小麦粉次粉对馒头品质的影响

The Effect of Shorts to the Quality of the Steamed Bread

将不同比例的小麦粉次粉添加到小麦粉中,研究对面团流变学特性和馒头品质的影响,通过分析面团的粉质、拉伸参数和馒头进行感官评价品质,得出最佳的添加比例。实验结果表明,添加小麦粉次粉的比例与蒸制出的馒头的品质呈负相关。小麦粉次粉在不同添加量的条件下所制得的馒头感官评分结果为:在添加量为5%、10%时,馒头各方面指标没有明显变化。在次粉添加量为15%、20%和25%时,馒头的各项指标降低明显。同样添加量的情况下,添加高筋粉次粉的馒头品质比添加中筋粉次粉的品质略好。

Different amounts of shorts were added into wheat flour, to study the influence of shorts on the theological properties and dough and the quality of steamed bread. The proportion of the shorts in wheat flour has a negative correlation with the the quality of steamed bread. Adding different amounts of shorts, the bread sensory score results were： when the adding amount of shorts was 5 %, 15 %, the indicators of all aspects of bread did not change significantly, acceptable level is relatively high. When the adding amount of shorts was 25 %, although the indicators of the steamed bread has been reduced, but still within an acceptable level. Under the same adding amount of shots and wheat bran, the results of sensory score of steamed bread were： the result of sensory score of shorts of high gluten wheat flour was higher than that of shorts of middle gluten wheat flour.