不同全麦粉替代率对冷冻馒头品质的影响研究

目的 探讨不同全麦粉替代率对冷冻馒头品质影响的变化规律.方法 采用不同比例全麦粉(0、10％、20％、30％、40％、50％、60％、70％、80％、90％、100％)替代小麦粉,测定了混合粉的湿面筋含量和流变学特性,对比新鲜馒头,评价全麦粉替代率对冷冻馒头外观、质构和感官品质的影响.结果 随全麦粉替代率增加,面团湿面...

Effects of different whole wheat flour substitution rates on the qualities of frozen steamed bread

Objective The effects of different substitution rates of whole wheat flour on the quality of frozen steamed bread were discussed. Methods Different proportions of whole wheat flour (0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%) were used to replace wheat flour. The wet gluten content and rheological characteristics of dough were measured. Compared with fresh steamed bread, the effects of whole wheat flour substitution rate on the appearance, texture and sensory quality of frozen steamed bread were evaluated. Results With the increase of whole wheat flour substitution rate, the wet gluten content of dough decreased, the water absorption increased, the formation time increased, the stability time decreased, and the dough stability decreased. With the increase of whole wheat flour addition, the brightness of steamed bread core and steamed bread skin decreased, the specific volume decreased, the hardness and chewiness increased, while springiness and cohesion decreased, and the overall sensory evaluation score decreased. Compared with fresh steamed bread, after re-steaming frozen steamed bread, the whiteness decreased, the specific volume decreased, the height diameter ratio increased, the hardness and chewiness increased, and the sensory evaluation score decreased. Conclusion The quality of frozen steamed bread with whole wheat flour substitution rate of 20% or less can reach the quality of fresh wheat steamed bread. If the substitution rate of whole wheat flour is further improved and the quality of frozen steamed bread decreases significantly (P<0.05) after re-steaming, it is necessary to further carry out quality improvement research.