摘要
研究了不同剂量电子束辐照对小麦粉理化性质及加工品质的影响,并将其制成馒头,运用物性测试仪和感官评定方法分析了馒头的食用品质。结果显示:随着辐照剂量增加,小麦粉的降落数值及黏度特性显著下降,当辐照剂量达到5 kGy时,降落数值下降了56.2%,峰值黏度下降至42.7%,回生值下降至35.2%,而吸水量略有提高;面团的最大拉伸阻力逐渐降低,降幅随着辐照剂量的增大而增大,延伸度却逐渐增加,拉伸曲线面积则先增后减;物性测试仪测定结果表明,剂量在1.75 kGy以下时,辐照对馒头的黏附性影响较小,但达到2.75 kGy以上时,馒头的黏附性迅速增大,达到对照样品3倍以上;感官评定结果表明,当小麦所受辐照剂量达到5 kGy时,由其所制作的馒头感官评分低于60分,表明已不宜食用。
The effects of electron beam irradiation with various doses on physicochemical properties and processing characteristics of wheat flour were studied.Besides,the edible quality of steamed bread made of it was analyzed by Texture Profile Analysis and Sensory Evaluation.The results demonstrated that the falling number and viscosity were decreased dramatically with the increase of irradiation doses.When it increased to 5 kGy,the falling number reduced by 56.2%,the maximum viscosity and setback reduced to 42.7% and 35.2% separately,while the water absorption increased slightly;the maximum resistance of dough decreased gradually,the decreasing range enlarged with the increase of irradiation doses,extensibility reduced gradually,while extensograph area increased first and then decreased;TPA test results showed that the adhesiveness was slightly affected when the irradiation dose was below 1.75 kGy,but the adhesiveness increased rapidly to more than 3 times of the control sample when the irradiation dose was above 2.75 kGy;The result of Sensory Evaluation showed that the steamed bread made of this flour was not edible when treated with 5 kGy dose,for the score was lower than 60.
出处
《粮食与饲料工业》
CAS
北大核心
2010年第2期6-9,共4页
Cereal & Feed Industry
关键词
小麦粉
辐照剂量
馒头
加工特性
食用品质
黏度
wheat flour
irradiation dose
steamed bread
processing characteristics
edible quality
viscosity
