小米全粉对面团特性及馒头品质影响研究

Effect of whole millet flour on dough characteristics and mantou quality

通过正交试验优化小米全粉馒头最佳基础配方以及最佳工艺条件,在此基础上分析0%、5%、10%、15%、20%的小米全粉添加对面团营养成分、粉质特性、拉伸特性、质构以及成品感官品质的影响。试验结果表明:小米全粉添加丰富了混合粉营养成分,添加量对面团的形成时间、稳定时间影响较小;添加量增加,吸水率降低、弱化度增强,全粉对馒头的劣变作用越强;添加量越大,口感越差;通过感官分析结合理化检测结果,最终确定小米全粉添加量在15%时,其成品质量最佳。

Based on the basic formula and process conditions optimized using orthogonal test,the nutritional composition,farinographic properties,tensile properties,texture,and sensory quality were analyzed for wheat doughs substituted by 5%,10%,15% and 20% of whole millet flour. The results showed that the addition of whole millet flour enriched the nutrient composition of the products and the addition amount had little effect on the formation time and stability time of the dough. The water absorption decreased,weakness enhanced and the taste of mantou deteriorated with the adding amount of whole millet flour. The sensory evaluation suggested that 15% was the appropriate substition ratio.