该研究采用分离重组的方法,选取不同淀粉完全替换面粉中的小麦淀粉,与面筋蛋白按照原面粉比例复配,研究淀粉的组成、结构及性质对面粉及馒头品质的影响。结果表明,淀粉粒径大小影响面筋网络的形成及筋力的强弱,进而对面团的粉质拉伸特性造成影响。马铃薯淀粉重组粉的稳定时间与原面粉相近,达7.25 min,其他重组粉稳定时间显著缩短,弱化度升高,粉质质量变差。与小麦淀粉重组粉相比,其他重组粉拉伸阻力下降,延伸度上升,面团筋力更弱,弹性、持气性下降,面团发酵受到影响。玉米淀粉、豌豆淀粉、马铃薯淀粉重组粉蒸制的馒头硬度、胶着性、咀嚼性和弹性较高,木薯淀粉重组粉馒头的黏度、内聚性最大,玉米淀粉重组粉馒头的回复性最好。除木薯淀粉重组粉蒸制的馒头表面出现明显皱缩外,其余重组粉馒头表面更光滑。总体来看,马铃薯淀粉颗粒较大,持水性和膨胀度较高,较其他淀粉可以更好地填充面筋网络,因此制作的重组粉馒头品质更好。
In this study, different starches were selected to completely replace wheat starch in flour by the method of separation and recombination, and then mixed with gluten protein according to the proportion of the original flour, to study the effect of the composition, structure, and properties of starch on the quality of flour and steamed bread. Results showed that the size of starch grain affected the formation of gluten network and strength of gluten, and then affected the tensile properties of dough. The stabilization time of the potato starch reconstituted powder was similar to that of the original flour (7.25 min), while the stabilization time of the other reconstituted powder decreased significantly, the degree of weakening increased, and the quality of the flour became worse. The steamed bread made of corn starch, pea starch, and potato starch had the higher hardness, adhesive, chewiness, and elasticity, while the cassava starch had the highest viscosity and cohesion, and the corn starch had the best resilience. The surface of steamed bread made of cassava starch recombinant powder was obviously wrinkled, and the rest of the recombination powder steamed bread surface was smoother. In general, potato starch had a larger grain size, higher water retention and expansion, and could better fill gluten network than other starches, so the quality of the recombinant flour steamed bread was better.
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