脱脂糯小米米糠粉对面团流变学性质及馒头品质的影响

对比两种不同目数脱脂糯小米米糠粉（简称米糠粉）对面团流变学性质的影响；采用感官评价和质构分析相结合评价其对馒头品质的影响，确定其最适添加量。结果表明：两种粒度米糠粉在添加量为6%（质量分数，下同）以下时，对面团的粉质特性均有一定的改良作用。两种米糠粉的添加对面团的拉伸特性都有一定的恶化作用，但100～200 目米糠粉添加量为4%～6%和过400 目米糠粉添加量为6%～8%时，面团的拉伸特性恶化不明显。随着100～200 目米糠粉添加量的增加，馒头的白度值逐渐减小；添加量为4%～6%时馒头的硬度、弹性、咀嚼性和回复性都较好，且感官评价得分较高。过400 目米糠粉的添加对馒头的白度值影响相对较小，其添加量小于6%时馒头质构性质较好，且感官评价得分高于100～200 目米糠粉。综上所述，添加适量的米糠粉可以在一定程度上延缓馒头老化，100～200 目米糠粉的添加量应控制在4%～6%，过400 目米糠粉添加量应控制在6%～8%。

Effect of Skim Glutinous Millet Bran Powder on Rheological Properties of Wheat Dough and the Quality of Steamed Bread

In this study, the effect of skim glutinous millet bran powers with two different particle sizes (100–200 and
400 mesh) on dough rheological properties was explored, and the effect on the quality of steamed bread was evaluated by
adopting a combination of sensory evaluation and texture analysis to determine the optimum addition amount of millet bran
powder. The results showed that farinograph properties of dough were improved by adding either of the two millet bran
powders at a level of 6%; however, both millet bran powders deteriorated the extensibility, which was not significant when
100–200 mesh millet bran powder was added at a level ranging from 4% to 6% and 400 mesh millet bran powder at a level
between 6% and 8%. As more 100–200 mesh millet bran powder was added, the whiteness value of steamed bread dropped
steadily, and better hardness, flexibility, chewiness and resilience and higher sensory scores were observed when the addition
level was in the range of 4% to 6%. But 400 mesh millet bran powder had a relatively small effect on the whiteness value
of steamed bread, and better texture properties were achieved when added at a level smaller than 6% while giving a sensory
score higher than that obtained by adding 100–200 mesh millet bran powder. These results lead us to conclude that the aging
of steamed bread can be delayed by proper addition of millet bran powder with recommended levels of 4%–6% and 6%–8%
for 100–200 and 400 mesh millet bran powder, respectively.