| 王麒,陈永志,胡中泽,秦新光,刘刚.糯米粉添加量对复配粉的理化性质及馒头品质的影响[J].中国粮油学报,2018,33(2):1-5 |
| 糯米粉添加量对复配粉的理化性质及馒头品质的影响 |
| Effect of Waxy Rice Flour on Physicochemical Properties of Flour Blending and Steamed Bread Quality |
| 投稿时间：2017-06-29 修订日期：2017-12-25 |
| DOI： |
| 中文关键词: 配粉 理化特性 馒头品质 |
| 英文关键词:flour blending, physicochemical properties, steamed bread quality |
| 基金项目:国家自然科学基金项目（面上项目），湖北省科技计划项目 |
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| 中文摘要: |
| 糯米粉由于直链淀粉含量很低而被赋予其独特的理化性质。本文将糯米粉与小麦粉进行复配，研究不同添加量对复配粉粉质特性、糊化黏度和面团流变学的影响，同时采用质构和感官评价的方法对馒头的品质进行评价，优化得到最佳复配比例。结果表明：随着糯米粉比例的增加，复配粉的峰值黏度、最低黏度、最终黏度和衰减值显著提高，糊化温度降低，面团的稳定性降低，粉质指数减小，同时改善了馒头的质地口感。当糯米粉添加量为10%-15%时使馒头的综合品质最佳，且对馒头的质构和感官特性有较大改善。 |
| 英文摘要: |
| Waxy rice flour is endowed with its unique physical and chemical properties due to its low amylose content. In this paper, waxy rice flour is mixed with wheat flour, and explored the effect of waxy rice flour on physicochemical properties of flour blending and rheology of the steamed bread. The quality of steamed bun was evaluated by texture profile and sensory evaluation, and Optimized the optimal proportion of flour blending. The results show that with the increase of proportion of waxy rice flour, the peak viscosity, low viscosity, final viscosity attenuation value of mixed powder increased significantly. The gelatinization temperature, the stability of the dough and farinograph quality index decreased. At the same time, it improved the quality of steamed bread. When the amount of glutinous rice flour was added to 10%-15%, the comprehensive quality of the steamed bread was the best, and the texture and sensory characteristics of the steamed buns were improved greatly. |
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