主食馒头专用小麦粉最佳品质指标范围分析

doi:10.7506/spkx1002-6630-201611006

食品科学

主食馒头专用小麦粉最佳品质指标范围分析

张剑1，张杰2，李梦琴1，李勇1，艾志录1,3,*

1.河南农业大学食品科学技术学院，河南郑州 450002；2.河南工业大学粮油食品学院，河南郑州 450001；
3.速冻面米与调制食品河南省工程实验室，河南郑州 450002

出版日期:2016-06-15 发布日期:2016-06-27

Appropriate Ranges of Important Flour Traits for Making High-Quality Steamed Buns as a Staple Food

ZHANG Jian1, ZHANG Jie2, LI Mengqin1, LI Yong1, AI Zhilu1,3,*

1. Food Science and Technology College, Henan Agricultural University, Zhengzhou 450002, China;
2. College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou 450001, China;
3. Henan Engineering Laboratory of Quick-frozen Flour-rice and Prepared Food, Zhengzhou 450002, China

Online:2016-06-15 Published:2016-06-27

摘要/Abstract

摘要：

本实验测定了以黄淮地区为主的128 个小麦品种的面粉品质指标和制成主食馒头的品质指标，采用相关分析、方差分析等统计方法对小麦粉指标与主食馒头品质指标的关系进行了分析；并优选出了20 种优质的主食馒头专用小麦品种，得出了优质主食馒头专用小麦粉的最佳品质指标范围。结果表明：小麦粉的灰分含量、蛋白质含量、面筋指数、稳定时间、弱化度、拉伸面积、拉伸阻力、延伸度、L*值、b* 10 个指标为影响主食馒头品质的关键指标；优选出的20 个优质主食馒头专用小麦品种为：矮抗58、太空6号、周麦22、衡观35、澳白8008、新麦798、安麦1号、周麦27、豫麦58、漯麦4号、百农160、小偃22、洛麦21、冀麦21、隆平9987、宛麦369、豫麦49-198、众麦2号、郑麦379、豫麦52。优质主食馒头专用小麦粉最佳品质推荐指标范围灰分不高于0.55%、蛋白质含量为13.2%～15.8%、面筋指数为51.1%～81.5%、稳定时间为4.5～7.1 min、弱化度为66.5～92.1 FU、拉伸面积为80.8～91.5 cm2、拉伸阻力为218.6～300.6 EU、延伸度为167.2～201.3 mm、L*值为93.0～94.3、b*值为8.7～11.7。

关键词: 主食, 馒头, 专用小麦粉, 品质

Abstract:

The property parameters of wheat flours from 128 cultivars grown in Huang-Huai area of China and the quality
characteristics of steamed buns made from them were determined. Along with this, correlation analysis and analysis of
variance were employed to analyze the effects of wheat flour properties on bun quality. The results showed that ash content,
total protein content, gluten index, stability time, softening degree, resistance to extension, extensograph energy, extension
length, L*, and b* were the most important factors that affect the quality of the staple food steamed buns. In addition, 20
wheat varieties such as Aikang 58, Taikong 6, Zhoumai 22, Hengguan 35, Aobai 8008, Xinmai 798, Anmai 1, Zhoumai 27,
Yumai 58, Luomai 4, Bainong 160, Xiaoyan 22, Luomai 21, Jimai 21, Longping 9987, Wanmai 369, Yumai 49-198,
Zhongmai 2, Zhengmai 379, and Yumai 52 were chosen successfully as the best special wheat varieties for the staple food
steamed buns. The appropriate ranges of important wheat flour traits for making high-quality steamed buns as a staple food
were suggested as follows: ash content less than 0.55%, total protein content 13.2%–15.8 %, gluten index 51.1%–81.5%,
stability time 4.5–7.1 min, softening degree 66.5–92.1 FU, resistance to extension 218.6–300.6 EU, extensograph energy
80.8–91.5 cm2, extension length 167.2–201.3 mm, L* value 93.0–94.3, and b* value 8.7–11.7.

Key words: staple food, steamed buns, special flour, quality

中图分类号:

TS213.2

张剑，张杰，李梦琴，李勇，艾志录. 主食馒头专用小麦粉最佳品质指标范围分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201611006.

ZHANG Jian, ZHANG Jie, LI Mengqin, LI Yong, AI Zhilu. Appropriate Ranges of Important Flour Traits for Making High-Quality Steamed Buns as a Staple Food[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201611006.

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主食馒头专用小麦粉最佳品质指标范围分析

Appropriate Ranges of Important Flour Traits for Making High-Quality Steamed Buns as a Staple Food

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