小麦粉糊化特性与冷冻面团(馒头)品质关系研究

Research of the relationship between wheat flour viscosity and quality of frozen dough mantou

选取筋力各不相同的18种小麦粉为研究对象,测定其糊化特性,并进行冷冻面团馒头的制作实验,分析小麦粉糊化特性与冷冻面团馒头质构特性(TPA)和感官品质的关系。结果显示,两者关系密切。高中低三种不同筋力小麦粉表现出的糊化特性和冷冻面团馒头品质不同,高筋粉所制冷冻面团综合品质较好,低筋粉最差。峰值粘度与冷冻面团馒头的TPA硬度呈显著负相关;低谷粘度与回复性显著正相关;衰减值与TPA硬度显著正相关,与感官总得分、外观状况、柔软度呈极显著或显著负相关;糊化温度与TPA弹性和粘着性显著正相关,与冷冻面团馒头瓤的白度呈显著负相关;崩溃值与冷冻面团馒头比容呈负相关,关系接近显著。

18 kinds of different gluten wheat flour as the experimental material, their pasting properties were selected,and carried on the experimental production of frozen dough mantou,finally,the effect of the wheat flour viscosity on the frozen dough mantou texture character （TPA） and sensory quality was analysised.The results showed the two were closely related.The pasting properties and the quality of frozen dough mantou were different from the high-gluten to the low.The quality of frozen dough mantou with high-gluten flour was better,while the quality of frozen dough mantou with low-gluten flour was worst. Peak viscosity and frozen dough mantou TPA hardness was significantly negatively correlated. Low viscosity and recovery was significant positive correlated. Breakdown and TPA hardness was significantly positive correlated,with sensory total score,the appearance of the situation,flexibility were significantly or significant positive correlated.Peak temperature with TPA springiness and adhesiveness were significant positive correlated, with the whiteness of frozen dough mantou was negative correlation.The relationship between setback and the specific volume of frozen dough mantou was close to significant negative correlation.