薏米全粉的添加对小麦粉加工品质的影响

研究不同添加量（5%、10%、15%、20%和25%）的薏米全粉对小麦粉的粉质特性，拉伸特性、糊化特性以及对馒头的质构和感官评价的影响。结果表明：薏米全粉的添加增加了小麦粉中蛋白质、油脂和灰分的含量。与小麦粉面团相比，薏米全粉不影响小麦粉的形成时间和稳定时间，但在添加量高于15%时弱化度增加显著；添加薏米全粉的面团拉伸能量，延伸性总体上降低，最大拉伸阻力在45?min和135?min差异不显著，拉伸比增加显著。薏米粉的添加显著提高了馒头的硬度、弹性和咀嚼性，显著降低了回复性和内聚性，感官评定与质构硬度和咀嚼性结果一致。随着薏米全粉的添加，口感各个指标总体上降低，但是5%～10%的薏米全粉添加量对馒头感官评价影响不大，并且少量薏米所产生的气味更受人喜爱。结合上述因素，考虑到对面团流变特性、糊化特性和馒头品质的影响，小麦粉中添加10%的薏米全粉较为合适。

Effect of Coix Seed Flour on Processing Properties of Wheat Flour

This paper studied the effect of adding different proportions (5%, 10%, 15%, 20% and 25%) of coix seed flour on farinograph properties, extensograph properties and gelatinization properties of wheat dough and texture properties and sensory evaluation of Chinese steamed bread. The results indicated that the addition of coix seed flour increased the contents of protein, fat and ash in wheat flour. Coix seed flour did not affect dough development time (DDT) or dough stability time (DST). The degree of weakening increased significantly when the addition amount of coix seed flour was greater than 15%. The tensile energy and the extensibility of dough generally decreased with the addition of coix seed flour. No significant difference was noticed between maximum tensile resistance at 45 and 135 min and the tensile ratio increased significantly. The addition of coix seed flour increased the hardness, elasticity and chewiness of Chinese steamed bread and reduced the recovery and cohesiveness, and the sensory evaluation was consistent with the results of hardness and chewiness. Coix seed flour added at 5%–10% had little impact on the sensory evaluation of Chinese steamed bread and the light flavor of coix was loved by consumers. Taking into account dough rheological properties, gelatinization characteristics and the quality of steamed bread, the appropriate addition of coix seed flour should be 10%.