小麦粉吸水速率对面团特性及馒头品质的影响

该文以不同吸水速率的小麦粉为基础,研究在相同的揉混条件下,其面团特性及馒头品质的变化。使用粉质仪将面团稠度达到最高时所用的加水量与消耗的时间的比值定义为吸水速率,测定不同吸水速率小麦粉其粉质特性、湿面筋含量、面筋指数、游离巯基与二硫键含量、面团质构特性、馒头比容与高径比、馒头的质构特性。研究结果表明,当小麦粉吸水速率从0.17 g/s增大到3.87 g/s时,面团的稳定时间及粉质质量指数显著下降。其湿面筋含量从38.81%下降到19.19%,二硫键含量从13.31μmol/g下降到9.05μmol/g。面团的质构特性在发酵0 min时呈先升高后降低趋势、在醒发45 min后整体呈下降趋势。馒头的比容从2.67 mL/g降低到2.27 mL/g、高径比从0.68降低到0.56,其硬度、胶着性、咀嚼性均成下降趋势。整体而言,吸水速率低的小麦粉其面团相对较硬且馒头较为筋道有嚼劲;吸水速率较高的小麦粉其面团硬度稍弱且馒头较为松软。

The effect of water absorption speed of wheat flour on dough characteristics and quality of steamed bread

The wheat flour quality affects the water absorption speed.In this study,based on different water absorption speed,the changes in dough characteristics and steamed bread quality under the same kneading conditions were studied.The water absorption speed was defined as the ratio between the amount of water added and the time consumed when the dough consistency reaches the maximum by a farinograph.The silty characteristics,wet gluten content,gluten index,free sulfhydryl,disulfide bond content of wheat flour,dough texture characteristics,specific volume and the height-diameter ratio and texture characteristics of steamed bread at different water absorption speeds were measured.Results showed that as the water absorption speed increased from 0.17 to 3.87 g/s,the stability time of the dough and the quality index of flour quality decreased significantly with the wet gluten content dropping from 38.81%to 19.19%,and the disulfide bond content dropping from 13.31 to 9.05μmol/g.The texture properties of the dough first increased and then decreased,and a downward trend after proofing for 45 minutes was also been observed.The specific volume of steamed bread decreased from 2.67 to 2.27 mL/g,and the height-diameter ratio decreased from 0.68 to 0.56.Moreover,the hardness,adhesiveness and chewiness of steamed bread decreased.In general,the dough made from wheat flour with low water absorption speed was hard,and the steamed bread was chewy.But the dough and steamed bread made from wheat flour with high water absorption speed were soft.