脱皮对不同筋力小麦粉及其馒头品质的影响

对小麦进行适度脱皮,既能去除粗纤维和表面污染物,还能较好的保留微量营养素.以高筋、中筋和低筋小麦为原料,研究4％脱皮率对不同筋力小麦粉及其馒头品质的影响.结果表明,高筋和低筋小麦脱皮后糊化参数均有所提高,而中筋小麦有所下降;脱皮后,高筋、中筋和低筋小麦粉破损淀粉质量分数分别增加了6.0％、2.6％和4.2％;高筋和低筋...

Effects of debranning on the qualities of wheat flour and steamed bread with different gluten strength

Moderate debranning of wheat grains can not only remove crude fiber and surface contaminants but also retain the micronutrients in wheat bran. The effects of 4% debranning degree of different wheat varieties with various gluten strength on the qualities of flour and steamed bread were investigated. The pasting parameters of the high and low gluten strength flours increased while those of medium gluten strength flour decreased after debranning. The damaged starch content of high, medium and low gluten strength flours increased by 6.0%, 2.6%, 4.2%, respectively. ARs content of high and low gluten strength flours decreased by 4.1% and 11.4% while medium gluten strength flour increased by 9.2% after debranning. The specific volume of the steamed breads from the three wheat varieties increased by 0.023, 0.017, 0.049 mL/g, respectively. The height/diameter ratio decreased by 0.066, 0.038, and 0.031, respectively. At the same time, the surface and internal light value of steamed bread increased, indicating that debranning improved the color of steamed bread. The comprehensive sensory scores of steamed breads increased after debranning.