石晶红,朱效兵,郭淑文,李云玲.挤压膨化玉米粉对小麦粉面团特性及馒头质构特性的影响[J].,2021,37(3):187-193.
挤压膨化玉米粉对小麦粉面团特性及馒头质构特性的影响
The Effect of Extruded Corn Flour on Wheat Dough Characteristics and Texture Characteristics of Steamed Bread
投稿时间:2020-08-17  
DOI:10.13982/j.mfst.1673-9078.2021.3.0767
中文关键词:  挤压膨化  玉米粉  粉质特性  糊化特性  馒头质构特性  相关性
英文关键词:extrusion  corn flour  farinograph characteristics  gelatinization characteristics  texture characteristics of steamed bread  correlation
作者简介:石晶红(1979-),女,副教授,研究方向:营养与食品安全
基金项目:河套学院重点项目(HYZZ201928)
作者单位
石晶红 (河套学院农学系,内蒙古巴彦淖尔 015000) 
朱效兵 (河套学院农学系,内蒙古巴彦淖尔 015000) 
郭淑文 (河套学院农学系,内蒙古巴彦淖尔 015000) 
李云玲 (河套学院农学系,内蒙古巴彦淖尔 015000) 
AuthorInstitution
SHI Jing-hong (Agronomy Inner Department of Hetao College, Bayannur 015000, China) 
ZHU Xiao-bing (Agronomy Inner Department of Hetao College, Bayannur 015000, China) 
GUO Shu-wen (Agronomy Inner Department of Hetao College, Bayannur 015000, China) 
LI Yun-ling (Agronomy Inner Department of Hetao College, Bayannur 015000, China) 
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中文摘要:
      对比研究不同添加量的挤压膨化玉米粉和玉米粉对小麦面团粉质特性、糊化特性以及对馒头质构特性的影响。结果表明:挤压膨化玉米粉添加量增加到25%时,面团吸水率升高6.72%、稳定时间下降82.64%、蛋白质弱化度升高60.78%、形成时间下降88.37%、峰值黏度降低55.60%、低谷黏度降低60.91%、最终黏度降低58.41%、崩解值降低34.07%、回生值降低50.43%;膨化玉米粉添加量为10%时,馒头的弹性、内聚性和回复性最大,硬度显著的低于对照(p<0.05),馒头的口感柔软、筋道,爽口不黏牙,品质最好。玉米粉添加量、面团的粉质特性、糊化特性与馒头的质构特性显著相关,可通过混合粉面团的粉质特性和糊化特性对馒头的质构特性进行预测。与玉米粉相比,挤压膨化玉米粉能够提高面团的吸水率,增强小麦粉的热稳定性,延缓面团的老化,改善了馒头的品质。
英文摘要:
      The effects of different addition amounts of extruded corn meal and corn meal on the farinograph characteristics, gelatinization characteristics of wheat dough and the texture characteristics of steamed bread were compared and studied. The results showed that the addition of extruded corn flour was increased to 25%, the water absorption of the dough was increased by 6.72%, the stabilization time was decreased by 82.64%, the protein weakening degree was increased by 60.78%, the formation time was decreased by 88.37%, the peak viscosity was decreased by 55.60%, and the trough viscosity was decreased by 60.91%, the final viscosity was decreased by 58.41%, the disintegration value was decreased by 34.07%, and the regeneration value was decreased by 50.43%. When the addition of extruded corn meal was 10%, the elasticity, cohesion and recovery of steamed bread were the largest, and the hardness was significantly lower than that of the control (p<0.05), and steamed bread had the best quality with soft taste, smooth texture, refreshing taste and non stick teeth. The added amount of corn meal, the farinograph characteristics and the gelatinization characteristics of the dough were significantly related to the texture characteristics of steamed bread, and the texture characteristics of steamed bread could be predicted by the farinograph characteristics and gelatinization properties of the mixed flour dough. Compared with corn meal, extruded corn meal could increase the water absorption of the dough, enhance the thermal stability of wheat flour, delay the aging of the dough, and improve the quality of steamed bread.
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