小麦胚中脂类对小麦粉品质的影响.pdfVIP

盘缴麓篡稳蔫2009,No．3 制鼢工业 小麦胚中脂类对小麦粉品质的影响 王晓曦，曲 艺，雷 宏，刘 鑫，史建芳 (河南工业大学粮油食品学院，河南郑州450052) 摘要：按一定梯度向小麦粉中添加同种小麦提取的麦胚所制成的胚芽油，测定白度、降落数值、湿面筋含量、干面筋含量及 面团流变学特性，并做面条质构及感官评价实验，研究麦胚脂类的添加对小麦粉、面团及面条品质的影响。实验表明，麦胚脂 的添加对小麦粉干、湿面筋含量、降落数值没有影响；与白度、吸水率、延伸度呈显著线性负相关；与形成时间、粉质质量指数、 拉伸面积、最大拉伸阻力、最大拉伸比呈显著正相关。在一定范围内(0％～6％)面条感官评价总评分随着麦胚脂添加量增大 而增大，超过此范围则正好相反；在6％添加量时，面条感官综合评分最高。 关键词：麦胚脂；面团流变学特性；小麦粉品质；面条品质 中图分类号：TS210．1文献标识码：A 文章编号：1003—6202(2009)03—0013—04 Effectof inWheatGermonFlour Lipids Quality oilextractedfromthesame ofwheat wasaddedintowheatflourinacertain flour ABSTRACT：Wheat germ variety germ gradient．The number，wet contentand characteristicsof were whiteness，fallingglutencontent，drygluten rheological dough and evaluation were the of fromwheat onthe alsocarried effect more，texturesensory experiments out，tostudy addinglipids germ of noodle．Theresults well were and showedthatthe andwet contentsas as numbernot qualityflour，dough dry gluten falling signifi— relatedtotheratioofwheat flour and were relat· candy germlipids．Thewhiteness，waterabsorptionextensibilitysignificantlynegative edtothecontentofwheat number，extensible resistanceto germlipids．Thedevelopmenttime，farinographquality area，nlax．dough andmax．extensionratioare withthecontentofwheat total ofsensorevaluation extensibility markedlypositive germlipids．Thegrade ofthenoodleincreasedwithincreaseofaddedwheat inacertain itwasreversedwhenaddedwheat germlipids range(0％～6％)。and exceededthis