挤压处理对高粱粉及其馒头品质的影响

Effect of extrusion processing on the qualities of sorghum flour and sorghum wheat steamed bread

研究挤压处理对高粱粉及高粱小麦混合粉馒头品质的影响。首先,采用双螺杆挤压机处理高粱粉,以挤压高粱粉的糊化度及高粱小麦混粉馒头的感官品质为指标,对挤压前高粱粉含水量、挤压温度和螺杆转速3个因素进行单因素及正交试验分析,确定适宜的高粱粉挤压处理条件为:挤压前高粱粉含水量21%,挤压温度150℃,螺杆转速110 r/min。然后将最优挤压条件得到的高粱粉按不同的比例与小麦粉混合加工馒头,测定混合粉馒头品质(比容、硬度、弹性、感官评分等),与普通高粱粉小麦粉混合粉馒头品质进行比较。结果表明:添加挤压高粱粉制得的混粉馒头较添加普通高粱粉制得的混粉馒头品质要好。

This paper studied the influence on the quality of sorghum wheat steamed bread which added sorghum flour with extrusion processing. First, using twin-screw extruder to deal with sorghum flour, with gelatinization degree of extrusion powder and sensory quality of mixed sorghum flour and wheat flour powder steamed bread as an index, to analyze the material moisture, extrusion temperature and screw speed three factors on single factor and orthogonal test. Appropriate processing conditions of sorghum were determined： the material moisture was 21%, extrusion temperature was 150 ℃, the screw rotation speed was 110 r/min. Mixing different sorghum powder of the optimized conditions to wheat flour to determination of the quality mixed powder steamed bread, such as specific volume, hardness, elasticity, sensory score, compared with the quality of powder steamed bread mixed ordinary sorghum flour according to the determination of same amount. Experiments showed that quality of adding extrusion sorghum made by blending steamed bread was better than adding ordinary sorghum flour made by blending steamed bread.