不同碾磨方式小米糠对小麦面团特性及馒头品质的影响

利用多功能粉碎机、流化床式气流粉碎机与行星式球磨机对小米糠进行物理改性，以探究不同碾磨方式、不同添加量的小米糠对小麦面团特性及馒头品质的影响。结果表明，随小米糠粒径减小，持水力、水膨胀力、持油力均提高，其中气流碾磨的效果最明显，分别提高44.29%、41.67%、39.45 %。馒头硬度、胶黏性、咀嚼性随添加量和粒径增大而增加，比容随添加量和粒径增大而减小，色差L*值随添加量的增加而下降，随粒度减小而上升。当普通碾磨米糠添加量不高于5%，气流与球磨碾磨小米糠添加量不高于10%时，综合感官评分最高。

Effects of different milling methods of millet bran on characteristics of wheat dough and quality of steamed bread

Millet bran was physically modified by multi-functional mill, fluidized bed airflow mill and planetary ball mill to explore the effects of different milling methods and different amount of millet bran on the characteristics of wheat dough and the quality of steamed bread. The results shown that the water holding capacity, water swelling capacity and oil holding capacity of millet bran increased with the decrease of grain size. The effect of airflow milling was the most obvious, which increased by 44.29%, 56.7% and 39.4% respectively. The hardness, viscosity and chewiness of steamed bread increased with the increase of additive amount and particle size. The specific volume decreased with the increase of addition amount and particle size. The color difference L* value decreased with the increase of additive amount and increased with the decrease of particle size. The comprehensive sensory score was the highest when the addition of ordinary milled millet bran was no more than 5% and the addition of airstream and ball milled milling bran was no more than 10%.