摘要
紫麦全粉受到青睐的主要原因是其丰富的营养品质,然而其食品加工品质不及普通面粉。本研究选用加工品质优良的济麦229、济糯116面粉与济紫麦1号全粉进行配粉以改良其食品加工品质,结果表明,济紫麦1号全粉的营养品质优于济麦229面粉,但其面包、馒头和面条的加工品质均显著劣于济麦229;与济麦229面粉混配后,混粉的面包和馒头品质明显改善,面包外观变好、体积增大尤其是面包芯质地和纹理结构显著变好,馒头形状变好、体积增大、内部结构品质均变好。济糯116具有优良的改良面条品质的特性,通过与其配粉,济紫麦1号的面条品质改善,尤其是面条的软硬度、粘弹性和光滑性等均明显变好。综合权衡营养品质和食品品质,推荐利用济麦229和济糯116面粉改良济紫麦1号全粉面包、馒头和面条的适宜添加比例分别为20%~30%、10%~20%和20%~30%。
The food made of whole meal flour prepared from purple wheat is favored for its rich nutritional quality, while its processing quality is not as good as that of wheat fine flour. The fine flour blending technique was used to improve the food quality of whole meal flour of purple wheat Jizimai 1. The results showed that the nutritional quality of whole meal flour of Jizimai 1 was better than that of Jimai 229, however, the processing quality of bread, steamed bread and noodles were significantly inferior to those of Jimai 229. After mixing with Jimai 229 flour, the quality of bread and steamed bread of the mixed flour were obviously improved, for example, the bread appearance became better, volume increased, especially the bread core texture and breadcrumb structure significantly improved, and the steamed bread had better shape, larger volume and better internal structure quality. The noodle quality of Jizimai 1 was improved by blending with Jinuo 116 flour which had excellent characteristics of improving noodle quality, especially the firmness, viscoelasticity and smoothness. Considering the nutritional quality and food quality, it was recommended that the appropriate addition ratios of Jizimai 1 to improve the quality of bread, steamed bread and noodles made of whole meal flour were 20%~30%, 10%~20% and 20%~30%, respectively.
作者
王利彬
曹新有
韩冉
王灿国
刘建军
李豪圣
宋健民
程敦公
赵振东
刘爱峰
Wang Libin;Cao Xinyou;Han Ran;Wang Canguo;Liu Jianjun;Li Haosheng;Song Jianmin;Chen Dungong;Zhao Zhendong;Liu Aifeng(Crop Research Institute,Shangdong Academy of Agricultural Sciences/Key Laboratory of Wheat Biology and Genetic Improvementin the North Yellow and Huaihe River Valley,Ministry of Agriculture/National Engineering Laboratory for Wheat and Maize,Jinan 250100,China)
出处
《山东农业科学》
北大核心
2021年第3期10-14,共5页
Shandong Agricultural Sciences
基金
山东省农业良种工程项目(2019LZGC001)
现代农业产业技术体系项目(CARS-3-1)。
关键词
紫色小麦
营养品质
食品品质
配粉
Purple wheat
Nutritional quality
Food quality
Flour blending