新疆农业科学 ›› 2021, Vol. 58 ›› Issue (12): 2191-2199.DOI: 10.6048/j.issn.1001-4330.2021.12.005

• 作物遗传育种·分子遗传学·耕作栽培·贮藏保鲜加工 • 上一篇    下一篇

小麦胚芽粉对面团流变学特性及馕品质的影响

毛红艳(), 于明(), 祖力皮牙·买买提   

  1. 新疆农业科学院粮食作物研究所,乌鲁木齐 830091
  • 收稿日期:2020-10-22 出版日期:2021-12-20 发布日期:2021-12-31
  • 通讯作者: 于明
  • 作者简介:毛红艳(1988-),女,山东梁山人,助理研究员,硕士研究生,研究方向为农产品加工,(E-mail) maohongyan1226@126.com
  • 基金资助:
    新疆维吾尔自治区区域协同创新专项(2020E01036);新疆维吾尔自治区科技支疆项目(2021E02009);新疆维吾尔自治区自然科学基金(2021D01B63);新疆农业科学院自主培育项目(nkyzzkj-005)

Studies on the Dough Rheological Properties and Naan Quality of Wheat Germ-wheat Mixed Flour

MAO Hongyan(), YU Ming(), Zulipya Maimaiti   

  1. Research Institute of Grain Crops, Xingjiang Academy of Agricultural Sciences, Urumqi 830091, China
  • Received:2020-10-22 Online:2021-12-20 Published:2021-12-31
  • Contact: YU Ming
  • Supported by:
    Regional collaborative innovation project of Xinjiang Uygur Autonomous Region(2020E01036);Science and Technology Assistance Project of Xinjiang Uygur Autonomous Region(2021E02009);Natural Science Foundation of Xinjiang Uygur Autonomous Region(2021D01B63);Independent cultivation project of Xinjiang Academy of Agricultural Sciences(nkyzzkj-005)

摘要: 目的 研究小麦胚芽对面团流变学特性及对馕品质特性的影响。方法 选择市售特一粉,测定面粉主要性能指标,分析小麦胚芽添加量对面粉白度、灰分、蛋白质、湿面筋、粉质、拉伸、糊化特性以及馕品质的影响,评价感官品质。结果 随着小麦胚芽粉添加量的递增,面团的湿面筋含量、粉质特性、拉伸特性和糊化特性呈减弱趋势;蛋白质呈递增趋势。小麦胚芽的添加比例从0%增加到10%,蛋白质、吸水率、拉伸阻力呈递增趋势,变化范围分别为9.3~11.42 g/100g、57.2%~64.6%,718.5~485.0BU;湿面筋、面团形成时间、稳定时间、拉伸阻力、延伸度、拉伸曲线呈递减趋势,变化范围分别为34.8%~30.6%、5.2~2.5 min、15.0~8.5 min,635.0~320.0 BU,181.0~106.0 mm,116.8~101.7cm 2。添加小麦胚芽粉会使馕的外表形态、内部结构和咀嚼性等逐渐降低,但其风味、色泽、硬度和酥脆度增加,使馕有麦胚独特的香味和口感,在添加量6%时,馕的评分最高。 结论 在小麦粉中添加 6%~8% 的小麦胚芽粉对面团品质特性和馕的综合影响较小,制作的馕评分值较高,可以改善馕的风味和馕的品质,提高馕的营养成分含量。

关键词: 小麦胚芽粉, 小麦粉, 流变学特性,

Abstract:

【Objective】 This project aims to investigate the effect of the wheat germ on dough rheological properties and Naan quality. 【Methods】 With the increase of wheat germ powder, the wet gluten content, flour properties, tensile properties and gelatinization properties of dough decreased; Protein showed an increasing trend. The addition proportion of wheat germ increased from 0% to 10%, and the protein, water absorption and tensile resistance showed an increasing trend, ranging from 9.3-11.42 g/100g, 57.2% - 64.6% and 718.5-485.0BU, respectively; Wet gluten, development time, stabilization time, resistance, extension and tensile curve showed a decreasing trend, with the variation ranges of 34.8%-30.6%, 5.2-2.5 min, 15.0-8.5 min, 635.0-320.0BU, 181.0-106.0 mm and 116.8-101.7 cm 2 respectively. The addition of wheat germ powder will gradually reduce the appearance, internal structure and chewiness of Naan, but its flavor, color, hardness and crispness increase, making Nang have the unique flavor and taste of wheat germ. The wheat germ powder had deterioration effect on the quality of the dough rheological properties and the deterioration effect was greater with the increase of the addition amount. The addition of wheat germ powder will gradually reduce the appearance, internal structure and the taste of naan, but increase its flavor, color, hardness and crispness, and naan has the unique flavor and taste of wheat germ. When the addition amount is 6%, the score of Naan is the highest. 【Results】 The effect of wheat germ powder on the dough rheological properties changed regularly with the addition amount of wheat germ powder. With the increase of the addition amount of wheat germ powder, the whiteness and wet gluten decreased gradually, while the protein and ash content increased gradually. The wheat germ powder had deterioration effect on the quality of the dough rheological properties and the deterioration effect was greater with the increase of the addition amount. The addition of wheat germ powder would gradually reduce the appearance, internal structure and taste of Naan, but increase its flavor, color, hardness and crispness, thus making the Naan bread with unique flavor and taste of wheat germ. 【Conclusion】 Adding 6%-8% wheat germ powder in wheat flour had little effect on the quality characteristics of dough and Naan, but its assessment score was higher, and the flavor and quality could be improved and the nutrient content increased.

Key words: wheat germ, wheat flour, dough rheological properties, Naan

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