比重分级对小麦粉及海绵蛋糕品质的影响

Effects of Gravity Separation on Quality of Wheat Flour and Sponge Cake

研究比重分级对小麦粉及海绵蛋糕品质的影响。将比重分级后的轻麦、重麦与分级前的原麦碾磨制粉后制作蛋糕,比较分析小麦籽粒、小麦粉和蛋糕品质。研究结果表明:比重分级后重麦较原麦的不完善粒率下降22.10%,小麦粉的面筋指数增高6.88%,湿面筋含量增高9.22%,降落数值增加15.19%,面团稳定时间增加0.97 min,面团储能模量(G′)和损耗模量(G″)增加,损耗角正切(tanδ)减小。蛋糕品质上,重麦制得蛋糕比容、气孔数目分别为3.57 mL/g、1626个,较原麦制得蛋糕分别增加4.08%、10.61%,总凹度、气孔体积、不均一度为6.27%、9.80 mm3、0.992,分别减小23.81%、11.39%、7.20%;蛋糕硬度、弹性、咀嚼性、感观评分得到提升,黏性显著下降。因此小麦比重分级对小麦粉及蛋糕品质有显著改善作用。

The effect of gravity separation on the quality of wheat flour and sponge cake was studied.The light wheat,heavy wheat and the untreated wheat were milled to make cakes.The quality of wheat grains,wheat flour and cakes were compared and analyzed.Results indicated that gravity separation could significantly improve the quality of the wheat and its sponge cakes.After gravity separation,the imperfect grain rate of heavy wheat decreased by 22.10%,the gluten index of wheat flour decreased by 6.88%,the wet gluten content increased by 9.22%,the falling value increased by 15.19%,the stability time of the dough increased by 0.97 min,the storage modulus(G′)and loss modulus(G″)increased,and the loss tangent(tanδ)decreased.In terms of cake quality,the specific volume and the number of pores in the heavy wheat cake were 3.57 mL/g and 1626,respectively.The former increased by 4.08%,10.61%,and the total concavity,pore volume,and unevenness were 6.27%,9.80 mm3,and 0.992,which were reduced by 23.81%,11.39%,and 7.20%;the hardness,elasticity,and chewiness of the cake were improved.The viscosity of cake was significantly reduced.Therefore,the gravity separation has a significant effect on the quality of the cake.