小麦粉破损淀粉含量对面团发酵性能的影响

以中、高筋小麦粉为研究对象,分析破损淀粉含量对面团流变发酵特性和馒头品质的影响。结果表明,随着破损淀粉含量增加,面团流变发酵性能、馒头比容、亮度及感官评分均先上升后降低;中、高筋小麦粉破损淀粉含量分别为25.11,25.60时,面团发酵高度、总产气量和持气率最大;制作的馒头比容、亮度大,感官评分最高,外形挺立、表面光滑、内部结构均匀细密、口感好。因此,中、高筋小麦粉破损淀粉含量分别为21.65~25.11,23.56~25.60时,馒头品质较好。

Effect of damaged starch content of wheat flour on fermentation characteristics of dough

The effect of damaged starch (DS) content on dough rheological properties of fermentation and steamed bread quality were studied by using medium gluten flour and high gluten flour as raw materials. The results showed that the rheological index of fermentation, specific volume, whiteness and sensory scores of steamed bread first increased and then decreased with the increasing DS content. When the medium gluten flour DSUc was 25.11 and high gluten flour DSUc was 25.60, the dough exhibited better fermentation property with the maximum value of Hm, gas production and holdup rate of CO₂, steamed bread had a higher specific volume, exhibited more whiteness and a higher sensory value. Meanwhile, a kind of higher quality steamed bread was obtained, which showed good-looking appearance, smooth surface, homogeneous inner structure and excellent flavor. When the DS content of medium gluten flour and high gluten flour ranged from 21.65 to 25.11 and 23.56 to 25.60, respectively, it was the optimal DS contents for making high-quality steamed bread.