青稞添加量对面团热机械学性质及馒头品质的影响

Effects of Hull-less Barley on the Thermomechanical Property of Dough and the Properties of Steam Bread

探究不同青稞粉添加量对馒头预混合粉面团热机械学特性及馒头品质的影响,结果表明：随着青稞粉添加量的增大,面团的湿面筋含量下降,吸水率提高了3.6%～7.0%,蛋白质弱化度（C1-C2值）先增大后减小（-5.1%～10.2%）,面筋蛋白质的弱化速度（α值）先减小后增大（-20.0%～20.0%）,面团稳定时间先缩短后延长,淀粉糊化速度（β）和蒸煮稳定性（C4/C3）随青稞粉添加量的增大降低,回值（C5-C4）降低了33.3%～41.2%;随青稞粉添加量的增大,馒头的感官评分及质构评价整体均呈下降趋势。

The effects of the addition of hull-less barley on the thermomechanical property of dough and the properties of steam bread were investigated. The addition of the hull-less barley decreased the wet gluten content and increased dough water absorption by 3.6%～7.0%. The protein weakening degree（C1-C2value） increased at first and then decreased（-5.1%～10.2%）. Meanwhile, the protein breakdown rate（α value） decreased at first and then increased（-20.0%～20.0%）, and the stabilization time had the same tendency. The addition of hull-less barley also decreased the gelatinization rate（β value） and cooking stability（C4/C3） and the starch retrogradation degree（C5-C4value） decreased 33.3%～41.2%with the increasing addition of hull-less barley. The addition of the hull-less barley decreased the sensory evaluation and texture parameters of steamed bread.