脱皮对紫糯小麦粉特性和面包焙烤品质的影响

研究了不同脱皮时间下制得紫糯小麦粉的理化特性和面团的流变特性,以及对面包焙烤品质和贮藏过程中老化程度的影响。紫糯小麦的脱皮时间分别设定为0、1、3、5、7 min,相当于约0%、1%、3%、5%、9%的皮层被去除。结果表明,随着紫糯小麦脱皮时间的延长,小麦粉的出粉率提高,蛋白质和灰分含量及面团的粉质和拉伸特性也发生改变。脱皮5 min后制得的紫糯小麦粉以15%比例添加到普通面包粉中,面包含水量显著增加,体积和质量呈增大趋势,并且面包结构变好,面包评分显著上升。此外,添加紫糯小麦粉的面包较长时间放置后仍然松软,能有效延迟贮藏期间面包的老化,在一定程度上延长了其货架期。

Effect debranning on purple waxy wheat flour characteristics and bread baking quality

In this paper,we study the effect different debranning time on the physico-chemiscal characteristics of purple waxy wheat and rheological properties of dough,as well as bread baking quality and the degree of ageing during storage.The debranning time of purple waxy wheat was set to 0,1,3,5,7 minutes,respectively.Equivalently,about 0%,1%,3%,5%,9% of the outer layers were removed.Results showed that with the extension of debranning time,the yield of flour was improved.The protein and ash content and farinograph and extensograph properties of dough also changed.Made purple waxy wheat flour after debranning 5 minutes was added as 15% to regular bread flour so that the moisture content increased significantly;volume and weight of bread tended to increase;bread structure and score raised.In addition,bread added the purple waxy wheat after a long time was still soft,that could effectively retard the staling of bread during storage and extend its shelf life in a certain extent.