湿面筋对馒头品质的影响

Effect of wet gluten on the quality of steamed buns

以河北五得利面粉集团有限公司生产的五得利六星超精高筋小麦粉为材料,探讨湿面筋与馒头品质之间的关系;试验表明,样品五得利添加全面筋(0~10 g),面筋添加量与馒头的质量呈极显著正相关,与馒头感官评价色泽评分呈负相关,与比容、外观、结构、弹韧性、黏牙、气味和总分评分呈正相关;添加2 g全面筋对馒头感官评价影响最大。样品五得利添加筛下面筋(0~5 g),面筋添加量与馒头质量、高呈极显著正相关,与体积、直径和比容呈正相关;面筋添加量与结构评分呈显著正相关,与黏牙评分呈极显著正相关,与其他项评分呈正相关;添加4 g筛下面筋对馒头感官评价影响最大。

Taking Wudeli as the material, to explore the relationship between wet gluten and steamed buns quality,experimental results showed that after the sample Wudeli adding comprehensive reinforcement（0-10 g）,amount of gluten and steamed buns weight were significantly positive correlation,but color of steamed buns was negatively related with the volume,appearance, structure, elasticity, sticky teeth, positive smell and total score. Adding 2 g comprehensive reinforcement on the steamed buns had sensory effect. Sample Wudeli adding sieve bars（0 -5 g）,the amount and weight of steamed buns were significantly significant positive correlation,and had high positive correlation with volume, diameter and volume; gluten quantity and structure score had significant positive correlation; score and sticky had significantly positive correlation and positive correlation with other score; adding 4 g sieve bars on the sensory evaluation of steamed buns had greatest influence.