摘要：为了研究萌芽青稞熟浆不同添加量对面团特性及叉烧包品质的影响，在小麦粉中添加质量分数为0%、4%、8%、12%（干基%）萌芽青稞熟浆，采用混合试验仪、流变发酵仪和核磁共振成像分析仪测定面团热机械学特性、发酵流变学特性和水分分布特性，并对叉烧包质构、气孔结构、微观结构及感官品质等进行测定。结果表明，随着添加量增加到12%，C2值从0.46下降到0.34，回生值由2.12下降至0.91，面团最大发酵高度从49.00 mm降低至39.50 mm，降幅达19.4%；添加量8%时，T'1和相应的气体释放量达到最大，淀粉糊化热稳定性最好；深层结合水A21和弱结合水A22含量显著增加（P<0.05），添加量8%时，A21和A22 分别为17.54%和81.95%；添加量0%增加到12%，叉烧包硬度无显著变化（P>0.05），仅增加7.51%，弹性由0.91降至0.86，回复性由0.40降至0.36，比容减小，从2.54 mL·g-1下降至2.02 mL·g-1。皮层气孔均匀性显著降低，添加量增至12%时内部网络出现大量孔洞；感官评分结果可知，随着叉烧包比容的减小，其形状、内部组织结构及弹性得分逐渐降低，而熟浆良好风味则提升了叉烧包滋味和气味评分。综合考虑面团特性及叉烧包的品质，8%的添加量为宜。该研究为拓展青稞在中式蒸制包点中的应用提供参考。

Abstract: To investigate the effects of Cooked Germinated Highland Barley Pulp (CGHBP) on the dough properties and the quality of Barbecued Pork Bun (BPB), different amount of CGHBP [0%, 4%, 8%, and 12% (dry weight basis, DW%)] were added to the wheat flour. The thermo-mechanical characteristics, fermentation rheological properties, and water distribution of dough were analyzed using a Mixolab mixer, Rheo-F4 fermentation rheometer, and nuclear magnetic resonance (NMR) imaging analyzer, respectively. The texture, pore structure, microstructure, and sensory quality of BPB were also measured. Results showed that with increasing addition up to 12%, the C2 value decreased from 0.46 to 0.34, the recovery value has dropped from 2.12 to 0.91. The maximum fermentation height decreased from 49.00 mm to 39.50 mm, representing a reduction of 19.4%. At 8% addition level, T'1 and corresponding gas release reached maximum values. The content of deeply bound water (A21) and weakly bound water (A22) significantly increased (P < 0.05), when the addition amount is 8%, A21 and A22 are 17.54% and 81.95% respectively. While hardness showed no significant changes (P > 0.05), and only increased by 7.51%. The elasticity decreased from 0.91 to 0.86, the resilience from 0.40 to 0.36 with increasing addition from 0% to 12%. The specific volume decreased from 2.54 mL·g-1 to 2.02 mL·g-1 and pore uniformity in the bun skin deteriorated significantly. When the addition is up to 12%, many holes appeared in internal network. Sensory evaluation revealed gradual declines in shape, internal structure, and elasticity scores with reduced specific volume, while flavor and aroma scores improved due to the pleasant flavor of CGHBP. Comprehensive analysis suggested 8% as the optimal addition level for balancing dough properties and product quality. This study provides references for expanding the application of highland barley in Chinese steamed buns.

广东省广州市番禺区产业人才政策项目（2022-R01-1）；广东省重点领域研发计划项目（2019B020212002）