高粱-小麦粉复合面包面团发酵流变学与烘焙特性(英文)

Rheofermentation and breadbaking characteristics of composite sorghum-wheat doughs

研究高粱粉(过100目筛)对高粱-小麦粉复合面团特性及其面包品质的影响。以小麦粉为参照样,将高粱粉与小麦粉分别按照10/90,20/80,30/70,40/60,50/50(m/m)的比例进行混合,然后采用Mixolab和F3发酵流变仪分析测定面团搅拌和发酵流变特性,并对面包的品质进行评定。结果表明:用高粱粉取代部分小麦粉,随着取代率的增加会降低面团吸水率、面团形成时间及其稳定性。当取代率为10%时,面包芯和面包皮色泽(除b值外)与参照样无显著差别。除弹性和回复性外,当高粱粉对小麦粉的取代率不高于20%时,面包的其它质构参数都没有显著差异。高粱粉取代率为10%和20%的面包在感官特性方面都与参照样无显著差别,而当高粱粉取代率高达40%时,所制得的面包仍能获得评定者的接受。

The effects of sorghum flour （screened by One hundred mesh screen） on composite dough charactegistics and pan bread quali- ty were investigated in this research work. Composite flour 10/90, 20/80, 30/70, 40/60, 50/50 mira sorghum to wheat flour respec tively were prepared and used for the study measurements, while wheat flour was used as control. Mixolab and Rheofermentometer F3 devices were used to measure dough mixing and rheofermentationcharacteristics. And the baking characteristics of bread were evalua ted. It showed that replacement of wheat flour by sorghum reduced the water absorption value, dough development time, and stability particularly when the replacement rate increased. Breads crumb and crust color showed no significance different between bread made of 10 % sorghum substitution and the control except on b-value. No sig- nificant difference was observed in almost the whole TPA parameters except springiness and resilience for breads with up to 20% sorghum substitutions. No significant differences were detected in any aspect between breads made of 10% or 20% sorghum flour substitutions compared with the control; and breads made with up to 40~/oo sor- ghum substitutions rated as acceptable by the panelists.