小麦粉湿面筋含量对广式叉烧包品质的影响.docxVIP

小麦粉湿面筋含量对广式叉烧包品质的影响阮征 1，李冉冉 1，李汴生 1，黄家荣 小麦粉湿面筋含量对广式叉烧包品质的影响 阮征 1，李冉冉 1，李汴生 1，黄家荣 2，罗永保 2 （1.华南理工大学轻工与食品学院，广东广州 510640）（2.东莞万好食品有限公司，广东东莞 523460） 摘要：将湿面筋含量为 22%和 38%的低高筋小麦粉以湿面筋含量为依据进行配粉，探讨不同湿面筋含量的面粉理化指标、粉质 和拉伸特性对广式叉烧包品质的影响。结果表明：随着湿面筋含量的增加，面粉粉质和拉伸特性发生显著性的变化；叉烧包的比容呈 现下降的趋势；叉烧包皮层的 pH 值逐渐变大；CD/AF 值（内部组织结构）先升高后降低；叉烧包硬度、弹性和粘着性均有不同程度 的增加；用湿面筋含量为 24%的面粉制作的叉烧包感官评价总分较高。叉烧包粘牙性和最大拉伸阻力呈极显著负相关（R=-0.96），弹 性与最大拉伸阻力呈极显著正相关（R=0.97），叉烧包形状和感官评价总分与面团稳定时间、最大拉伸阻力、拉伸比和拉伸面积呈极 显著负相关（R=-0.93~-0.98）。适合做优质叉烧包的面粉特性是中低筋度（面筋含量为 22%~26%），稳定时间在 1.30~1.90 min，最大 拉伸阻力在 492.50~700.00 BU，拉伸面积在 37.50~70.00 cm2，拉伸比（R/E）在 7.76~8.00，延伸度在 61.50~86.00 mm。 关键词：叉烧包；湿面筋含量；粉质特性；拉伸特性 文章篇号：1673-9078(2015)1-186-193 DOI: 10.13982/j.mfst.1673-9078.2015.1.033 Effects of the Wet Gluten Content in Wheat Flour on the Quality of Cantonese-style Barbecued Pork Buns RUAN Zheng1, LI Ran-ran1, LI Bian-sheng1, HUANG Jia-rong2, LUO Yong-bao2 (1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) (2. Million Harvest Dongguan Company Limited, Dongguan 523460, China) Abstract: Flour with 22% and 38% wet gluten contents were mixed to study the effects of the physical and chemical properties, quality, and stretching character of flour with different wet gluten contents on the quality of Cantonese-style barbecued pork buns. The result showed that with the increase in wet gluten content, the quality and stretching character of flour changed significantly. The specific volume of the barbecued pork bun decreased, while its pH increased gradually. The CD/AF value (internal structure) first increased and then decreased. In addition, the hardness, springiness, and adhesiveness were all enhanced, but their extent of enhancement was different. Barbecued pork buns made using flour with 24% wet gluten content had the highest total sensory score. A significant negative correlation was found between maximum resistance and adhesiveness (R = -0.96), while a significant positive correlation ex