摘要
探讨以芽麦配粉为原料烘焙馕的最优配方工艺,拓宽发芽小麦的利用途径。本试验选取新冬22小麦为原材料,将其发芽磨粉。将发芽8h、16h、24h芽麦粉按照5%、10%、15%、20%、30%、40%与小麦粉混合,测定其配粉的品质指标。随着发芽时间的延长和添加比例的增大,芽麦配粉的蛋白质含量变化规律不明显,湿面筋含量、最大拉伸阻力、延伸性、吸水量、稳定时间、形成时间呈下降趋势,其弱化度呈上升趋势。结合感官评价初步建立了馕的评分标准。通过单因素实验研究了芽麦粉发芽时间、添加比例、食盐添加量对馕品尝评分的影响。采用响应面分析和模糊数学综合评价分析优化了芽麦配粉烘焙馕的配方工艺,芽麦烘焙馕较优配方工艺为:发芽时间15h,添加比例15.2%,食盐添加量2.25g。
This paper discusses the optimal formula of bakery Nang made from sprouted wheat flour,and the goal is to broaden the utilization of germinated wheat. In this experiment,Xin Dong 22 wheat was germinated and grounded. After 8,16 and 24 hour germination,it mixed with wheat flour at 5%,10%,15%,20%,30% and 40% rate. With the extension of germination time and sprouted flour proportion,the protein content did not change much,and wet gluten,maximum tensile resistance,extensibility,water absorption,stabilization time and formation time were all decreased. The weakening degree increased. Combined with sensory evaluation,the scoring standard of Nang was established. Single factor experiment was used to study the effects of germination time,the germination ratio and the salt content on the taste. The formulation and technology of Nang with sprouted flour were optimized using the comprehensive evaluation of fuzzy mathematics and response surface analysis. The optimum recipe is :germination time 15 h,sprout flour ratio 15.2%,and salt content 2.25 g.
作者
刘君丽
白羽嘉
冯作山
阿衣古丽·阿力木
舒媛洁
杨美娟
LIU Jun-li;BAI Yu-jia;FENG Zuo-shan;Ayiguli Alimu;SHU Yuan-jie;YANG Mei-juan(Xinjiang Agricultural University Academy of Food Science and Pharmacy,Urumqi 830052;Xinjiang Grain and Oil Products Supervision and Inspection Station,Urumqi 830000)
出处
《中国食品添加剂》
CAS
2020年第11期28-38,共11页
China Food Additives
基金
国家重点研发计划课题“民族特色工业化谷物制品加工关键技术与装备开发”(2018YFD0400103)。
关键词
芽麦
馕制作
感官评价
配方工艺
germinated wheat
Nang cake making
sensory evaluation
formula technology
作者简介
刘君丽(1988-),女,工程师,工程硕士,研究方向:粮食检验检测;通讯作者:白羽嘉,男,(1984-),副教授,研究方向:农产品加工方向及贮藏;通讯作者:冯作山(1963-),男,教授,博士生导师,研究方向:农产品加工方向及贮藏。
