糯小麦粉添加比例对馒头品质的影响

Effect of Waxy Wheat Flour Blending on Quality of Steamed Bread

研究将糯小麦粉添加到普通非糯小麦粉中制作馒头的品质。结果表明馒头比容不受糯小麦添加比例的影响,糯小麦粉添加比例的增加会导致外观形状、色泽、结构、弹韧性、黏牙性和总分的降低,当糯小麦粉添加比例≤10%时所有评分的降低都没有达到显著水平。峰值黏度、抗延阻力(45 m in)、最大抗延阻力(45m in)、延伸(45 m in)和最大延伸比(45 m in)的增加都能促进除比容外的馒头评分的提高。糯小麦粉比例≤25%时随着其比例的增加,在-18℃下储存3 d的馒头坚实度的逐渐降低。说明糯小麦添加到普通非糯小麦粉中不能改善馒头的品质,但将来可能广泛应用于食品的冷冻储藏。

The quality of steamed bread made of wheat flour blended with waxy wheat flour was studied. Results show that the blending proportion of waxy flour does not affect the specific volume of the steamed bread; whereas increasing the blending proportion of waxy wheat flour decreases the steamed bread shape, crumb color, crumb texture, crumb elasticity, stickiness, and overall score, although all these value decreases are not significant when the proportions of waxy flour are less than 10%. Peak viscosity, resistance （45 min）, maximum resistance （45 min）, ratio number （45 min）, and maximum ratio number （45 min） positively influence all scores of steamed bread but specific volume. For the proportions of waxy flour less than 25%, the firmness of the steamed bread stored at - 18 ℃ for 3d decreases with increasing the proportion of waxy flour. It is indicated that blending with waxy wheat flour has no benefit of improving steamed bread quality, but it should be widely applied in frozen stored foods in the future.