麸皮的添加量对面团流变学特性和馒头品质的影响.pdfVIP

固 川，No.2 黯f~~!;! d{ doi: 10. 763 1/j. issn. 1003-6202. 2014. 02. 008 款皮的添加量对面团流变学特性和 馒头品质的影晌 毕宁宁，谢岩黎，赵文红 (河南工业大学粮油食品学院，河南郑州 45000 1) 摘 要:以小麦粉和款皮为原料，研究不同的款皮添加量对面团流变学特性及对馒头品质的影响。实验结果表 明，随着款皮添加量的增加，面团的吸水率、形成时间、弱化度均呈逐渐增加趋势，稳定时间和粉质指数都呈现出 递降趋势;在醒发时间相同的条件下，随着款皮添加量的增加，面团的拉伸能量、延伸度逐渐下降，面团的拉伸阻 力和最大拉仲阻力逐渐下降，虽然面团的拉伸比的变化波动较大，但整体呈下降趋势;在相同的款皮添加量时，随 着醒发时间的延长，面圆的拉伸特性等指标都呈整体升高趋势;随着款皮添加量的增加，馒头的硬度、胶着性、咀 嚼性逐渐增加，弹性、和聚性、回复性逐渐下降。利用模糊综合评价法评价了款皮对馒头的感官和质构特性的影 响，馒头综合品质的累加加权隶属度值在放皮添加量为 4% 时最高。 关键词:款皮;小麦粉;馒头;流变学特性;感官评价;质构;模糊综合评价法 中固分类号:TS213. 29jTS210. 9jTS20 1. 7 文献标志码:A 文章编号:1003--6202(2014)02 一0028一04 Effect of wheat bran addition on rheological properties of dough and steamed bread quality Bi Ningni吨， Xie Yanli , Zhao Wenhong CSchool of Food Science and Technology , Henan University of Techenology ,Zhengzhou 450001 ,China) ABSTRACT: Using wheat flour and wheat bran as raw material , the effects of wheat bran addition on dough rheological proper ties and steamed bread quality were studied. The results showed that: with the increase of wheat bran , the dough water ab sorption rate , forming time and degree of softening were gradually increasing , but stability time and farinograph quality showed descending trend; Under the same proofing time , the dough stretching energy and elongation decreased gr.adually with the wheat bran increasing ,but the tensile resistance and the maximum tensile resistance decreased gtadually. Although the fluctuations of dough stretching ratio was larger ,the overall was downward trend. Adding the same amount of wheat bran , with the prolon- ging time increasing , dough tensile characteristics increased; with the increase of wheat bran , the hardness , gumminess and chewiness of steamed bread increased gradually , but resilience , cohesiveness and recovery decreased. Using fuz