小麦粉受热对面团流变学特性及馒头品质的影响

Effects of Heat Treatment of Wheat Flour on Dough Rheological Properties and Steamed Bread Quality

小麦粉在加工过程中受到热的影响,其品质及面制品品质发生变化。该研究主要研究小麦粉受热后面团流变学特性及馒头品质变化。采用干热处理方式,在60~90℃条件下分别对小麦粉处理10~50 s,测定面团糊化、粉质和拉伸特性及馒头色泽、质构等。结果表明:与原粉相比,受热后小麦粉的峰值黏度降低7.01%、最低黏度降低9.44%、最终黏度降低5.58%、衰减值增加10.25%、回生值增加8.38%、面团拉伸曲线面积降低19.74%、延展性降低12.77%,随着时间的延长,拉伸阻力呈先升高后降低趋势。处理温度和时间对小麦粉的形成时间无显著性影响,随着处理温度的升高,稳定时间降低10.74%、弱化度增加9.90%。受热后馒头的宽高比和比容分别增加17.81%和22.22%、色泽变差、硬度降低62.25%、粘性降低75.64%、咀嚼性降低63.46%。综上所述小麦粉适度受热可以改善馒头的品质。

The quality of wheat flour and its derived products undergoes changes due to the influence by heating during processing.In this study,the changes in dough rheological properties and steamed bread quality after the heat treatment of wheat flour was heated were examined.Wheat flour was dry heated at 60~90℃for 10~50 s,before the analyses of the gelatinization,silty and tensile properties of the dough as well as the color and texture of the steamed bread.The results showed that the heated wheat flour had a decreased peak viscosity(by 7.01%),reduced minimum viscosity(by 9.44%),and decreased final viscosity(by 5.58%),increased attenuation value(by 10.25%),increased regeneration value(by 8.38%),and decreased tensile curve area(by 19.74%),and decrease ductility(by 12.77%),compared with the original wheat flour.With the extension of time,the tensile resistance increased firstly and then decreased.The formation time of wheat flour was insignificantly affected by the treatment temperature and time.The stabilization time decreased by 10.74%and the degree of weakening increased by 9.90%,with the increase of treatment temperature.After the heating of wheat flour,the ratio of width to height and specific volume of the steamed bread increased by 17.81%and 22.22%,respectively,with its color becoming worse,along with decreases in hardness(by 62.25%),viscosity(by 75.64%)and chew ability(by 63.46%).In summary,moderate heating of wheat flour can improve the quality of derived steamed bread.