不同粒度小麦重组粉对馒头品质的影响

Effect of different particle sizes of wheat recombinant flour on the quality of steamed bread

使用验粉筛将市售小麦粉筛分为105~137、95~105、88~95、58~88、<58μm 5个不同粒度,研究不同粒度小麦粉的粒度分布、颗粒形态,不同粒度重组粉的理化指标、粉质特性及其馒头的比体积、宽高比和质构特性。结果表明:随着粒度的减小,小麦粉的D_(10)、D_(50)、和D_(90)显著减小,淀粉、破损淀粉含量增加,蛋白质和湿面筋含量先增大后减小。粒度为58~88μm和58μm以下的小麦粉对重组粉的粉质特性和馒头品质影响显著,缺少58~88μm粒度的重组粉的吸水率和粉质指数最小、稳定时间最短、弱化度最大,所制馒头的比体积最小、质构特性最差、感官评分最低,缺少58μm以下粒度的重组粉则与之相反。综上所述,不同粒度小麦粉对馒头品质的贡献度不同。

The commercial wheat flour was sieved into 5 different particle sizes of 105-137,95-105,88-95,58-88,and<58μm using flour testing sieve.The particle size distribution and morphology of wheat flour with different particle sizes,the physicochemical properties and farinograph properties of recombined flours with different particle sizes,and the specific volume,width-to-height ratio,and texture properties of steamed bread made from it were studied.The results indicated that with the decrease in particle size,the D_(10),D_(50),and D_(90) values of wheat flour significantly declined,accompanied by increase in starch and damaged starch content,while the protein and wet gluten content initially increased and subsequently decreased.Wheat flour with particle sizes ranging from 58 to 88μm and below 58μm had a significant impact on the farinographic properties of the recombinant flour and the quality of the steamed bread prepared.Specifically,the recombinant flour lacking the 58-88μm fraction had the lowest water absorption,farinograph index,the shortest stability time and the highest degree of softening,and the steamed bread had the smallest specific volume,the worst texture property,and the lowest sensory score.The recombinant flour lacking the<58μm fraction exhibited the opposite trends.In summary,wheat flour fractions of different particle sizes contributed differently to the quality of steamed bread.