荞麦粉添加量对混合粉面团流变特性及发面饼品质的影响

目的:探索荞麦发面饼中荞麦粉的最佳添加量.方法:选用粉质仪、拉伸仪、黏度仪等探讨荞麦粉添加量对混合粉面团流变学特性的影响,并依据感官评价判断发面饼的品质.结果:在面粉中添加 0～40％的荞麦粉,随着荞麦粉添加量的增加,混合粉面团的流变学特性显著变差.混合粉面团的吸水率、形成时间、粉质质量指数逐渐减小,当荞麦粉添加量为 40％时,混合粉的粉质质量指数降低了 69.1％、形成时间降低了 70.7％.随着荞麦粉含量的增加,混合粉面团的拉伸性和拉伸面积逐渐降低,阻力先增加后降低.当荞麦粉添加量为 20％时,发面饼的硬度、黏性和咀嚼性最低,感官评分最高,与空白对照相比感官评分提高了 19.4％.结论:荞...

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Published in食品与机械 Vol. 39; no. 5; pp. 16 - 76
Main Authors 冯利萍, 王凤成
Format Journal Article
LanguageChinese
Published 河南工业大学粮油食品学院,河南 郑州 450001 01.05.2023
Subjects
荞麦粉
流变学特性
发面饼
混合粉
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Abstract 目的:探索荞麦发面饼中荞麦粉的最佳添加量.方法:选用粉质仪、拉伸仪、黏度仪等探讨荞麦粉添加量对混合粉面团流变学特性的影响,并依据感官评价判断发面饼的品质.结果:在面粉中添加 0～40％的荞麦粉,随着荞麦粉添加量的增加,混合粉面团的流变学特性显著变差.混合粉面团的吸水率、形成时间、粉质质量指数逐渐减小,当荞麦粉添加量为 40％时,混合粉的粉质质量指数降低了 69.1％、形成时间降低了 70.7％.随着荞麦粉含量的增加,混合粉面团的拉伸性和拉伸面积逐渐降低,阻力先增加后降低.当荞麦粉添加量为 20％时,发面饼的硬度、黏性和咀嚼性最低,感官评分最高,与空白对照相比感官评分提高了 19.4％.结论:荞麦粉的添加降低了混合粉的品质,但适量的荞麦粉可以赋予发面饼特殊的香味以及营养价值,添加量<20％的混合粉的流变学特性和发面饼的品质较好.
AbstractList 目的:探索荞麦发面饼中荞麦粉的最佳添加量.方法:选用粉质仪、拉伸仪、黏度仪等探讨荞麦粉添加量对混合粉面团流变学特性的影响,并依据感官评价判断发面饼的品质.结果:在面粉中添加 0～40％的荞麦粉,随着荞麦粉添加量的增加,混合粉面团的流变学特性显著变差.混合粉面团的吸水率、形成时间、粉质质量指数逐渐减小,当荞麦粉添加量为 40％时,混合粉的粉质质量指数降低了 69.1％、形成时间降低了 70.7％.随着荞麦粉含量的增加,混合粉面团的拉伸性和拉伸面积逐渐降低,阻力先增加后降低.当荞麦粉添加量为 20％时,发面饼的硬度、黏性和咀嚼性最低,感官评分最高,与空白对照相比感官评分提高了 19.4％.结论:荞麦粉的添加降低了混合粉的品质,但适量的荞麦粉可以赋予发面饼特殊的香味以及营养价值,添加量<20％的混合粉的流变学特性和发面饼的品质较好.
Author 冯利萍
王凤成
AuthorAffiliation 河南工业大学粮油食品学院,河南 郑州 450001
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WANG Feng-cheng
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Keywords 荞麦粉
流变学特性
发面饼
混合粉
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Snippet 目的:探索荞麦发面饼中荞麦粉的最佳添加量.方法:选用粉质仪、拉伸仪、黏度仪等探讨荞麦粉添加量对混合粉面团流变学特性的影响,并依据感官评价判断发面饼的品质.结果:在面粉中添加 0～40％的荞麦粉,随着荞麦粉添加量的增加,混合粉面团的流变学特性显著变差.混合粉面团的吸水率、形成时间、粉质质量指数逐渐减小,当荞麦粉添加量为...
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Title 荞麦粉添加量对混合粉面团流变特性及发面饼品质的影响
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