青稞小麦混合粉面团特性及青稞馒头加工工艺研究

研究青稞粉对面团粉质特性及馒头品质的影响,通过单因素试验和正交试验探究最佳加工工艺。根据正交试验结果,最佳加工工艺为:青稞粉添加量10%、酵母添加量1.00%、醒发时间40 min;青稞粉添加量为10%时,粉质指标为吸水率62.3%,形成时间4.2 min,稳定时间5.9 min,弱化度43 BU,感官评分85.35,此加工工艺下制作的馒头弹性好、咀嚼性好、具有青稞香味,所以添加10%的青稞粉可以改善青稞馒头的风味,也能改善馒头的品质及营养成分含量。

Dough Characteristics of Highland Barley Composite Flour and Optimization of Highland Barley Steamed Bread Processing

Through studying the influence of highland barley flour on the quality of dough and steamed bread,the best processing technology was explored through single factor experiment and orthogonal experiment.According to the results of the orthogonal test,the best processing technology was:adding 10%of highland barley powder,adding 1.00%of yeast,and proofing time 40 min;when the adding amount of highland barley powder was 10%,the water absorption rate was 62.3%,and the formation time was 4.2 min,stabilization time was 5.9 min,weakening degree was 43 BU,sensory score was 85.35 points,the steamed bread made under this processing technology had good elasticity,good chewiness,and highland barley flavor.So adding 10%highland barley flour could improve the quality of wheat steamed bread flavor,and improve the quality and nutritional content of steamed bread.