法风烧饼用小麦粉品质要求的研究

Study on wheat flour quality requirement of Shaobing

以比容和感官评定为指标考察了不同面筋含量小麦粉对法风烧饼品质的影响,通过测定相应小麦粉的粉质特性、拉伸特性及动态流变学特性,确定了适合法风烧饼用小麦粉品质的要求。试验结果表明:当小麦粉湿面筋质量分数在33%左右,面团的形成时间为4.2～4.7min,稳定时间为4.6～5.2min,醒面时间在45、90、135min时的拉伸比例分别为3.0、4.4、4.9左右,弹性模量为20 000～30 000Pa,黏性模量为15 000～20 000Pa时,制作出的法风烧饼品质较高。

The basic characteristics of different wheat flours,such as mixing,stretching,and rheology properties of flour dough,were determined and compared depending on the values of specific volume and sensory evaluation connected with the quality of Shaobing,which was made from the flours.The results showed that：the flour containing about 33% wet gluten,the dough’s development time of 4.2~4.7 min,stability time of 4.5~5.2 min,the stretch ratio at the proofing time of 45,90 and 135 min reaching 3.0,4.4,4.9,respectively,the elastic modulus of 20 000~30 000 Pa,the viscous modulus of 15 000~20 000 Pa,the Shaobing produced was good.