馒头的体积与面筋质含量的关系

THE RELATIONSHIP BETWEEN THE STEAMED BREAD VOLUME AND GLUTEN CONTENT OF FLOUR

本研究以鲜酵母为发酵剂,采用一次发酵法,对面粉中面筋质含量与馒头体积的关系进行了探讨,得出了湿面筋含量在20～54％范围内馒头体积与其面筋质含量呈线性关系;馒头专用粉的湿面筋含量应在30.6～36.6％之间的结论。从而为工业化馒头生产线的研制及馒头品质的研究提供了必要的数学依据。

The author of the paper makes a probe into the relationship between the steamed bread volume and the gluten content of flour,using fresh yeast as ferment and by means of a single fermentation. A linear relationship between steamed bread and the gluten content of flour is found when the wet gluten content is in the range of 20-54% and a conclusion that the wet gluten in special flour for steamed bread should vary in the range of 30. 6 - 36. 6% is drawn. Thus the necessary data are provided for the development of production line of steamed bread and research into steamed bread quality.