小麦粉储藏期面团流变发酵特性的变化

Research on the Changes of the Dough Rheo-fermentation Properties of Wheat Flour during Storage

传统发酵面制品工业化生产过程中,小麦粉后熟期对馒头类发酵食品生产工艺及产品特性有明显的影响,常常造成质量波动。以自制的室内储藏小麦粉为样品,借助面团流变发酵仪等设备,定期分析面团流变发酵特性,以及馒头质量感官评价数据,确定合理的小麦粉后熟期。结果显示,小麦粉在储藏过程中,面团稳定时间增加,弱化度降低;流变学特性改善;发酵流变仪的发酵体积明显降低;蒸制馒头体积降低,但馒头感官评价数据的变化趋势不甚明显。F4流变发酵仪测试结果可以反映面团的流变发酵特性;其面团达到最大高度时所需时间(T1)、最大发酵高度(Hm)和发酵终点高度(h)等参数对馒头制作具有明显地指导意义。建议工业化制作馒头专用小麦粉的储藏期不低于7 d。

In the industrial production process of traditionally fermented flour products,the influence of a certain storage period of fresh flour on the production process and product features of Chinese steamed bread(CSB)as fermented food is very prominent,and often causing quality fluctuations.In this paper,the lab-milled 3 flours were taken as 3 repeat samples set under the condition of room temperature,with the tools of dough rheo-fermentation instrument and other equipment.Regular analysis on rheo-fermentation and other properties of the dough,as well as the quality sensory evaluation of Chinese steamed bread(CSB)was conducted to determine a reasonable storage period for fresh wheat flour.The results showed that during the storage processes,the dough stability time increased and the weakening degree decreased,with the dough rheological property improved.The fermentation volume of rheo-fermentometer decreased significantly,so as the volume of the CSB.But the trend of change of the sensory evaluation characteristics of the CSB was not obvious.The test results by instrument Rheo F4 can reflect the rheo-fermentation properties of the dough,wherein rheo-fermentometer,such as the time required for maximum development(T1),maximum development reached by the dough(Hm),and dough development height at final fermentation time(h),have obvious guiding for production of the CSB.We therefore suggest that the flour to be used for the industrial production of CSB should stay in storage for more than 7 days after milling.