摘要
在小麦中添加不同比例的发芽小麦,研究对小麦、小麦粉品质特性及食用品质的影响。选择发芽小麦按照不同比例(1%、5%、10%、15%、20%、25%、30%)与正常小麦进行混合,研究发芽小麦不同添加比例对小麦及小麦粉品质特性产生的影响,并对不同添加比例发芽小麦粉制作的馒头和面条食用品质进行评价。结果表明:随着发芽小麦比例含量的增加,混合小麦及小麦粉品质特性指标中除降落数值逐渐减少,其他特性指标与正常小麦相比较无明显变化。对馒头和面条进行蒸煮实验评价,可以看出当发芽小麦含量不超过15%时,对其食用品质无明显影响,但当发芽小麦含量超过20%时,馒头出现粘牙,当发芽小麦含量超过15%时,面条韧性下降,食用品质受到影响,评分值均在80分以下。
The effect of germinated wheat mixture on the properties of flour,and the quality of steamed bread and noodle was studied. Different proportion of germinated wheat（ 1%,5%,10%,15%,20%,25%,30%） was mixed with ordinary wheat,and the according flour and the products were obtained.The results showed that there was no significant difference on the properties between the flour milled from the mixed wheat and that milled from ordinary wheat,except that the falling number of mixed flour decreased with the increase of the proportion of germinated wheat. Through the cooking experiment of steamed bread and noodle,there was no significant effect on the edible quality of steamed bread and noodle when the content of germinated wheat was less than 15%. Some steamed bread was stuck to the teeth when the content of germinated wheat was over 20%. The toughness of noodle decreased and the rating value of noodle was below 80 when the content of germinated wheat was more than 15%.
作者
周延杰
伍毅
李伍海
周喜满
周彩红
李阿诺
ZHOU Yan- jie;WU Yi;LI Wu- hai;ZHOU X i- man;ZHOU Cai- hong;LI A - nuo(Henan Huixian Municipal Food Bureau,Huixian City, Henan 453600;Henan University of Technology,Zhengzhou Henan 450052;Henan Huixian National Food Quality Monitoring Station,Huixian City,Henan,453600)
出处
《粮油食品科技》
2018年第3期16-21,共6页
Science and Technology of Cereals,Oils and Foods
关键词
发芽小麦
混合小麦粉
品质特性
面团品质
蒸煮品质
Germinated wheat
mixed wheat flour
quality characteristics
quality of dough
cooking quality
