食品科学 ›› 2019, Vol. 40 ›› Issue (14): 323-332.doi: 10.7506/spkx1002-6630-20180822-235

• 工艺技术 • 上一篇    下一篇

藜麦-小麦混合粉面团特性及藜麦馒头加工工艺

张 纷,赵 亮,靖 卓,高同雨,喻 泓,张南海,杨梦妍,吴 薇,籍保平,周 峰   

  1. 1.中国农业大学食品科学与营养工程学院,植物源功能食品北京市重点实验室,北京 100083;2.北京市门头沟区科学技术委员会,北京 102300;3.中国农业大学信息与电气工程学院,北京 100083
  • 出版日期:2019-07-25 发布日期:2019-07-23
  • 基金资助:
    北京市门头沟区科学技术委员会深山区藜麦引种推广及深加工技术研究与示范项目(MTGXM-201805147451/1)

Dough Characteristics of Quinoa-Wheat Composite Flour and Optimization of Mantou Processing

ZHANG Fen, ZHAO Liang, JING Zhuo, GAO Tongyu, YU Hong, ZHANG Nanhai, YANG Mengyan, WU Wei, JI Baoping, ZHOU Feng   

  1. 1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Mentougou Science & Technology Commission, Beijing 102300, China; 3. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
  • Online:2019-07-25 Published:2019-07-23

摘要: 探讨不同比例的藜麦全粉对高筋小麦粉面团流变学特性的影响,确定藜麦全粉馒头中最佳的藜麦全粉添加比例并进行馒头加工工艺的优化。通过混合实验仪和吹泡仪对面团流变学特性进行测定,以馒头的感官评价和质构特性为评价指标,对藜麦全粉馒头的酵母添加量、发酵时间和醒发时间进行优化。结果表明:藜麦全粉馒头的最佳藜麦全粉添加量为15%;当酵母添加量0.75%、发酵时间100 min、醒发时间15 min时,藜麦全粉馒头的感官评价总分达到最高值86.58,比容达到最高值3.02 mL/g,同时,硬度、咀嚼性和胶着性分别达到最低值9.76、45.53 N和6.66 N。

关键词: 藜麦全粉, 面团特性, 藜麦馒头, 加工工艺

Abstract: In this study, we investigated the effects of addition of different proportions of whole quinoa flour on the rheological properties of high-gluten wheat flour dough in order to determine the optimal proportion of whole quinoa flour. Furthermore, we optimized the processing of quinoa-wheat Mantou. The rheological properties of dough were determined using Mixolab and Alveolab. Yeast addition, fermentation time and proofing time were used as independent variables to investigate their effect on the sensory evaluation and texture characteristics of Mantou. Results indicated that the optimum addition level of whole quinoa flour was 15%; the optimum processing parameters were determined as 0.75%, 100 min and 15 min for yeast inoculum size, fermentation time and proofing time, respectively, which provided maximum sensory evaluation score (86.58 points) and specific volume (3.02 mL/g) as well as minimum hardness (9.76 N), chewiness (45.53 N) and adhesiveness (6.66 N).

Key words: whole quinoa flour, dough characteristics, quinoa-wheat Mantou, processing

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