两种杂粮对面粉品质特性影响的研究

doi:10.6048/j.issn.1001-4330.2017.11.015

新疆农业科学 ›› 2017, Vol. 54 ›› Issue (11): 2075-2085.DOI: 10.6048/j.issn.1001-4330.2017.11.015

两种杂粮对面粉品质特性影响的研究

毛红艳, 徐鑫, 于明

新疆农业科学院粮食作物研究所,乌鲁木齐 830091

收稿日期:2017-09-16 出版日期:2017-11-20 发布日期:2017-12-06
通信作者: 于明(1973-),男,内蒙古人,副研究员,硕士,研究方向为农产品加工,(E-mail)2435742497@ qq.com
作者简介:毛红艳(1988-),女,助理研究员,硕士,研究方向为农产品加工,(E-mail)maohongyan1226@ 126.com
基金资助:
现代农业产业技术体系建设专项资金资助(CARS-08-D1);新疆粮油精深加工技术创新平台建设(ZLXM38JG);自治区公益性科研院所基本业务费专项“全麦粉及营养配方面粉生产技术研究”(KY2017074)

Influences of Two Kinds of Coarse Cereals on Flour Quality Characteristics

MAO Hong-yan, XU Xin, YU Ming

Research Institute of Grain Crops, Xingjiang Academy of Agricultural Sciences,Urumqi 830091, China

Received:2017-09-16 Online:2017-11-20 Published:2017-12-06
Correspondence author: YU Ming (1973-), male, native place: Inner Mongolia, associate professor, research field: Agrotechny. (E-mail) 2435742497@qq.com
Supported by:
The earmarked fund for China Agriculture Research System CARS-08-D1;Xinjiang grain and oil deep processing technology innovation platform construction(ZLXM38JG);The Basic Research Funds of the Xinjiang Uyghur Autonomous Region Public Welfare Research Institute "Whole wheat flour and flour nutrition formula production technology research"(KY2017074)

摘要/Abstract

摘要： 【目的】以小麦粉和杂粮面粉(鹰嘴豆、小米)为主要原料,研究鹰嘴豆粉、小米粉对面粉品质特性的影响。【方法】分析不同添加比例混合杂粮粉的面团流变学特性、糊化性能和降落数值,对杂粮粉制成的馒头进行品质评价。【结果】在小麦粉添加质量分数5%、10%、15%和20%的杂粮粉,随着杂粮添加比例的增加,混合面粉的面团流变学特性、糊化性能、降落数值以及面筋含量总体呈下降趋势。添加杂粮粉会使馒头的结构、比容等逐渐下降,但色泽、口感和气味增强,使馒头有杂粮独特的香味和口感。在小麦粉中添加15%的杂粮粉对面团品质特性和馒头的综合影响较小。【结论】小麦粉添加15%的杂粮粉时,馒头的综合评价最好。在利用鹰嘴豆粉、小米粉配粉时应结合最终加工产品的质量需要,选择适宜的配比。

关键词: 鹰嘴豆粉; 小米粉; 流变学特性; 糊化性能; 品质特性

Abstract: 【Objective】 This project aims to study the influences of wheat flour and millet flour on flour quality by using different proportion of wheat flour and coarse flour (chickpeas, millet) as main raw materials.【Method】The rheological properties, gelatinization properties and the drop value of the dough of different mixed proportions of mixed cereals were analyzed and the quality evaluation of the steamed bread made of the coarse flour was evaluated.【Result】Results showed that the wheat flour mixed with grain flour of 5%,10%,15% and 20% , the mix powder of each index is on the decline, and with the increase of adding amount of the rheological properties of dough and pasting properties, falling number and wet gluten content were decreased, the quality characteristics of flour were changed by addition of grains . By adding grain flour although can make the structure of the steamed bread, specific volume declined slightly, the color, taste and smell, make the steamed bread which has contained unique aroma and taste.The results indicated that adding 15% of the grain powderin the wheat flour, the effect on the dough quality characteristics and steamed bread was not obvious.【Conclusion】The best comprehensive evaluation of steamed bread is when wheat flour is added with 15% cereal powder and the suitable ration of chickpea and millet flour should be chosen in combination with the quality of the final processed products.

Key words: chickpea flour; millet flour; rheological properties; pasting properties; flour quality characteristics

中图分类号:

TS 210
S37

毛红艳, 徐鑫, 于明. 两种杂粮对面粉品质特性影响的研究[J]. 新疆农业科学, 2017, 54(11): 2075-2085.

MAO Hong-yan, XU Xin, YU Ming. Influences of Two Kinds of Coarse Cereals on Flour Quality Characteristics[J]. Xinjiang Agricultural Sciences, 2017, 54(11): 2075-2085.

参考文献 29

[1]	王恕,王显伦.小麦粉大豆粉搭配研究[J].郑州粮食学院学报,1994,(3):59-63.WANG Shu, WANG Xian-lun. (1994). Research on soybean meal added in wheat wheat flour [J]. Journal of Zhengzhou Grain College, (3):59-63.(in Chinese)
[2]	周惠明,孔祥珍.小麦粉的营养强化与食用安全[C]//. 中国粮油学会第二届学术年会,2002:230-236.ZHOU Hui-ming, KONG Xiang-zhen. (2002). Nutrition enhancement and food safety of wheat flour [C]//. The second annual academic conference of China grain and oil society: 230-236. (in Chinese)
[3]	吴朝霞,丁霞.杂粮的营养价值及杂粮保健食品的开发和应用[J].杂粮作物,2001,21(5):48-50. WU Zhao-xia, DING Xia. Nutrients and Health Function of Cereal and Its Application[J]. Rain Fed Crops,2001,21(5):48-50. (in Chinese)
[4]	孟婷婷,周柏玲,石磊,等.杂粮粉与小麦粉粘度特性比较研究[J].粮油食品科技,2012,20(5):19-20.MENG Ting-ting, ZHOU Bai-ling, SHI Lei, et al. (2012). Comparison of viscosity of the grains flour and wheat flour [J]. Science and Technology of Cereals, Oils and Foods, 20(5):19-20.(in Chinese)
[5]	柴松敏,杨业.杂粮-小麦混合粉流变学特性及杂粮馒头品质与体外消化速度研究[J]. 粮油食品科技,2016,24(4):23-24.CHAI Song-ming, YANG Ye. (2016). Research on rheological properties of coarse cereals-wheat mixed flour and quality and invitro digest of the steamed bread [J]. Science and Technology of Cereals, Oils and Foods, 24(4):23-24.(in Chinese)
[6]	苗影志.高纤维蛋糕的加工工艺[J].食品工业,1995, (3):48-49. MIAO Ying-zhi. (1995). Study on processing craft of High-fiber cake [J]. The Food Industry, (3):48-49.(in Chinese)
[7]	田兰兰,高贵珍,袁维风,等.三种杂粮对高筋粉面包品质的影响[J].河北省科学院学报,2015,32(3):74-78.TIAN Lan‐lan,GAO Gui‐zhen, YUAN Wei‐feng,et al. (2015). The effect of three different cereals flour on the quality of fine powder bread [J]. Journal of the Hebei Academy of Sciences, 32(3):74-78.(in Chinese)
[8]	赵堂彦,孟茜,瞿恒贤,等.鹰嘴豆营养功能特性及其应用[J].粮油食品科技,2014,22(4):38-39.ZHAO Tang-yan, MENG Qian, QU Heng-xian, et al. (2014). The nutritional function of chickpea and its application [J]. Science and Technology of Cereals, Oils and Foods, 22(4):38-39.(in Chinese)
[9]	张涛,江波,王璋江.鹰嘴豆营养价值及其应用[J].粮食与油脂,2004,(7):18-20.ZHANG Tao, JIANG bo, WANG Zhang-jiang. (2004). Nutrition and Application of Chickpea [J]. Cereals and Oils, (7):18-20. (in Chinese)
[10]	冯婷.鹰嘴豆营养保健价值及其应用[J].中国食物与营养,2011,17(1):67-69.FENG Ting. (2011). Nutrients and Health Function of Chickpea and Its Application [J]. Food and Nutrition in China, 17(1):67-69. (in Chinese)
[11]	张金波,苗昊翠,王威,等. 鹰嘴豆的应用价值及其研究与利用[J].作物杂志,2011,(1):10-12.ZHANG Jin-bo, MIAO Hao-cui, WANG Wei, et al. (2011). Research and Utilization of Chickpea [J]. Crops, (1):10-12. (in Chinese)
[12]	宋莲军,赵秋艳,耿瑞玲,等.小米馒头配方的优化研究[J].湖南农业科学,2011,(7):95-97.SONG Lian-jun, ZHAO Qiu-yan, GENG Rui-ling, et al. (2011). Research on Improvement of Formula for Millet Steamed Bun [J]. Hunan Agricultural Sciences, (7) :95-97. (in Chinese)
[13]	赵旭,马兰,张家成,鲍欢,等.陈凤莲.小米营养面包的研制[J].食品研究与开发,2015,36(21):90-91.ZHAO Xu, MA Lan, ZHANG Jia-cheng, et al. (2015). Research on the Preparation of Nutritional Millet Breads [J]. Food Research And Development, 36(21):90-91. (in Chinese)
[14]	于伟,李良玉,宋大巍,等.速冻小米饼的关键生产工艺研究,粮食饲料与工业[J].2016,12(7):23-25.YU Wei,LI Liang-yu,SONG Da-wei,et al. (2016). Key production technology of frozen millet cake [J]. cereal and Feed Industry, 12(7):23-25.(in Chinese)
[15]	王伟,苏东民,陈志成.彩色小麦粉复配技术对馒头品质的影响[J].粮食与油脂,2016,29(10):47-50.WANG Wei, SU Dong-min, CHEN Zhi-cheng. (2016). The effect of color wheat compound technology on steamed bread quality [J]. Cereals and Oils, 29(10):47-50. (in Chinese)
[16]	庞慧敏,陈芸,赵思明,等.绿豆-小麦混合粉的流变学和热力学特性研究[J].中国粮油学报,2015,30(9):36-38.PANG Hui-min, Chen-yun, ZHAO Si-ming, et al. (2015). Investigations on the rheological properties and thermal properties of wheat-mung bean blend [J]. Journal of the Chinese Cereals and Oils Association, 30(9):36-38.(in Chinese)
[17]	李佳佳,田建珍,刘强,等.杂粮配粉对小麦粉品质的影响[J].包装与食品机械,2012,30(1):14-17.LI Jia-jia, TIAN Jian-zhen, LIU Qiang, et al. (2012). Effects of Respective Additions of Minor Cereal Flours on Flour Properties[J]. Packaging and Food Machinery, 30(1):14-17.(in Chinese)
[18]	董颖超,秦玉昌,李军国,等.小米粉RVA糊化特性的研究[J].食品研究与开发,2007,28(7):51-52.DONG Ying-chao, QIN Yu-chang, LI Jun-guo, et al. (2007). Studies on RVA performance of millet starch [J]. Food Research And Development, 28(7):51-52.(in Chinese)
[19]	李全国,薛文通. 我国居民膳食营养不平衡原因分析及对策[J].中国食物与营养, 2005,(10):7-8.LI Quan-guo, XUE Wen-tong. (2005). The Reason Analysis and Countermeasures of Residents' Imbalanced Diet Nutrition in China [J]. Food and Nutrition in China, (10): 7-8.(in Chinese)
[20]	张剑,肖志刚, 李梦琴,等.大豆粉对馒头品质影响的研究[J].粮食与饲料工业,2007,(10):7-12.ZHANG Jian, XIAO Zhi-gang, LI Meng-qin, et al. (2007). The Influences of Different Soybean Flours on Steamed Bread Quality [J]. Cereal & Feed Industry, (10):7-12.(in Chinese)
[21]	何桂香,刘金宝.鹰嘴豆异黄酮提取物对高脂血症小鼠的降脂作用[J].中国临床康复,2005,9(7):80.HE Gui-xiang, LIU Jing-bao. (2005). Effect of extract of Cicer arietium L. isoflavones in decreasing blood lipid of mice with hyperlipidemia [J]. Chinese Journal of Clinical Rehabilitation, 9(7):80.(in Chinese)
[22]	侯水薇,王志勇,王厚冰,等.鹰嘴豆对小鼠血糖及血脂的影响[J].新疆师范大学学报(自然科学版),2005,24(2):61-63.HOU Shui-wei, WANG Zhi-yong, WANG Hou-bing, et al. (2005). The Effect of Chickpea on Rats' Blood Glucose and Blood Fat [J]. Journal of Xinjiang Normal University (Natural Sciences Edition) , 24(2):61-63.(in Chinese)
[23]	肖克来提, 木尼拉.维药鹰嘴豆的国内外应用简介[J].中国民族医药杂志,2003,11(3):20.Shoklet, Munila. (2003). Introduction Uighur medicine of chickpea [J]. Journal of Medicine and Pharmacy of Chinese Minorities, 11(3):20.(in Chinese)
[24]	马螈,周磊,包磊.鹰嘴豆的成分分析[J].四川食品与发酵,2008,44(6):57-59.MA Ya, ZHOU Lei, BAO Lei. (2008). Component Analysis of Chickpea [J]. Sichuan Food and Fermentation,44(6):57-59.(in Chinese)
[25]	郭二虎,郭鸿亮,王军,等.小米"香酥脆"曲奇饼干的研制.[J].食品科技,2000,(3):19-20.GUO Er-hu, GUO Hong-liang, WANG Jun, et al. (2000). The development of millet of fragrant crisp cookies [J]. Food science and technology, (3):19-20.(in Chinese)
[26]	穆培源,桑,伟,庄丽,等.新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系[J]. 麦类作物学报,2009,29(6):1 094-1 099.MU Pei-yuan, SANG Wei, ZHUANG Li, et al. (2009). Relationships between Quality Trait sand Processing Quality of Pan Bread, Steamed Bread and Noodle in Xinjiang Winter Wheat [J]. Journal of Triticeae Crops, 29(6):1,094-1,099.(in Chinese)
[27]	Chung, O. K., Ohm, J. B., Caley, M. S., & Seabourn, B. W. (2001). Prediction of baking characteristics of hard winter wheat flours using computer-analyzed mixograph parameters. Cereal Chemistry, 78(4):493-497.
[28]	余永旗,李召锋,石培春,等. 新疆自育春小麦品种面团流变学特性及淀粉糊化特性的研究[J].新疆农业科学,2011,48(10):795 -801.YU Yong-qi, LI Zhao-feng, SHI Pei-chun, et al. (2011). Studies on evolution of Starch pasting properties and Rheological characteristics of Dough of Spring Wheat in Xinjiang [J]. Xinjiang Agricultural Sciences, 48(10):795-801.(in Chinese)
[29]	杜文娟,吕静,申瑞玲,等.小米粉对面团流变学特性的影响[J].粮食与油脂,2016,29(4): 33-36.DU Wen-juan, LV Jing, SHEN Rui-ling, et al. (2016). Effects of millet flour on the rheological properties of dough [J]. Cereals and Oils, 29(4): 33-36.(in Chinese)

两种杂粮对面粉品质特性影响的研究

Influences of Two Kinds of Coarse Cereals on Flour Quality Characteristics

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

参考文献 29

相关文章 10

编辑推荐

Metrics

[1]	时佳, 王重, 李剑峰, 高新, 张宏芝, 王立红, 王春生, 张跃强, 樊哲儒, 陈勋基. 新疆春小麦新品种(系)高分子量麦谷蛋白优质亚基分析[J]. 新疆农业科学, 2022, 59(6): 1330-1337.
[2]	毛红艳, 于明, 祖力皮牙·买买提. 小麦胚芽粉对面团流变学特性及馕品质的影响[J]. 新疆农业科学, 2021, 58(12): 2191-2199.
[3]	闫淼, 胡国智, 熊韬, 冯炯鑫. 新疆不同品种哈密瓜品质特性分析[J]. 新疆农业科学, 2021, 58(10): 1802-1808.
[4]	曹俊梅, 哈力旦·依克热木, 刘娜, 刘联正, 周安定, 吴新元, 聂石辉, 张新忠, 芦静, 布热力汉·托合提. 新疆主栽冬小麦品质特性与普通馕感官评价的关系[J]. 新疆农业科学, 2020, 57(5): 840-851.
[5]	方辉, 范贵强, 高永红, 周安定, 吴新元, 张永强, 芦静, 黄天荣. 遮阴对不同冬小麦品种籽粒灌浆及品质特性的影响[J]. 新疆农业科学, 2018, 55(9): 1593-1600.
[6]	师帅;巴吐尔·阿不力克木;高维明;周卫东;王文琦. 不同年龄新疆柯尔克孜羊宰后骨骼肌肉品质测试分析[J]. , 2017, 54(7): 1356-1363.
[7]	巴吐尔·阿不力克木;帕提姑·阿布都克热;肉孜阿吉;决肯·阿尼瓦什. 巴什拜羊肉不同部位的品质特性分析[J]. , 2012, 49(9): 1734-1741.
[8]	张鑫梅;芦静;周安定;曹俊梅;黄天荣;高永红;张新忠;吴新元. 不同生态环境下对新疆冬小麦品种面团流变学特性的影响[J]. , 2012, 49(3): 414-420.
[9]	张利;田笑明;曹连莆;穆培源;韩新年;邹波;桑伟. 冬小麦主要品质性状配合力和杂种优势研究[J]. , 2005, 42(2): 65-69.
[10]	吴新元;芦静;姚翠琴;张新中. 新疆主要种植小麦品种品质状况[J]. , 2001, 38(3): 154-156.