摘要
研究藜麦粉对小麦面团及面包质构特性的影响,为开发藜麦焙烤食品提供理论依据。在对藜麦粉中蛋白组分含量系统研究的基础上,利用质构仪的TPA模式测定添加藜麦粉对小麦面团硬度、弹性和黏性的影响,藜麦粉对面包硬度和弹性的影响。结果表明,随着藜麦粉添加量的增加,面团的硬度呈先减小后增加的趋势,添加量为15%时硬度最小;弹性呈先增大后减小的趋势,在藜麦粉添加量15%时达到最大值,黏性呈逐渐增大的趋势。随着藜麦粉添加量的增加,面包的硬度逐渐增大,弹性逐渐减小,感官评分先增大后减小,在15%时达到最大值。因此,藜麦粉的添加改变了小麦面团和面包的质构特性,且面团的质构特性与面包质构特性、面包感官品质间具有一定相关性。
In order to provide the theory basis for development of quinoa baking food, the objective of this study is to investigate the effect of quinoa flour on the texture characteristics of wheat dough and bread. On the basis of pro- tein components in quinoa flour, the effects of quinoa flour on hardness, springiness and adhesiveness of wheat dough, and effects of quinoa flour on hardness and springiness of bread were studied using Texture Analyser TPA mode. The results showed that the hardness of wheat dough decreased first then increased, the minimum value was 15% ; the springiness of wheat dough increased first then decreased, the highest was 15% ; the adhesiveness in- creased gradually. The hardness of wheat bread was showed downward trend by increasing quinoa proportion. Howev- er, the springiness was at the contrary. The sensory value of wheat bread increased first then decreased as the quinoa flour added. When the addition of quinoa flour was 15% , the bread has the best quality. Therefore, addition of qui- noa flour can alter the textural properties of ^-heat dough and bread; the texture of dough and the sensory and texture of bread had a certain correlation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第10期197-202,共6页
Food and Fermentation Industries
基金
内蒙古草原英才工程项目(CYYC6025)
2017内蒙古自治区科技创新引导奖励基金项目
关键词
藜麦粉
小麦面团
面包
质构特性
quinoa flour
wheat dough
bread
texture characteristics
