【摘要】 以2种不同小麦为原料，采用直接粉碎法对小麦进行微粉碎处理至粒度为100～120目，研究不同润麦水分对全麦粉及馒头品质的影响。结果表明：随着润麦水分增加，2种小麦全麦粉的出粉率和白度值均增大，麸星个数和破损淀粉含量均降低，水分含量和降落数值均升高。全麦粉的峰值黏度、谷值黏度和最终黏度在润麦水分为16%时最大。随着润麦水分增加，全麦粉的吸水率均降低，平度中筋小麦全麦粉和加拿大西红春麦全麦粉分别在润麦水分为12%和16%时，稳定时间和粉质质量指数最高，弱化度最低。随着润麦水分增加，加拿大西红春麦全麦粉馒头的硬度、咀嚼性和胶着性均降低，馒头品质变好，平度中筋小麦全麦粉馒头则相反，2种全麦粉馒头的L*值均随着润麦水分的升高而增加，a*值和b*值均随着润麦水分的升高而降低，从而表明增加润麦水分对不同品种小麦全麦粉品质及全麦粉馒头品质的影响不同。更多还原

【Abstract】 Two different kinds of wheat were used as raw materials, and the whole wheat flour was ground to 100～120 mesh by direct grinding method, and the effects of different tempering moisture on the quality of whole wheat flour and steamed bread was evaluated. The results showed that the flour yield and whiteness of the two kinds of wheat flour increased, the number of bran stars and the content of broken starch decreased, and the water content and falling value increased with the increase of moisture content.The peak viscosity, trough viscosity and final viscosity of whole wheat flour were the highest when the moisture content was 16%. The moisture absorption rate of whole wheat flour decreases with the increase of moisture content. When the moisture content of Pingdu medium gluten wheat flour is 12% and that of Canada west red spring wheat is 16%, the stability time and farinaceous quality index of whole wheat flour are the highest and the weakening degree is the lowest. With the increase of tempering moisture, the hardness, chewiness and adhesiveness of Canadian west red spring wheat whole wheat flour steamed bread decreased, and the quality of steamed bread became better, while that of Pingdu medium gluten wheat whole wheat flour steamed bread was the opposite. The L* value of both kinds of steamed bread increased with the increase of moisture content, and the a* value and b* value both decreased with the increase of moisture content. This study showed that increasing moisture content had different effects on the quality of whole wheat flour and steamed bread of different varieties of wheat.更多还原