以湿面筋含量分别为20%和36%(质量分数)的面粉为原料,配制9种不同湿面筋含量的面粉,探究不同湿面筋含量面粉的理化特性、粉质和拉伸特性对北方发酵包子品质的影响。结果表明,随着湿面筋含量的增加,面团粉质和拉伸特性发生显著变化;北方发酵包子的比容先增大后减小,白度逐渐减小;湿面筋含量为20%~32%时,面团吸水率、形成时间、稳定时间、粉质质量指数的增加能促进北方发酵包子比容的增大,弱化度与包子比容呈显著负相关,拉伸面积与包子比容呈正相关,当湿面筋含量在28%~32%时,北方发酵包子的比容达到最大,弹性和内聚性相对较高,感官评价总分均高于85分,湿面筋含量为30%时,感官评分最高。因此,湿面筋含量为28%~32%的小麦粉适合制作优质北方发酵包子。
Two kinds of wheat flour with wet gluten content of 20% and 36% were formulated into nine wheat flours with different wet gluten contents to study the effects of physicochemical properties, farinograph characteristics and tensile properties of these flours on the quality of northern-style steamed stuffed bun (Baozi). The results showed that the farinograph characteristics and tensile properties changed significantly with the increase of wet gluten content. The specific volume of Baozi increased first and then decreased and the whiteness gradually decreased with the increase of wet gluten content. The increase in dough water absorption, formation time, stabilization time, and farinograph quality index promoted the increase of the specific volume of Baozi when wet gluten content was increased from 20% to 32%. Besides, the degree of softening was significantly negatively correlated with the specific volume of Baozi and the stretched area was positively correlated with the specific volume of Baozi at a wet gluten content of 20%-32%. The specific volume of Baozi reached the maximum, the elasticity and cohesion were high and the sensory scores were all above 85 at a wet gluten content of 28%-32%. The sensory score reached the highest at a wet gluten content of 30%. Therefore, wheat flour with a wet gluten content of 28%-32% is suitable for making high-quality northern-style steamed stuffed bun.
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