包子起泡与面粉粉质拉伸特性的相关性研究

Correlation Research on Baozi Blistering and Farinogragh and Extensigraph of Flour Dough

为了探讨面粉粉质拉伸特性与制作包子起泡的关联性,利用粉质仪和拉伸仪对面筋含量不同的面粉测定面团流变学特性,并对面粉制作包子起泡率与各流变学参数进行相关性分析。结果表明,随着面筋含量增加,面团吸水率增大,形成时间、稳定时间与粉质指数增加,面团拉伸面积、延伸性增加,包子起泡规律不明显。包子起泡的原因是粉质拉伸特性不适当,制作高品质包子的面粉特性为吸水率57.3%~60.9%,形成时间1.40~2.08 min,稳定时间1.50~5.40 min,拉伸比例1.7~2.6 BU/mm的中筋面粉。经过相关性分析,包子起泡与面粉面团吸水率呈显著正相关,与形成时间、稳定时间、粉质指数呈现不同程度负相关,与最大拉伸阻力、拉伸阻力和拉伸比例均有显著正相关。

The objective of this research is to study the correlation on farinogragh and extensigraph of flour dough and baozi blistering. The rheological charateristics of flour dough with different gluten is measured by brabender farinogragh and extensi-graph ,and the correlation of constituent contents of baozi blistering and rheological parameters is also investigated. The results are showed that dough water absorption, formation time, stability time, and opaque features increased with the increase of gluten content, and the steamed stuffed bun blister regularity is not obvious. The reason of baozi blistering is improper with farinogragh and extensigraph of flour dough. The characteristics of dough water absorption 57.3% ~6 .9% , formation time 1.40~2.08 min, stability time 1.50~5.40 min and stretching ratio 1.7~2.6 BU/mm is useful to make a high-quality baozi. By correlation analysis, baozi blistering is significantly related to water absorption of flour dough. Baozi blistering has different de-gree negative correlation with the formation time, stability time, and opaque index of farinograph properties, has a significant positive correlation with the maximum tensile resistance, stretching resistance and stretching ratio.