稳定化全麦粉及其馒头加工品质评价研究

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1、粮油食品科技第21卷2013年第6期粮食加工稳定化全麦粉及其馒头加工品质评价研究11111，21，31刘艳香，汪丽萍，田晓红，刘明，郭婷，朱亚婧，谭斌(1．国家粮食局科学研究院，北京100037;2．北京工商大学，北京100048;3．沈阳农业大学，辽宁沈阳110866)摘要:以小麦粉(富强粉)为对照，研究了51%和100%含量稳定化全麦粉及其加工馒头的品质特性。结果表明:随着全麦粉含量的增加，全麦粉的蛋白质含量增加，湿面筋含量、干面筋质量、面筋指数均降低;51%全麦粉的糊化特性指标除了峰值时间和糊化温度外均显著增加(P＜0．05);100%全麦粉的各糊化特性指标均降低;全麦粉的吸水率增加，形

2、成时间延长，稳定时间降低，弱化度增加(P＜0．05);全麦馒头呈黄褐色，色泽加深，L*值显著降低，a*值、b*值显著增加(P＜0．05)，体积、比容显著降低(P＜0．05)，高径比增加，硬度、咀嚼度显著增加，弹性、黏聚性、回复性略降低，可接受性变差，但麦香味更浓郁。添加51%全麦粉制作的全麦馒头更具咬劲和浓郁的麦香味，100%全麦粉不适合制作口味好的全麦馒头。100．55～289．50μm范围内的挤压麦麸粉的颗粒细度对全麦粉及其加工馒头品质的影响较小。关键词:稳定化全麦粉;馒头;加工品质中图分类号:TS211．4文献标识码:A文章编号:1007－7561(2013)06－0001－05Stud

3、yonevaluationofprocessingqualityofstabilizedwhole－wheatflourandsteamedbread11111，21，31LIUYan－xiang，WANGLi－ping，TIANXiao－hong，LIUMing，GUOTing，ZHUYa－jing，TANBin(1．AcademyofStateAdministrationofGrain，Beijing100037;2．BeijingTechnologyandBusinessUniversity，Beijing100048;3．ShenyangAgriculturalUniversity，S

4、henyangLiaoning110866)Abstract:Incomparisonwithsuperiorwheatflour，thequalityofstabilizedwhole－wheatflourwithcon-tentof51%and100%andthesteamedbreadproducedwiththeflourwasstudied．Theresultsindicatedthatwiththeincreaseofthewhole－wheatflour，theproteincontentofwholewheatflourwasincreased．Wetglutencontent

5、，dryglutenqualityandglutenindexallweredecreased．Mostofgelatinizationproper-tiesof51%wholewheatflourweresignificantlyincreased(P＜0．05)exceptthepeaktimeandgelatiniza-tiontemperature．Allgelatinizationpropertiesof100%wholewheatflourweredecreased．Thewaterab-sorptioncapacity，formingtime，anddegreeofsofteni

6、ngofthewholewheatflourwereincreased(P＜0．05)，whilestabilitywasdecreased．Thecolorofthewholewheatfloursteamedbreadwasbrownanddark，L*wassignificantlydecreased，a*andb*weresignificantlyincreased(P＜0．05)，volumeandspecificvolumeweresignificantlydecreased(P＜0．05)，theheight－diameterratiowasincreased，hardnessa

7、ndchewinesswereincreased，springiness，cohesivenessandresiliencewereslightlydecreased，withpooraccept-ability，butwithbetterwheatflavor．Thesteamedbreadwith51%wholewheatflourhadagoodchewabilityandwasrichin