麦麸糊粉层粉对混合粉、面团及手抓饼品质特性的影响
Effects of wheat bran aleurone layer on quality characteristics of mixed flour,dough and hand-grabbed cake
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摘要: 以麦麸糊粉层粉取代部分高筋小麦粉制作手抓饼,探究麦麸糊粉层粉的添加量(0%、5%、10%、15%、20%、25%和30%)对混合粉、面团及手抓饼品质特性的影响。结果表明:随着麦麸糊粉层粉添加量的增加,混合粉的灰分含量、膳食纤维含量和粗蛋白含量分别增加至1.40%、10.21%和15.13%,水分含量、总淀粉含量、湿面筋含量和面筋指数分别减少至9.62%、56.92%、16.75%和59,色泽加深,糊化黏度指标均下降;面团的吸水率、形成时间和弱化度分别增加至70.40%、5.32 min和84.00 FU,粉质质量指数下降至62.00,延展性和弹性变差;手抓饼的色泽变深(L*显著降低,a*和b*显著增加),口感变差,硬度和咀嚼性分别增加至18 275.12g和8 261.53 g,含油率下降至12.55%,油脂分布变得不均匀。因此,适当添加麦麸糊粉层粉(添加量≤20%),可在保证手抓饼食用品质的同时,降低其含油率,以满足消费者对低脂健康面制品的要求。Abstract: Wheat bran aleurone layer flour was used to partially replace high-gluten flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the ash content, dietary fiber content and protein content of the mixed flour increased to 1.40%, 10.21% and 15.13%, respectively, while the moisture content, total starch content, wet gluten content and gluten index decreased to 9.62%, 56.92%, 16.75% and 59, respectively, with a darkening in color and a decline in gelatinization viscosity indexes. The water absorption, formation time and weakening degree of dough increased to 70.40%, 5.32 min and 84.00 FU, respectively, while the flour quality index decreased to 62.00. The ductility and elasticity of dough became worse with the increase of wheat gluten layer flour. The color of the hand-grabbed cake became darker (L* significantly decreased, a* and b* significantly increased), and the taste became worse. The hardness and chewability increased to 18 275.12 g and 8 261.53 g, respectively, while the oil content decreased to 12.55%, and the oil distribution became uneven. In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
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Key words:
- wheat bran aleurone layer /
- hand-grabbed cake /
- dough /
- mixed flour /
- quality characteristic
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