糯小麦配粉对面团流变学特性及馒头品质的影响

EFFECTTS OF WAXY WHEAT FLOUR BLENDING ON RHEOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF MANTOU

测定了不同比例的糯小麦配粉对面团流变学特性和馒头品质的影响.结果表明,糯小麦粉面筋含量较高,但质量差,其面团除吸水率高外,其他粉质拉伸参数值也较差.非糯小麦面粉与糯小麦粉混合后制成的面团,除吸水率提高外,其他粉质拉伸特性变劣,但添加量较低时,变化不显著.添加糯小麦粉的馒头色泽暗,结构差、评分低,但当添加量适中时,馒头的风味较好,可以作为一种新型产品来开发.

Changes of rheological properties of dough with waxy wheat flour were investigated, The results and quality of Mantou made from wheat flours blending showed that waxy wheat flour contained higher gluten in quantity but poorer in quality, which resulted in worse dough rheological properties, except for higher water absorption. The dough of blending flour has worse rheological properties, except for higher water absorption. But when the waxy flour addition was relatively lower, the changes were not obvious, The Mantou, blending with waxy flour, had darker color, worse texture properties and lower scores. However, when the addition of the waxy flour was suitable, the flavor of Mantou was better and unique, which would be developed a newstyle food.