稳定化全麦粉及其馒头加工品质评价研究

Study on evaluation of processing quality of stabilized whole- wheat flour and steamed bread

以小麦粉（富强粉）为对照，研究了51％和100％含量稳定化全麦粉及其加工馒头的品质特性。结果表明：随着全麦粉含量的增加，全麦粉的蛋白质含量增加，湿面筋含量、干面筋质量、面筋指数均降低；51％全麦粉的糊化特性指标除了峰值时间和糊化温度外均显著增加（P〈0．05）；100％全麦粉的各糊化特性指标均降低；全麦粉的吸水率增加，形成时间延长，稳定时间降低，弱化度增加（P〈0．05）；全麦馒头呈黄褐色，色泽加深，L％值显著降低，a水值、b女值显著增加（P〈0．05），体积、比容显著降低（P〈0．05），高径比增加，硬度、咀嚼度显著增加，弹性、黏聚性、回复性略降低，可接受性变差，但麦香味更浓郁。添加51％全麦粉制作的全麦馒头更具咬劲和浓郁的麦香味，100％全麦粉不适合制作口味好的全麦馒头。100．55—289．50Ixm范围内的挤压麦麸粉的颗粒细度对全麦粉及其加工馒头品质的影响较小。

In comparison with superior wheat flour, the quality of stabilized whole - wheat flour with con tent of 51% and 100% and the steamed bread produced with the flour was studied. The results indicated that with the increase of the whole - wheat flour, the protein content of whole wheat flour was increased. Wet gluten content, dry gluten quality and gluten index all were decreased. Most of gelatinization proper ties of 51% whole wheat flour were significantly increased （ P 〈 0.05 ） except the peak time and gelatiniza tion temperature. All gelatinization properties of 100% whole wheat flour were decreased. The water ab- sorption capacity, forming time, and degree of softening of the whole wheat flour were increased （ P 〈 0.05 ）, while stability was decreased. The color of the whole wheat flour steamed bread was brown and dark, L ＊ was significantly decreased, a ＊ and b ＊ were significantly increased （P 〈 0.05 ）, volume and specific volume were significantly decreased （ P 〈 0.05 ）, the height - diameter ratio was increased, hardness and chewiness were increased ,springiness ,cohesiveness and resilience were slightly decreased ,with poor accept- ability, but with better wheat flavor. The steamed bread with 51% whole wheat flour had a good chewability and was rich in wheat flavor,but 100% whole wheat flour was not suitable to make flavor steamed bread; The particle fineness with 100.55 - 289.50 p.m of extruded wheat bran rarely affects the whole wheat flour and its processing quality of steamed bread.