发芽小麦粉复配谷朊粉工艺优化及其粉质特性

Study on the optimization and farinograph properties of blends of germinated wheat flour and gluten

通过将发芽小麦粉碎回添的方式制备混合小麦粉。探讨了不同添加量的不同阶段发芽小麦粉对面粉质量及面包烘焙品质的影响,同时为了改善混合小麦粉的面团特性及烘焙品质,在混合小麦粉中添加了谷朊粉,研究了谷朊粉添加量对面团流变学特性及面包感官品质的影响,并采用正交实验优化了发芽小麦复配谷朊粉面包制作工艺参数。实验结果表明,当露白阶段(发芽18 h)、芽长1/4(发芽41 h)及1/2阶段(发芽65 h)的发芽小麦粉的添加量分别不大于30%、20%及15%时,其混合小麦粉的烘焙品质与正常小麦粉处于同一水平;面包的最佳生产工艺:发芽小麦(露白阶段)含量为15%,谷朊粉含量为3%,酵母添加量为1.2%,加水量为30%,其感官评价分值为91.4;发芽小麦可以粉碎回添的方式用于全麦面包的制备,扩展了收割与贮藏过程中发芽导致不适于制粉的小麦的实际使用价值。

In this manuscript,the nfixed wheat flour was prepared by adding crushed germinated wheat into the wheat flour.The effects of amount of germinated wheat flour varieties with the different germination level on farinograph properties and baking quality were studied. Moreover, gluten was added to improve the dough properties and baking quality of the mixed wheat flour, and the effects of amount of gluten on the dough theological properties and bread sensory quality were also investigated.The optimization of blends of germinated wheat flour and gluten was carried out based on orthogonal experimental design. It was found that when the adding amount of germinated wheat of different growth stages, such as germination for 18 hour,41 hour and 65 hour,were not more than 30% ,20% and 15% ,respectively,the baking quality of the mixed wheat flour was at the same level as that of the normal wheat flour. Bread with best sensory quality was obtained under the condition of 15% germinated wheat,3% gluten, 1.2% yeast and 30% water in the flour, and the corresponding sensory evaluation seore was 91.4.Germinated wheat could be crushed and added into wheat flour for the preparation of whole wheat bread, expanding the actual use of germinated wheat that was not suitable for milling during harvest and storage process.