关键词: 薏米粉, 小麦粉, 流变特性, 馒头, 质构分析

Abstract: This paper studied the effect of adding different proportions (5%, 10%, 15%, 20% and 25%) of coix seed flour on farinograph properties, extensograph properties and gelatinization properties of wheat dough and texture properties and sensory evaluation of Chinese steamed bread. The results indicated that the addition of coix seed flour increased the contents of protein, fat and ash in wheat flour. Coix seed flour did not affect dough development time (DDT) or dough stability time (DST). The degree of weakening increased significantly when the addition amount of coix seed flour was greater than 15%. The tensile energy and the extensibility of dough generally decreased with the addition of coix seed flour. No significant difference was noticed between maximum tensile resistance at 45 and 135 min and the tensile ratio increased significantly. The addition of coix seed flour increased the hardness, elasticity and chewiness of Chinese steamed bread and reduced the recovery and cohesiveness, and the sensory evaluation was consistent with the results of hardness and chewiness. Coix seed flour added at 5%–10% had little impact on the sensory evaluation of Chinese steamed bread and the light flavor of coix was loved by consumers. Taking into account dough rheological properties, gelatinization characteristics and the quality of steamed bread, the appropriate addition of coix seed flour should be 10%.

Key words: coix seed flour, wheat flour, rheological characteristics, Chinese steamed bread, texture properties