谷朊粉添加量对面粉糊化和馒头品质的影响

Effect of Wheat Gluten Addition on Flour Pasting and Steamed Bread Characteristics

研究了谷朊粉对小麦粉糊化特性的影响,并对添加谷朊粉的馒头进行了质构特性和感官评价分析,为制备高品质的面食制品提供理论依据。结果表明,谷朊粉添加量对小麦粉糊化峰值温度、终止温度及糊化焓的影响存在差异性,对馒头的弹性和黏聚性无显著性影响。添加适量谷朊粉可增大馒头的硬度、黏性和咀嚼度,且外观、色泽等感官指标也明显改善,当添加量为6%时,面粉的糊化温度最高,馒头综合品质最佳。

In this paper,the effect of wheat gluten(WG)on pasting characteristics of wheat flour was studied,and the textural characteristics and sensory evaluation of steamed breads with WG were analyzed to provide a theoretical basis for the preparation of high-quality pasta products.The results showed that there were variability in the effect of WG addition on the peak gelling temperature,the termination temperature and the gelling hang of wheat flour,and there were no significant effects on the elasticity and cohesiveness of steamed breads.The addition of the appropriate amount of WG could increase the hardness,stickiness and chewiness of steamed breads,and the appearance,color and other sensory indexes were also significantly improved.The highest battering temperature of flour and the best overall quality of steamed breads when the WG addition reached 6%.