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。

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.

河套学院重点项目（HYZZ201928）