食品与发酵工业 >

2023 , Vol. 49 >Issue 16: 168 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032741

研究报告

小麦颗粒粉特性及馒头制作品质研究

  • 陈梦 ,
  • 武腾飞 ,
  • 王晓建 ,
  • 郑学玲
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  • 1(河南工业大学 粮油食品学院,河南 郑州,450000)
    2(山东鲁花(延津)面粉食品有限公司,河南 新乡,453200)
第一作者:硕士研究生(郑学玲教授为通信作者,E-mail:xlzhenghaut@126.com)

收稿日期: 2022-06-21

  修回日期: 2022-07-25

  网络出版日期: 2023-09-12

基金资助

现代农业(小麦)产业技术体系专项资金资助(CARS-03)

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Study on characteristics of wheat granule powder and quality of steamed bread

  • CHEN Meng ,
  • WU Tengfei ,
  • WANG Xiaojian ,
  • ZHENG Xueling
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  • 1(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450000, China)
    2(Shandong Luhua (Yanjin) flour food Co.Ltd., Xinxiang 453200, China)

Received date: 2022-06-21

  Revised date: 2022-07-25

  Online published: 2023-09-12

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摘要

该研究通过选用国内大型小麦粉加工企业生产的,且目前销售较为广泛的8种小麦颗粒粉,与一种普通小麦粉进行比较,对小麦颗粒粉的粒度、基本理化特性、糊化特性、面团发酵特性及馒头的制作品质进行研究。结果表明,与普通小麦粉相比,颗粒粉粒度大,灰分低、损伤淀粉含量低;发酵特性较好;制作的馒头比容大、硬度小,比较绵软、不黏口。综上所述,同普通小麦粉相比,颗粒小麦粉馒头加工品质较优。因此,在馒头用小麦粉制粉时可以适当改变磨粉工艺,控制磨粉强度,减少研磨次数,减少损伤淀粉含量,提高小麦粉的使用价值,可以将颗粒粉应用到新型馒头粉的开发上。

关键词： 小麦颗粒粉; 基本理化特性; 发酵特性; 糊化特性; 馒头品质

本文引用格式

陈梦 , 武腾飞 , 王晓建 , 郑学玲 . 小麦颗粒粉特性及馒头制作品质研究[J]. 食品与发酵工业, 2023 , 49(16) : 168 -173 . DOI: 10.13995/j.cnki.11-1802/ts.032741

Abstract

By selecting eight kinds of wheat granule flour produced by large domestic wheat flour processing enterprises and widely sold at present, and selecting a common wheat flour for comparison, the particle size, basic physical and chemical characteristics, gelatinization characteristics, dough fermentation characteristics, and the quality of steamed bread were studied. Results showed that compared with common wheat flour, the particle size of granular flour was larger, the ash content was lower, and the damaged starch content was lower. In addition, the granular powder had good fermentation characteristics, and the steamed bread made had a large specific volume, small hardness, and is relatively soft and non-sticky. To sum up, compared with ordinary wheat flour, the processing quality of steamed bread with granular wheat flour was better. Therefore, when making flour from wheat flour for steamed bread, the milling process can be appropriately changed, the milling intensity can be controlled, the grinding times can be reduced, the damaged starch content can be reduced, and the use value of wheat flour can be improved. The granular powder can be applied to the development of new steamed bread flour.

Key words： wheat granule; basic physical and chemical characteristics; fermentation characteristics; gelatinization characteristics; steamed bread quality

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