摘要
通过对不同筛粉目数的荞麦粉色泽以及馒头感官的测定,确定最佳筛粉目数,并且将荞麦粉以不同比例添加到小麦粉中,研究其对面团流变学特性以及对馒头品质的影响。结果表明,100目的荞麦粉可以有效地保留荞麦小麦馒头中混合粉原有的色泽特征,在小麦粉中添加不同量的荞麦粉会影响面团的粉质特性和延展性,且荞麦粉的添加量不宜超过40%;通过对荞麦小麦馒头的感官评价和质构得出,荞麦粉的添加量为20%时馒头的色泽、外形、感官、质地最好。
The color and lustre of grains and the sensory quality for different size of the grains powder particles of steamed bread were measured and the best choice was identified. The effect of buckwheat flour on paste rheological characteristic and steamed bread quality were studied by adding buckwheat flour to wheat flour. The results showed that the buckwheat flour powder,which was through 100 mesh sieve,effectively kept the original characteristics of color and lustre of grains. Adding different amount of buckwheat flour in wheat flour would influence the dough characteristics and the quality of ductility and the biggest addition amount of buckwheatflour was not more than 40%. The sensory and texture evaluation of steamed bread showed that the optimum adding amount of buckwheat flour was 20%.
出处
《粮食与油脂》
北大核心
2016年第4期52-55,共4页
Cereals & Oils
基金
天津市科技计划项目(2014GB2A100517)
关键词
荞麦粉
馒头
面团特性
品质
buckwheat flour
steamed bread
paste characteristics
quality
作者简介
胡云峰（1966-），女，研究员，研究方向：农产品储藏与加工技术。
