【作者】 刘胜男； 范刘敏； 张嵘； 刘秀妨； 申瑞玲； 相启森；

【Author】 Liu Shengnan;Fan Liumin;Zhang Rong;Liu Xiufang;Shen Ruiling;Xiang Qisen;College of Food and Biological Engineering,Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;

【机构】 郑州轻工业学院食品与生物工程学院； 河南省食品生产与安全协同创新中心；

【摘要】 为研究藜麦粉对面团流变学特性及馒头品质的影响,将不同比例的藜麦粉(0～30%)添加到小麦面粉中,测定混合粉的粉质特性和拉仲特性,并对馒头品质进行感官评价。结果表明:藜麦粉添加比例为0～5%时,面团形成时间和弱化度降低;添加量为10～30%时,其形成时间和弱化度明显升高。随着藜麦粉添加量的升高(0～.30%),面团稳定时间呈下降趋势,由11.72min下降到2.01 min。此外,面团的最大拉仲阻力、拉仲阻力、拉仲比值和拉仲曲线面积均有显著性变化。藜麦粉添加量为0～10%时,馒头比容和径高比显著升高,15～30%时显著降低。感官评价结果显示,藜麦粉配粉比为5%～20%时,配粉后馒头的比容、结构及弹韧性相比全麦粉馒头得到了明显改善,当藜麦粉添加量为10%时,感官综合评价最高。更多还原

【Abstract】 Wheat flour was substituted with quinoa flour(0 ～ 30%) at different proportions,and the effect of the substitution on farinograph and extensograph properties of dough and quality of steamed bread were investigated.Results showed that:when the content of quinoa flour was 0 ～5%,the development time and softening degree was observed;when the content of quinoa flour reached 10 ～ 30%,the development time and softening degree was increased significantly.With the increased of quinoa flour(0 ～30%),the water the stability time decreased from 11.72 min to 2.01 min.In addition,the maximum tensile resistance,tensile resistance,extensile rate and extensible area all had significant changes.When the content of quinoa flour reached 0 ～ 10%,both of steamed bread specific volume and diameter ratio increased significantly,when the content of quinoa flour reached 15 ～30%,they decreased significantly.These sensory evaluation results showed that specific volume,structure and springiness were improved greatly when quinoa flour reached 5 ～20%.when quinoa flour addition was 10%,the sensory evaluation was highest.更多还原