糯小麦配粉对小麦粉及面包品质影响的研究

Effects of Waxy Flour Blending with Non-waxy Flour on Flour Property and Bread Quality

采用不同的配比将糯小麦粉加入到小麦粉中，通过测定一系列小麦粉指标和面包指标，研究了糯小麦配粉对小麦粉及面包品质的影响。结果表明：随着糯小麦粉比例的增加，支链淀粉含量、支直比、湿面筋含量、沉降值、弱化度增加；直链淀粉含量、总淀粉含量、降落数值、形成时间与稳定时间下降；小麦粉的峰值黏度、最终黏度与回升值都逐渐降低，而糊化温度变化不显著；将5％～10％的糯性小麦粉添加到面包粉中生产面包，面包的体积与综合得分略有下降，但面包的吸水率与保水性能增加，抗老化性能有所增强，有利于面包货贺期的延长。

To study the influence of waxy wheat flour blending on flour property and bread quality, waxy wheat flour was added to common flour with different proportions, then a series of parameters about flour and bread were determined. Results indicate that the amylose content, amylose/amylopectin ratio, total starch content, falling number, development time and stability time decrease significantly with increasing the waxy flour blending rate, while wet gluten content, Zeleny sedimentation value and amylopectin increase; meanwhile, the gelatinization parameters such as maximum viscosity, final viscosity and setback decrease significantly, and the gelatinization temperature changes in a very small scope. When 5%-10% waxy wheat flour is added into the specialized flour for bread, the volume and scores of bread decrease faintly, but higher water content and water intention ability can be achieved, which results in a softer crumb and a slower bread finning. These results suggest waxy flour could improve the shelf life of bread.