小麦粉水溶物对面团和面制品的影响

Effect of water-soluble substances on dough and flour products

将小麦粉与蒸馏水按1:10的比例混合,震荡,静置,离心,取出上清液,即为小麦粉水溶物。将水溶物与水按照7%、13%、20%、27%的比例混合后加入小麦粉制作面团,并制成馒头和面包,通过测定面团的各项流变学特性指标,以及制品的比容、色度、质构及感官评价等指标来研究小麦粉水溶物对面团和面制品品质的影响。结果表明,添加水溶物后的小麦粉不利于馒头的品质,但是在小麦粉中添加水溶物后,随着水溶物比例的增大,高筋粉面团的吸水率均逐渐增大;但是水溶物添加13%时面团指标与未添加水溶物时数值相近,粉质质量较好,馒头体积和比容较大,口感柔软不粘牙;对于高筋粉而言,添加水溶物对面包的品质具有良好影响,添加13%水溶物制作的面包体积较大,外观较好,面包芯致密有弹性,具有一定的香味,各项指标最好。

Wheat flour was mixed with distilled water in the proportion of 1 ： 10, shaken, rested, centrifugated. The supernatant liquor containing water - soluble substances of wheat flour was extracted, which was mixed with water in the proportion of 7% , 13%, 20% and 27% to be added to wheat flour to make dough for steamed bread and bread. The effect of the water - soluble substances on the dough and the products was researched through measuring the rheological properties of dough, as well as products of specific votume, color, texture and sensory evaluation. The results showed that after adding water - soluble substances into the flour, water absorption rate of high - gluten flour dough were gradually increasing along with the increase of proportions of water - soluble substances ; although adding water - soluble substances was not conducive to the quality of steamed bread. The index of dough was similar when 13% water - soluble substances were added compared with without adding water - soluble substances ; the volume and specific volume of steamed bread was large, tasted soft without sticky. For high - gluten flour, adding 13% water soluble substances has beneficial effects on bread with large volume, better appearance, delicate texture with springiness and aroma, whose indexes reached the best.