山农紫糯小麦粉理化性质分析及其馒头产品的开发

糯小麦粉由于直链淀粉含量很低而被赋予其独特的理化性质。本实验对山农新培育出的紫糯小麦品种制粉的理化和营养性质进行了测定,并与普通小麦粉配粉制作馒头,通过质构仪检测试验和感观评价相结合的方法对馒头品质进行了研究,从而确定了山东农业大学新培育紫糯小麦品种开发馒头产品的最佳工艺。试验结果表明:山农紫糯小麦粉的脂肪、蛋白质、灰分和蛋白质中清蛋白、醇溶蛋白、谷蛋白含量比普通面粉高,而淀粉和球蛋白含量比普通面低;其糊透明度、谷值黏度、最终黏度、糊化温度较低,但崩解值、峰值黏度、回生值高。添加15%的紫糯小麦粉可显著的改善馒头的表皮色泽,并且对馒头的弹性、黏着性、黏聚性和回复性影响最大,此时馒头的总评分达到最大值。

Physicochemical Properties of Shandong Agricultural University Purple Waxy Wheat Flour and Development of Steamed Bread Products

Waxy wheat flour has unique physical and chemical properties because of its low amylose content. The physicochemical and nutritional properties of the flour made from the purple waxy wheat newly cultivated by Shandong Agricultural University were determined and compared to common wheat flour. The quality of steamed bread products was studied using a texture analyzer and sensory evaluation, and the best procedure to produce steamed bread products using the purple waxy wheat was developed. The results showed that the purple waxy wheat flour had higher content of fat, protein, ash, gliadin, glutenin, and albumin, and lower content of starch and globulin compared with common wheat flour. Purple waxy wheat flour possessed relatively low paste transparency, trough viscosity, final viscosity, and pasting temperature, and relatively high breakdown value, peak viscosity, and setback value. Addition of 15% purple waxy wheat flour could significantly improve the color of steamed bread skin, and have the most significant impact on the elasticity, adhesion, cohesiveness, and resilience of steamed bread. At the same time, the highest total score for steamed bread was reached.