青稞复配体系与馒头品质研究

探究在高筋小麦粉中以不同比例添加青稞全粉(QF)与青稞精粉(TPF)后,各复配粉的糊化特性、理化指标、面团流变特性及馒头的感官品质和质构特性.结果表明:QF与TPF添加量增加,对糊化特性产生负面影响,使得面粉更难糊化.QF复配粉的降落数值由370.5 s降至300.5 s,TPF复配粉的降落数值呈先降低后升高的趋势;Q...

Studies on the Compound System of Highland Barley and the Quality of Steamed Bread

The gelatinization characteristics,physicochemical indexes,dough rheological properties and sensory quality and texture characteristics of steamed bread were studied after adding different proportions of highland barley whole flour (QF) and highland barley peeled flour (TPF) in high gluten wheat flour.The results show that:the addition of QF and TPF had a negative effect on the gelatinization characteristics,which made the flour more difficult to gelatinize.The falling value of QF composite powder decreased from 370.5 s to 300.5 s,but the TPF composite powder decreased at first and then increased.The sedimentation value of QF and TPF composite powder were decreased by 21.94% and 20.28%,respectively.The addition of QF increased the damaged starch from 27.0% to 28.6%,but the TPF compound powder was not changed without the additive amount of 10%.With the increase of QF and TPF,the farinograph and tensile properties of highland barley dough were significantly affected.The structure of highland barley dough gradually became loose,not easy to form,hardness increased,elasticity became poor,and muscle strength became weak.Sensory score and texture characteristics of highland barley steamed bread also showed with the increase of barley powder downward trend.