食品科学 ›› 2017, Vol. 38 ›› Issue (21): 158-164.doi: 10.7506/spkx1002-6630-201721025

• 基础研究 • 上一篇    下一篇

轻碾脱皮对全麦粉及其馒头品质的影响

赵吉凯,王凤成,付文军,王梦杰   

  1. (河南工业大学粮油食品学院,河南?郑州 450001)
  • 收稿日期:2017-11-07 修回日期:2017-11-07 出版日期:2017-11-15 发布日期:2017-11-01

Effect of Different Debranning Degrees on the Qualities of Whole Wheat Flour and Chinese Steamed Bread

ZHAO Jikai, WANG Fengcheng, FU Wenjun, WANG Mengjie   

  1. (College of Cereal and Food, Henan University of Technology, Zhengzhou 450001, China)
  • Received:2017-11-07 Revised:2017-11-07 Online:2017-11-15 Published:2017-11-01

摘要: 以强筋、中强筋、中筋小麦为原料,采用干法轻碾脱皮,研究了不同轻碾脱皮比例对小麦籽粒、全麦粉及其馒头品质的影响。结果表明:随着轻碾脱皮比例的增加,小麦籽粒的灰分含量、硬度指数、千粒质量分别降低了0.17%、1.0~1.5、1.74~1.82?g,容重增加了22.0~23.4?g/L;全麦粉的灰分和损伤淀粉含量分别降低了0.12%~0.14%、1.0~2.1?UCDc;不溶性膳食纤维、总膳食纤维含量分别降低了0.38%~0.49%、0.13%~0.17%,而可溶性膳食纤维含量增加了0.22%~0.33%;全麦粉的糊化指标呈上升趋势,稳定时间延长了0.3~0.7?min,而弱化度降低了9~25?FU;全麦粉馒头的硬度、胶着性、咀嚼度分别降低了732~1?114?g、335~549、147~346,而弹性和回复性分别增加了0.030~0.031、0.049~0.066,另外亮度L*值及感官评价总分增加,从而表明轻碾脱皮处理能有效改善全麦粉的流变学特性及其馒头品质。

关键词: 轻碾脱皮, 全麦粉, 膳食纤维, 全麦粉馒头

Abstract: Strong gluten, middle-strong gluten and middle gluten wheat were used as raw materials to obtain whole wheat flour by dry debranning process, and the effect of different debranning degrees on the quality of wheat kernel, whole wheat flour and Chinese steamed bread was evaluated. The results showed that the ash content, hardness index and thousand kernel weight of wheat kernels were decreased with increasing debranning degree by 0.17%, 1.0–1.5 and 1.74–1.82 g, respectively, whereas the volume weight was increased by 22.0–23.4 g/L. The contents of ash and damaged starch in whole wheat flour were decreased by 0.12%–0.14% and 1.0–2.1 UCDc, respectively; insoluble dietary fiber and total dietary fiber were decreased by 0.38%–0.49% and 0.13%–0.17%, respectively, while soluble dietary fiber was increased by 0.22%–0.33% with increasing debranning degree. Besides, the pasting properties of whole wheat flour were increased with increasing debranning degree, the stability time was prolonged by 0.3–0.7 min, and the degree of softening was decreased by 9–25 FU. The hardness, gumminess and chewiness of steamed bread were decreased by 732–1 114 g, 335–549, and 147–346 respectively, and the springiness and resilience were increased by 0.030–0.031, and 0.049–0.066, respectively. At the same time, the overall sensory score and L* value of steamed bread were increased, indicating that debranning treatment can significantly improve the rheological properties of whole wheat flour, and efficiently improve the quality of steamed bread.

Key words: debranning, whole wheat flour, dietary fiber, steamed bread made from whole wheat flour

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