黑龙江地产小麦粉品质与馒头品质相关性研究

Correlation of Quality between Local Wheat Flour of Heilongjiang and Steamed Breads

以黑龙江省不同产地的9种小麦粉为原料,分别测定该9种小麦粉的理化指标和流变学指标,与馒头各项感官评价指标进行相关性分析,研究馒头品质与地产小麦粉品质的相关性。蛋白质含量较高、灰分含量较低的地产小麦粉更适合制作优质馒头;吸水率较高、形成时间和稳定时间较长的中等筋力小麦粉适合制作优质馒头。

First determinate the physical and chemical indicators and the indicators of farinograph of the nine kinds of the wheat flour which are from different regions of Heilongjiang province, and then use the method of sensory evaluation to analyze the steamed breads. Through the analysis of the correlation between the indicators and the results of sensory evaluation of the steamed breads show that the correlation of quality between the local wheat flour and the steamed breads. The wheat flour that has higher protein content and lower ash content is suitable for making higher quality steamed bread. The wheat flour whose bibulous rate is higher and the formation time and stabilization time are longer is suitable for making higher quality steamed bread.