玉米粉对小麦面团和馒头质构特性的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 101-104.

玉米粉对小麦面团和馒头质构特性的影响

冯世德，孙太凡*

黑龙江八一农垦大学理学院

收稿日期:2012-08-12 修回日期:2012-12-18 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 崔素萍 E-mail:cuisup@163.com
基金资助:
黑龙江省科技攻关项目

Effect of Corn Flour on Textural Properties of Wheat Dough and Chinese Steamed Bread

Received:2012-08-12 Revised:2012-12-18 Online:2013-01-15 Published:2013-01-07

摘要/Abstract

摘要： 研究玉米粉对小麦面团和馒头质构特性的影响，用质构仪测定面团及馒头的质构特性，用扫描电镜观察面筋的超微结构。结果表明：在玉米粉添加量为20g/100g面粉时，面团的质构特性变化差异显著，低于20g/100g面粉时，面团质构特性变化不大；随着玉米粉添加量的增加，馒头的硬度及胶黏性变小，弹性增加，内聚性、咀嚼性、黏附性变化不显著；馒头的硬化速率增加，抗老化效果变差；玉米粉的添加阻碍了面筋网络结构的形成。因此，玉米粉的添加，改变了面团和馒头的质构特性及面筋的超微结构。

关键词: 玉米粉, 小麦粉, 质构特性, 面团, 超微结构

Abstract: The objective of this study is to investigate the effect of corn flour on textural properties of dough and Chinese steamed bread (CSB). Corn flour was added to wheat flour at ratios of 0:100, 5:100, 10:100, 15:100 and 20:100. Textural properties were studied using texture profile analysis, and the ultrastructure of gluten was examined by scanning electron microscopy (SEM). Results revealed a significant difference in textural properties of dough at a ratio of 20:100 and no significant difference at levels lower than 20:100 was observed. Adding more corn flour led to a significant decrease in hardness and gumminess and an obvious increase in springiness; however, no significant change in cohesiveness, chewiness and adhesiveness was observed. As the hardening rate of CSB increased, the effect of corn flour on anti-retrogration became bad and corn flour could hinder the formation of gluten network. Therefore, addition of corn flour can alter the ultrastructure of gluten and textural properties of dough and CSB.

Key words: corn flour, wheat flour, textural properties, dough, ultrastructure

中图分类号:

TS213.2

冯世德，孙太凡*. 玉米粉对小麦面团和馒头质构特性的影响[J]. 食品科学, 2013, 34(1): 101-104.

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