黑小麦全麦粉的流变学特性及复配混合粉馒头品质研究

Study on the Rheological Properties of Rye Whole Wheat Flour and the Quality of Steamed Bread Mixed with Rye Flour

通过对黑小麦全麦粉、与对照样特精粉复配混合粉的面筋数量与质量测定,对黑小麦全麦粉占10%、15%、20%、25%、30%、40%和50%复配混合粉进行流变学特性指标的测定及制作馒头成品进行质量评价,结果表明:不同复配比例的混合粉湿面筋数量,复配比例越大含量越高;黑小麦全麦粉的流变学特性较差;复配混合粉也都低于对照样特精粉的流变学指标;黑小麦全麦粉单独并不适合制作馒头,当复配比例在10%~15%时,馒头评价总分在80以上。

By measuring the quantity and quality of wheat gluten mixed with whole wheat flour and special fine flour, the rheological properties of 10%, 15%, 20%, 25%, 30%, 40% and 50% rye flour mixtures were measured and the steamed bread products were evaluated, the results showed that the quantity of wet gluten mixed with different proportion was higher, the rheological property of whole wheat flour was worse, and the rheological property of mixed flour was lower than that of the control Rye whole wheat flour alone was not suitable for making steamed bread.When the proportion of mixture was 10% ~15%, the total score of steamed bread was over 80.