营养强化型紫色小麦的食品品质改良研究

Study on Food Quality Improvement of Enriched Nutritional Purple Wheat

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.