不同处理条件下高粱米粉对面包品质的影响研究

Study on Effect of Different Processing Conditions of Sorghum Flour on the Quality of Bread

通过对不同方式加工后的不同品种高粱米粉及普通小麦面团进行流变学特性的比较,以及对面包进行质构、感官、营养分析,表明：品种间（不同处理方式下）糯型高粱粉的形成时间、稳定时间较长,弱化度较低;阻力和延伸度较大;具有更接近小麦粉质特性和拉伸性的参数;粳糯高粱粉次之。处理间,膨化的高粱粉的粉质特性和拉伸性更佳,焙烤其次。添加量在20%~30%不同类型高粱粉的粉质特性和拉伸性优于添加量在40%~50%。添加量超过40%,无论是品种间还是不同处理间的高粱粉性质较为接近。由不同高粱粉制作出的面包,膨化糯型高粱粉制成的面包具有最好的质构性、感官值。

Varieties of sorghum produced by different ways and rheological properties of wheat dough were compared, the texture, taste, nutrition were analyzed, which showed the intervarietals （by different treatment） for- mation time, stability time of waxy sorghum flour were longer, degree of softening was lower.Resistance and extent were larger.These properties were close to viscoelastic property and stretchability. Japonica waxy sorghum flour was the second. The different treatment, viscoelastic property and stretchability of extrusion sorghum flour were the best, the baked was the second. The viscoelastic property and stretchability of the amount of 20%-30% dif- ferent sorghum flour were better than the amount of addition 40%-50%.When addition was more than 40%, vari- eties of sorghum produced by different ways were close to one another on properties. The bread made from ex- panded waxy sorghum flour had the best texture, taste goal in breads made from different sorghum flour.