期刊论文

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

中文

食品安全质量检测学报

2095-0381

2022

13

03

782-789

中央级公益性科研院所基本科研业务费专项（ZX2018）； 国家重点研发计划项目（2018YFD0401002）～～；

本校为第一机构

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,面团湿面筋含量降低、吸水率增大、形成时间延长、稳定时间缩短。随全麦粉替代率的增大,冷冻和新鲜馒头总体呈现馒头芯和馒头皮亮度下降、比容减小、硬度和咀嚼性增大、弹性和黏聚性降低、整体感官评分下降。相对于新鲜馒头,冷冻馒头复蒸后亮度下降、比容减小、高径比增大、硬度和咀嚼性增大、感官评分...

Objective To investigate the changing law of the effects of different substitution rates of whole wheat flour on the qualities of frozen steamed bread.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 rates,the wet ...