小麦粉品质与北方优质馒头品质关系的研究

Study on the Relationship between Wheat Flour Quality and Northern-Style Steamed Bread Quality

对 39个小麦品种的面粉品质和制成品馒头的品质进行了研究。结果表明 :小麦粉面筋含量与馒头的直径和体积高度相关 ;稳定时间与馒头的扩展比极显著负相关 ;沉降值与馒头的高度和体积相关性显著。研究还发现 :面筋含量与面团质量具有一定的互补作用 ;蠕变值与面筋含量、稳定时间及沉降值极显著相关 ,且与馒头的总评分有较好的相关性和对应性。适合北方优质馒头所需馒头专用粉的品质指标为 :湿面筋含量2 8%～ 33% ,稳定时间 3～ 7min ,蠕变值 >10 0 0mm3/g ,SDS沉降值 >30mL。

The quality of flours from 39 kinds of wheat and the quality of their steamed bread were studied. The results showed that the diameter and the volume of steamed bread had great positive correlation with the gluten content in wheat flour,that the ratio of diameter and height of steamed bread had great negative correlation with dough stability time,and that the volume and height of steamed bread had good correlation with sedimentation value. The study further discovered that gluten content had mutual supplementary effect on dough quality,that creep value was highly related to gluten content,dough stability time,and sedimentation value,and that creep value had good correlation and corresponding relation with the grade of steamed bread. The quality index of wheat flour suitable for northern-style steamed bread were as follows: wet gluten content 28～33%,stability time 3～7 min,creep value >1000 mm 3/g ,and sedimentation value >30mL.