荞麦粉对面团流变学特性和馒头品质的影响研究.pdfVIP

52 粮食与油脂 2016 年第 29 卷第 4 期 荞麦粉对面团流变学特性和馒头品质的影响研究 胡云峰，苏　利，路　敏，陈媛媛 （天津科技大学食品工程与生物技术学院，　天津　300457 ） 摘　要：通过对不同筛粉目数的荞麦粉色泽以及馒头感官的测定，确定最佳筛粉目数，并且将荞麦 粉以不同比例添加到小麦粉中，研究其对面团流变学特性以及对馒头品质的影响。结果表明，100 目的荞麦粉可以有效地保留荞麦小麦馒头中混合粉原有的色泽特征，在小麦粉中添加不同量的荞 麦粉会影响面团的粉质特性和延展性，且荞麦粉的添加量不宜超过40%；通过对荞麦小麦馒头的 感官评价和质构得出，荞麦粉的添加量为20% 时馒头的色泽、外形、感官、质地最好。 关键字：荞麦粉；馒头；面团特性；品质 Study on the effects of buckwheat flour on paste rheological characteristic and steamed bread quality HU Yun-feng ，SU Li ，LU Min ，CHEN Yuan-yuan （College of Food Engineering and Biological Technology ，Tianjin University of Science and Technology ，Tianjin 300457 ，China ） Abstract ：The color and lustre of grains and the sensory quality for different size of the grains powder particles of steamed bread were measured and the best choice was identified. The effect of buckwheat flour on paste rheological characteristic and steamed bread quality were studied by adding buckwheat flour to wheat flour. The results showed that the buckwheat flour powder ，which was through 100 mesh sieve ，effectively kept the original characteristics of color and lustre of grains. Adding different amount of buckwheat flour in wheat flour would influence the dough characteristics and the quality of ductility and the biggest addition amount of buckwheatflour was not more than 40%. The sensory and texture evaluation of steamed bread showed that the optimum adding amount of buckwheat flour was 20%. Key words ：buckwheat flour ；steamed bread ；paste characteristics；quality 中图分类号：TS201.2 文献标识码：A 文章编号：1008―9578（2016）04―0052―04 荞麦是我国的传统农作物，种植广泛。荞麦除具 量都有着非常重要的影响，而且粉碎粒度的大小直接 有高达 7.48% 的膳食纤维含量外，同时也具有很高的 影响着生产成本，谷物粉碎粒度越小，越有利于消化 营养价值：其蛋白质含量在 10%~13% 左右，富含精