面粉面团流变学特性及淀粉糊化特性的影响,并进行了燕麦面包实验室制作和质构分析。结果表明,随着燕麦粉添加比例的增加,面团吸水率逐渐增加,面团稳定时间和粉质质量指数先减小后增加;面团拉伸能量、拉伸长度、拉伸阻力、最大拉伸阻力均逐渐减小。说明燕麦粉对面团拉伸特性各参数均有弱化作用。在藁优2018小麦面粉中添加10%的燕麦粉,既能保证面包的感官品质,又能满足面包营养最大化。
The bread has gradually become an option for nutritious breakfast for Chinese people's daily life, but the content of fiber in wheat bread is very low. Oat is a characteristic coarse cereal that can be used for food therapy. In this study, Gaoyou 2018 with high quality and strong gluten and oat flour were used as materials to study the effects of oat flour on the rheological properties and starch gelatinization properties of wheat flour dough, and bread laboratory production and texture analysis were also carried out. The results showed that with the increase of the proportion of oat flour, the dough water absorption was gradually increased, and the stability time of dough and the quality index of flour were first decreased and then increased. The extension energy, extensibility, extension strength, extension resistance and maximum extension resistance of the dough were decrease gradually, indicating that the addition of oat flour could weaken the dough extension properties. Adding 10% oat flour to the wheat flour of Gaoyou 2018 can not only guarantee the sensory quality of oat bread, but also satisfiy the maximization of bread nutrition.
The bread has gradually become an option for nutritious breakfast for Chinese people's daily life, but the content of fiber in wheat bread is very low. Oat is a characteristic coarse cereal that can be used for food therapy. In this study, Gaoyou 2018 with high quality and strong gluten and oat flour were used as materials to study the effects of oat flour on the rheological properties and starch gelatinization properties of wheat flour dough, and bread laboratory production and texture analysis were also carried out. The results showed that with the increase of the proportion of oat flour, the dough water absorption was gradually increased, and the stability time of dough and the quality index of flour were first decreased and then increased. The extension energy, extensibility, extension strength, extension resistance and maximum extension resistance of the dough were decrease gradually, indicating that the addition of oat flour could weaken the dough extension properties. Adding 10% oat flour to the wheat flour of Gaoyou 2018 can not only guarantee the sensory quality of oat bread, but also satisfiy the maximization of bread nutrition.
引文
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[2]付成程,郭玉蓉,董守利,等.苹果渣膳食纤维面包的研制及其质构特性的测定[J].食品与发酵工业,2011,37(5):97.FU C C,GUO Y R,DONG S L,et al.Development of apple pomace dietary fiber bread and its texture determination [J].Food and Fermentation Industries,2011,37(5):97.
[3]崔林,李成雄.我国莜麦品种资源的品质研究[J].山西农业科学,1989(12):17.CUI L,LI C X.Study on quality of naked oats germplasm in China [J].Journl of Shanxi Agricultural Sciences,1989(12):17.
[4]STACEY BELL,VALERIE M GOLDMAN,BRUCE R BISTRIAN,et al.Effect of b-glucan from oats and yeast on serum lipids [J].Critical Reviews in Food Science and Nutrition,1999,39(2):189.
[5]胡新中.燕麦食品加工及功能特性研究进展[J].麦类作物学报,2005,25(5):122.HU X Z.Food processing and functional character of oats [J].Journal of Triticeae Crops,2005,25(5):122.
[6]黄相国,葛菊梅.燕麦(Avena sativa L.)的营养成分与保健价值探讨[J].麦类作物学报,2004,24(4):148.HUANG X G,GE J M.Nutrition and function in health protection of oats(Avena sativa L.) [J].Journal of Triticeae Crops,2004,24(4):148.
[7]张丽萍,翟爱华.燕麦的营养功能特性及综合加工利用[J].食品与机械,2004,20( 2):55.ZHANG L P,ZHAI A H.Function feature and comprehesive processing utility of oats [J].Food and Machinery,2004,20(2):55.
[8]汪海波,谢笔钧,刘大川.燕麦中抗氧化成分的初步研究[J].食品科学,2003,24(7):62.WANG H B,XIE B J,LIU D C.Preliminary study on the antioxidant in oats [J].Food Science,2003,24(7):62.
[9]王杰琼.燕麦和荞麦全粉对面团特性及馒头品质影响的研究[D].无锡:江南大学,2016:14.WANG J Q.Study on the effect of oat or buckwheat flour on properties of mixed dough and quality of Chinese steamed bread [D].Wuxi:Jiangnan University,2016:14.
[10]邱向梅,燕燕.燕麦面包制作的工艺研究[J].粮食与饲料工业,2007(12):22.QIU X M,YAN Y.A Technological study on making oat bread [J].Cereal & Feed Industry,2007(12):22.
[11]王军,王忠合,张肖红,等.燕麦粉添加量对面包营养组分含量和淀粉体外消化性的影响[J].食品科技,2015,40(5):194.WANG J,WANG Z H,ZHANG X H,et al.Effect of oat flour incorporation on nutritional composition and in vitro starch digestion of bread [J].Food Science and Technology,2015,40(5):194.
[12]温纪平,郭林桦,王安琪.等.燕麦面包的品质及储存性质研究[J].粮食与饲料工业,2013(9):30.WEN J P,GUO l H,WANG A Q,et al.Study on the quality and storage stability of oat bread [J].Cereal & Feed Industry,2013(9):30.
[13]王树林,刘晖,周青平,等.裸燕麦面包配方和工艺研究[J].食品工业科技,2007,28(2):184.WANG S L,LIU H,ZHOU Q P,et al.Study on the ingredients and technology of naked oats bread [J].Science and Technology of Food Industry,2007,28(2):184.
[14]班进福,刘彦军,郭家宝,等.河北省主要推广强筋小麦的面包加工品质[J].麦类作物学报,2017,37(1):106.BAN J F,LIU Y J,GUO J B,et al.Bread-making quality of strong gluten wheat cultivars in Hebei Province [J].Journal of Triticeae Crops,2017,37(1):106.