藜麦粉对冷冻面团特性及其面包品质的影响

将藜麦和小麦粉按一定比例混合，用快速粘度分析法测定混合粉糊化特性，流变仪测定了冻藏过程中小麦-藜麦冷冻面团的流变学特性，核磁共振法测定面团中水分迁移，并测定其发酵体积变化，最后分析了冷冻面团组织状态与产品品质的关系。结果表明：藜麦粉对冷冻面团及面包的品质均有改善。藜麦粉降低了混合粉体系的糊化粘度和崩解值。冻藏后，冷冻面团的弹性模量和粘性模量增加，小麦粉冷冻面团损耗角正切值增加了4.73%，添加量为5%时冷冻面团损耗角正切值仅增加0.41%；小麦冷冻面团自由水上升了3.90%，藜麦添加后仅上升2.40%，可见藜麦粉能冷冻面团降低水分迁移程度；同时，添加藜麦粉能维持面团面筋网络结构的完整性，发酵体积由26.42 mL/h增大到29.17 mL/h。不同添加量的藜麦粉对面团及面包的品质改善程度不同，最适添加量为10%，烘烤后面包比容为3.08 mL/g，硬度为2803.48 g。本研究可为开发藜麦冷冻面团提供理论基础，在藜麦新产品开发方面具有重要的指导意义。

Effect of Quinoa on the Behavior and Bread Quality of Frozen Dough

The quinoa and wheat flour were mixed in a certain proportion. The gelatinization characteristics of the mixed powder were evaluated by rapid viscosity analysis. The rheological properties of the wheat-quinoa frozen dough during the frozen storage were determined by rheometer. The moisture, water migration and fermentation volume of the dough during were detected by nuclear magnetic resonance. The relationship between the characteristics of the frozen dough and their product quality was analyzed. The results showed that quinoa flour can improve the quality of wheat flour, dough and bread. The quinoa flour can reduce the gelatinization viscosity and disintegration value of the mixed powder system. When added 5% quinoa, after frozen storage, the elastic modulus and viscous modulus of the frozen dough increased, the loss tangent value of the frozen dough of wheat flour increased by 4.73%, and the loss tangent of the frozen dough increased by only 0.41%. The free water content of wheat frozen dough increased by 3.90% after frozen storage, but that of wheat-quinoa frozen dough only increased by 2.40%. It can be seen that the quinoa flour can reduce the degree of water migration of the dough. The addition of quinoa flour can also maintain the integrity of the dough gluten network structure, and the fermentation volume increased from 26.42 mL/h to 29.17 mL/h. Different amounts of quinoa flour have different quality improvement on dough and bread. The optimum addition amount was 10%. After baking, the specific volume of bread was 3.08 mL/g and the hardness was 2803.48 g. This study could provide a theoretical basis for the development of quinoa frozen dough and had important guiding significance in the development of new products for quinoa.