不同品种小麦粉的红糖馒头加工适应性研究

Brown Sugar Steamed Bread Processing Adaptability of Different Varieties of Wheat Flour

为探究不同品种小麦粉的红糖馒头加工适应性,对9种小麦粉的品质特性及红糖馒头的蒸煮、质构和感官品质进行系统测定与分析,通过相关性分析探究小麦粉理化指标和红糖馒头品质指标之间的关系。结果表明,蛋白质质量分数为10.20%〜11.74%、湿面筋质量分数为28.7%〜35.4%的小麦粉制作的红糖馒头比容达2.90 mL/g以上,硬度、咀嚼性小,黏聚性、回复性大;结合感官评分,扬麦16、烟农19和澳洲标准白麦是比较适合制作红糖馒头的小麦品种。通过相关性分析发现,蛋白质含量、湿面筋含量、吸水率、膨胀势、平均粒径、木聚糖酶和溶剂保持力为影响红糖馒头品质的主要指标。

In order to study the processing adaptability of brown sugar steamed bread made of different varieties of wheat flour,the quality characteristics of nine kinds of wheat flour and the cooking,texture and sensory quality of brown sugar steamed bread were systematically determined and analyzed in this study.The relationship between the physicochemical characteristics of wheat flour and the brown sugar steamed bread quality was analyzed through the correlation analysis.The results revealed that the specific volume of brown sugar steamed bread made by wheat flour was with protein content of 10.20%〜11.74%and the wet gluten content of 28.7%〜35.4%exceeded 2.90 mL/g,with low hardness and chewiness,and high cohesiveness and resilience.Furthermore,combined with sensory scores,Yangmai 16,Yannong 19 and ASW were more suitable for making brown sugar steamed bread.Correlation analysis indicated that,protein content,wet gluten content,water absorption,swelling power,average particle size,xylanase and solvent retention capacity were the main indexes affecting the quality of brown sugar steamed bread.