我国市场上全麦面包粉品质现状分析

为调查我国市场上全麦面包粉品质现状，分析了具有代表性的10款全麦面包粉的理化品质、流变特性、加工品质和烘焙品质。结果表明：全麦面包粉的水分含量在8.30～13.39g/100g；灰分含量在0.6～2.5 g/100g，平均值为1.5 g/100g；蛋白质含量在13.92～15.86 g/100g；湿面筋含量在30.20%～47.10%;9个样品膳食纤维含量在8.65～14.31g/100g，均值为10.25g/100g;9个样品的烷基间苯二酚含量在234.72～508.48μg/g之间；稳定时间大于7 min的样品有7个，大于5 min的样品有9个；面团最大发酵高度Hm在23.8～42.9 mm之间。添加量为60%的全麦面包都具有良好的外观和面包芯结构，口感绵软，香味浓郁，感官评分在77.8～102.0分，均能达到合格。总之，我国全麦面包粉产品数量比较少，膳食纤维含量和烷基间苯二酚含量较高，加工品质和烘焙品质良好。

Quality Analysis of Whole Wheat Bread Flour in Chinese Marke

In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results showed that the moisture content of WWBF ranged from 8.30 g/100 g to 13.39 g/100 g. The ash content of WWBF ranged from 0.6 g/100 to 2.5 g/100 g, with an average of 1.5 g/100 g. The protein contents of WWBF were between 13.92 g/100 g and 15.86 g/100 g. The content of wet gluten ranged from 30.20% to 47.10%. The average dietary fiber was 10.25 g/100 g, and the dietary fiber of 9 samples were between 8.65 g/100 g and 14.31 g/100 g. The content of alkylresorcinol of WWBF in 9 samples ranged from 234.72 μg/g to 508.48 μg/g. There were 7 samples with stabilization time longer than 7 min and 9 samples with stabilization time longer than 5 min. The maximum fermentation height Hm of dough were between 23.8 mm and 42.9 mm. The whole wheat bread with 60% WWBF had a good appearance, bread structure, soft taste and rich flavor. The sensory scores of whole-wheat bread ranged from 77.8 to 102.0. Whole wheat breads were all qualified. In short, WWBF products in China were relatively lack. The dietary fiber content and alkyl resorcinol content of WWBF were higher, and the processing quality and baking quality were good.