全麦粉的添加对油馕面团品质的影响

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 • 下一篇

全麦粉的添加对油馕面团品质的影响

仇成功¹,丁帅杰¹,李仙爱²,王晓芸³,王德萍⁴,马雪梅⁴,刘晓璐⁴,樊星⁴,袁宇涵¹,酆炳森⁴,王亮⁴

1. 新疆大学生命科学与技术学院食品科学与工程系
2. 新疆阿尔曼清真食品工业有限公司
3. 新疆阿尔曼清真食品工业集团有限公司
4. 新疆大学

收稿日期:2021-11-12 修回日期:2022-07-05 出版日期:2022-09-25 发布日期:2022-09-21
通讯作者: 王亮 E-mail:1390593786@qq.com
基金资助:
自治区重点研发设计项目

Effects of Whole Wheat Flour on the Quality of Oil Naan Dough

Cheng-Gong QIU ², ², ², ²,Xue-Mei maXiao-Lu LIUXing FAN ³,BingSen Feng

Received:2021-11-12 Revised:2022-07-05 Online:2022-09-25 Published:2022-09-21

摘要/Abstract

摘要： 摘要：该研究将一定比例的全麦粉添加到精粉中，制成油馕面团，利用专业面粉仪器设备研究全麦粉的添加量对油馕面团结构、粉质、拉伸以及糊化等特性的影响。当全麦粉完全取代精粉时面团吸水率、形成时间分别提高了15.12%、29.30%，稳定时间、弱化度和质量指数则分别下降了28.32%、34.98%、18.53%；拉伸能量由87cm2降低到30 cm2，延展度由156 mm降低到92 mm，拉伸阻力由302 EU降低到242 EU，全麦粉的添加对面团的加工特性造成不良的影响；全麦粉的添加导致面团峰值粘度显著下降，谷值粘度、衰减值、回升值也有类似的现象，全麦粉的加入会改变混合粉的溶剂保留率，SRC的变化说明全麦粉中破损淀粉、戊聚糖水平较高麦谷蛋白水平较低；当全麦粉完全取代精粉时，α-螺旋和β-折叠的总含量由68.6%下降为50.9%，无规则卷曲含量增加了31.5%，面筋蛋白稳定性变差。

关键词: 全麦粉, 油馕, 面团, 糊化特性, 拉伸特性

Abstract: Abstract:In this study, a certain proportion of whole wheat flour was added to the refined flour to make naan dough, and the effects of the addition amount of whole wheat flour on the structure, flour quality, stretching and gelatinization of naan dough were studied by using professional flour equipment. The water absorption and formation time of dough were increased by 15.12% and 29.30%, respectively, while the stability time, weakening degree and quality index were decreased by 28.32%, 34.98% and 18.53%, respectively. The tensile energy decreased from 87cm2 to 30 cm2, the elongation decreased from 156 mm to 92 mm, and the tensile resistance decreased from 302 EU to 242 EU. The addition of whole wheat flour had adverse effects on the processing characteristics of dough. Graham added to the dough a significant reduction in the peak viscosity, valley viscosity value appreciation, attenuation value, back has a similar phenomenon, whole wheat powder mixed with change of solvent retention rate,whole wheat flour with the SRC changes of higher levels of damaged starch, pentosan glutenin level is low; When the whole wheat flour completely replaced the refined flour, the total content of α -helix and β -fold decreased from 68.6% to 50.9%, the random curl content increased by 31.5%, and the gluten stability became worse.

Key words: whole wheat flour, oil naan, dough, gelatinizing properties, tensile properties

中图分类号:

仇成功丁帅杰李仙爱王晓芸王德萍马雪梅刘晓璐樊星袁宇涵酆炳森王亮. 全麦粉的添加对油馕面团品质的影响[J]. 食品科学, 0, (): 0-0.

Cheng-Gong QIU Xue-Mei ma Xiao-Lu LIU Xing FAN BingSen Feng. Effects of Whole Wheat Flour on the Quality of Oil Naan Dough[J]. FOOD SCIENCE, 0, (): 0-0.

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全麦粉的添加对油馕面团品质的影响

Effects of Whole Wheat Flour on the Quality of Oil Naan Dough

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