电子束辐照对小麦粉加工特性及馒头食用品质影响的研究

研究了不同剂量电子束辐照对小麦粉理化性质及加工品质的影响,并将其制成馒头,运用物性测试仪和感官评定方法分析了馒头的食用品质。结果显示:随着辐照剂量增加,小麦粉的降落数值及黏度特性显著下降,当辐照剂量达到5 kGy时,降落数值下降了56.2%,峰值黏度下降至42.7%,回生值下降至35.2%,而吸水量略有提高;面团的最大拉伸阻力逐渐降低,降幅随着辐照剂量的增大而增大,延伸度却逐渐增加,拉伸曲线面积则先增后减;物性测试仪测定结果表明,剂量在1.75 kGy以下时,辐照对馒头的黏附性影响较小,但达到2.75 kGy以上时,馒头的黏附性迅速增大,达到对照样品3倍以上;感官评定结果表明,当小麦所受辐照剂量达到5 kGy时,由其所制作的馒头感官评分低于60分,表明已不宜食用。

Effects of electron beam irradiation on processing characteristics of wheat flour and edible quality of steamed bread

The effects of electron beam irradiation with various doses on physicochemical properties and processing characteristics of wheat flour were studied.Besides,the edible quality of steamed bread made of it was analyzed by Texture Profile Analysis and Sensory Evaluation.The results demonstrated that the falling number and viscosity were decreased dramatically with the increase of irradiation doses.When it increased to 5 kGy,the falling number reduced by 56.2%,the maximum viscosity and setback reduced to 42.7% ...