面团硬度与面粉品质特性的关系研究

Research on the relationship between the dough hardness and the flour quality characteristics

选用11种不同的面粉为试验材料,利用沃伯顿面团黏性系统(WDSS)研究了面粉品质特性对面团硬度的影响作用。研究表明:面团硬度与面粉的粉质吸水率、蛋白含量及湿面筋含量之间存在极显著的正相关性,与二硫键含量存在显著的负相关性,与粗淀粉含量和巯基含量之间没有显著的相关性。说明面粉品质特性中的粉质吸水率、蛋白含量、湿面筋含量及二硫键含量对面团的硬度有显著的影响。

Seleted 11 kinds of flour as raw materials,the warburton sticky dough system（WDSS） was used to study the influence of the flour quality characteristics on the dough hardness. The results showed that the dough hardness with the flour silty water absorption,protein content and wet gluten content showed significant positive correlation,significant negative correlation with the content of disulfide bond,and had no significant correlation with the starch content and sulfhydryl content. This explained that the flour silty water absorption,protein content,wet gluten content and the disulfide bond content in the flour quality characteristics had significant impact on the dough hardness.