玉米粉配比对玉米-小麦混合粉及其馒头品质的影响

Effects of corn flour proportion on the quality of corn-wheat blended flour and steamed bread

采用不同的配比将玉米粉与小麦粉搭配,通过测定玉米-小麦混合粉指标和馒头指标,以研究玉米粉对混合粉及其馒头品质的影响。结果表明:随着玉米粉比例的增加,混合粉的吸水率、稳定时间、粉质指数呈逐渐减小的趋势;最大抗延伸性、拉伸面积、沉降值、湿面筋、面筋指数也逐渐降低;峰值黏度、稀懈值、回升值、降落数值等都有所下降,而糊化温度和弱化度有所上升。玉米粉的使用在一定程度上影响了面团的流变学性能,降低了面筋的品质,但是在比例不超过15%时影响并不十分明显,辅以一定的改良技术,不但可以生产出食用品质优良的馒头,而且可以改善馒头的营养特性。

In order to study the influence of corn flour on quality of blended flour and steamed bread, the corn flour of different proportions was added to wheat flour, and then a series of parameters of the blended flour and steamed bread were determined. The results indicated that with the increase of corn flour content, water absorption, stability time, farinograph index, maximal resistance extensibillty, extension area, SDS sedimentation value, wet gluten content, and gluten index gradually de- clinedl peak viscosity, setback,breakdown, falling number and so declined, while pasting temperature and degree of softening increased. The application of corn flour affected the rheological properties of dough and weakened the quality of wheat flour to some extent, but the impact was not clear if the content didn＇t exceed 15%. Combined with improved technology , not only steamed bread with high quality could he produced,but also the nutritional properties of that were improved.