不同品种小麦粉的理化性质与北方馒头品质关系的研究

以32种不同蛋白质和湿面筋含量的小麦品种为材料,采用一次发酵法制作北方馒头,测定馒头的质构特性和感官品质,探讨小麦粉理化性质与馒头品质的关系.结果表明,32种小麦粉的蛋白质质量分数为10.70％～16.19％,湿面筋质量分数为27.31％～35.79％.蛋白质含量与馒头感官评定的比容呈极显著正相关(P＜0.01),而与...

Study on the relationship between the physicochemical properties of wheat flour from different cultivars and the quality of North Chinese steamed bread

32 wheat samples with different protein and wet gluten contents were used as materials to make North Chinese steamed bread by single-fermentation method. The sensory qualities and texture properties were determined to evaluate the correlation between the physicochemical properties and the quality of steamed bread. The results showed that the protein contents of 32 wheat flour were 10.70% - 16.19 %, and the wet gluten contents were 27.31% - 35.79 %. The protein content was significantly positively correlated with the specific volume of the sensory evaluation, while it was significantly negatively correlated with the structure, shape, elasticity, toughness, viscosity and total score of steamed bread (P < 0.01). The wet gluten content was significantly positively correlated with the specific volume of steamed bread (P < 0.05), and significantly negatively correlated with the viscosity (P < 0.05). High protein content was beneficial to increase the specific volume and decrease the hardness of steamed bread, but was not conducive to the formation of good appearance, structure and elastic toughness of steamed bread. The increase of wet gluten content could increase the specific volume of steamed bread, but was not conducive to the formation of viscosity. The quality of steamed bread could be better reflected by the combination of the sensory evaluation indexes (e.g., specific volume, organizational structure, appearance shape, and viscosity) and the texture tester test indexes (e.g., hardness, adhesion, elasticity, cohesion, and resilience). The results can be used as reference for the production of Chinese steamed bread.