河套面粉流变学特性与馒头品质的相关性研究

选用河套地区生产的14种面粉并将其制作成馒头，研究了吹泡仪、发酵流变仪所获得的面团流变学特性指标间的相互关系以及面团流变学特性指标与馒头比容、质构指标间的相互关系。结果表明，吹泡指标G值、Ie值与H_m呈显著正相关（P<0.05），P/L值与H_m呈显著负相关（P<0.05）；P值、W值对馒头的比容具有显著正向作用（P<0.05）；P/L值与馒头弹性呈显著负相关（P<0.05），与馒头的硬度呈显著正相关（P<0.05）。此外面团保持二氧化碳体积数、保留系数对馒头品质指标影响最大，其中面团中保持二氧化碳体积数对馒头弹性具有正向作用；保留系数对馒头比容具有正向作用。

Correlative Study between Rheological Properties of Hetao Flour and Quality of Steamed Bread

The fourteen kinds of flour produced in Hetao area were selected and made into steamed bread.The relationships between rheological properties of dough obtained by the alveograph and fermentation rheometer were studied.The results showed that the G and Ie of alveograph index were significantly positively correlated with the H m(P<0.05),the P/L value was significantly negatively correlated with the H m(P<0.05);and the P and W had significant positive effect on the specific volume of steamed bread(P<0.05);while P/L was significantly negatively correlated with steamed bread springiness and positively correlated with the hardness of steamed bread(P<0.05).Besides,dough retention of carbon dioxide volume and retention coefficient had the greatest effect on the quality index of steamed bread,among which maintaining carbon dioxide volume in dough had positive effect on steamed bread springiness;while retention coefficient had positive effect on steamed bread specific volume.