青稞复配体系与馒头品质研究

Studies on the Compound System of Highland Barley and the Quality of Steamed Bread

探究在高筋小麦粉中以不同比例添加青稞全粉(QF)与青稞精粉(TPF)后,各复配粉的糊化特性、理化指标、面团流变特性及馒头的感官品质和质构特性。结果表明:QF与TPF添加量增加,对糊化特性产生负面影响,使得面粉更难糊化。QF复配粉的降落数值由370.5 s降至300.5 s,TPF复配粉的降落数值呈先降低后升高的趋势;QF与TPF复配粉的沉降值分别降低21.94%和20.28%。添加QF使破损淀粉由27.0%增至28.6%,然而,TPF复配粉除了10%添加量的样品外,其余破损淀粉含量无显著性变化。随着QF和TPF添加量的增加,对青稞面团的粉质、拉伸特性均产生显著影响,青稞面团结构逐渐变得松散,不易成形,硬度增加,弹性变差,筋力强度变弱;青稞馒头的感官评分与质构特性也随青稞粉添加量的增加而呈下降趋势。

The gelatinization characteristics,physicochemical indexes,dough rheological properties and sensory quality and texture characteristics of steamed bread were studied after adding different proportions of highland barley whole flour(QF) and highland barley peeled flour(TPF) in high gluten wheat flour.The results show that:the addition of QF and TPF had a negative effect on the gelatinization characteristics,which made the flour more difficult to gelatinize.The falling value of QF composite powder decreased from 370.5 s to 300.5 s,but the TPF composite powder decreased at first and then increased.The sedimentation value of QF and TPF composite powder were decreased by 21.94% and20.28%,respectively.The addition of QF increased the damaged starch from 27.0% to 28.6%,but the TPF compound powder was not changed without the additive amount of 10%.With the increase of QF and TPF,the farinograph and tensile properties of highland barley dough were significantly affected.The structure of highland barley dough gradually became loose,not easy to form,hardness increased,elasticity became poor,and muscle strength became weak.Sensory score and texture characteristics of highland barley steamed bread also showed with the increase of barley powder downward trend.