食盐对面团流变学特性及馒头品质的影响

食盐对面团流变学特性有很大影响。应用布拉班德粉质仪对三种不同筋力梯度的中筋面粉测定表明，随着食盐添加比例的增加，三种面粉的吸水率明显的降低，形成时间和公差指数变化不大，而稳定时间和断裂时间均明显延长。面粉中加入一定比例的食盐后制作的馒头，能明显的改善馒头的色泽、结构和粘牙性，而馒头的比容将会减小，馒头总评分显著的提高，且食盐比例在0.75％～1．0％之间时，馒头的品质最好。

EFFECTS OF SALT ON THE RHEOLOGIC PECULIARITIES AND PROPERTIES OF STEAMED BUN

Salt has great influence upon the rheologic peculiarities of dough. Three different gluten flour have been determination by Brabender farinograph. The result indicate that with the increase in the proportion of salt, the water absorption of three flour was reduced, development time and tolerance index have little changes, while stability time and time to breakdown have significantly prolonged. The steam buns which produced by the flour added a certain proportion of salt have significantly improve on the color, structure and stain teeth, and the Specific volume of steam buns will be reduced significantly, but the total score of buns improved. When the salt proportion between 0.75 %-1.0 %, the steam bun has the best quality.