摘要
以小麦面粉和可食用麸皮为原料,研究了不同麸皮粒度及添加量对全麦粉糊化特性、流变学特性及馒头品质的影响。研究结果表明:随着全麦粉比例增加,峰值黏度、最低黏度、最终黏度、崩解值、回生值都显著下降(Ρ<0.05),吸水率、弱化度显著增加(Ρ<0.05),面团的稳定时间、粉质质量指数显著降低(Ρ<0.05),全麦馒头硬度、黏性、咀嚼性显著增加(Ρ<0.05),比容、回复性和弹性呈下降趋势;随着麸皮粒度增大,全麦粉形成时间和稳定时间降低,全麦馒头硬度降低,比容显著增加。
Using wheat flour and edible bran as raw materials, the effects of particle size and addition of bran on gelatinization properties and rheological properties of whole wheat flour and quality of steamed bread were studied. The results showed that： With the increase of the content of whole wheat flour, peak viscosity, low viscosity, final viscosity, breakdown and setback significantly decreased （ P〈0.05 ）, the dough water absorption rate and degree of softening significantly increased （ P〈0.05 ）, the stability time and farinograph quality of dough significantly decreased （P〈0.05）, the hardness, viscosity and chewiness of steamed bread significantly increased （ P〈0.05 ）, the specific volume, recovery and elasticity decreased. With the increase of bran size, forming time and stability time of whole wheat flour decreased, hardness of steamed bread decreased, and specific volume significantly increased.
出处
《粮食与油脂》
北大核心
2017年第4期76-79,共4页
Cereals & Oils
基金
北京市科技计划课题(Z131100003113011)
中粮集团应用基础项目(2015–C2–F006)
关键词
全麦粉
流变学特性
加工品质
whole wheat flour
rheological property
processing quality
