藜麦粉对面团粉质特性与馒头品质的影响
Effect of quinoa flour on dough farinograph property and steamed bread quality
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摘要: 将藜麦粉按不同质量分数（0%~30%）添加到小麦面粉中，测定面团的粉质特性和拉伸特性、馒头的比容和径高比，并对馒头进行质构特性测试和感官评价.结果表明：藜麦粉添加量对面团的粉质特性、拉伸特性具有显著影响（p<0.05）；在添加的藜麦粉质量分数为5%~15%时，馒头的比容和径高比均有所提高，且按该添加比例蒸制的馒头，其弹性、咀嚼度、色香和口感相比全麦粉馒头得到了明显改善.Abstract: The quinoa flour was added into wheat flour at different proportions (0~30%), and the effect of quinoa flour addition on the farinograph and extensograph properties of dough, as well as the specific volume and diameter height ratio of steamed bread was tested. Texture characteristic test and quality evaluation of steamed bread were made. The results showed that with the addition of quinoa flour in wheat flour exerted significant effect on the farinograph and extensograph properties of dough(p<0.05). When the addition of quinoa flour reached 5%~15%, the specific volume and diameter height ratio of steamed bread were significantly increased. Moreover, the springiness, chewiness, appearance colour and taste of steamed bread were improved greatly.
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Key words:
- quinoa flour /
- steamed bread /
- farinograph property /
- extensograph property /
- texture analysis /
- sensory evaluation
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