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当前位置: 首页 > 文章 > 热处理对糯麦面团面包品质的影响 食品科学 2013,34 (23) 20-24
Position: Home > Articles > Effects of Heat Treatment on the Quality of Waxy Dough and Bread FOOD SCIENCE 2013,34 (23) 20-24

热处理对糯麦面团面包品质的影响

作  者：
尚珊;黄卫宁;贾春利;王凤;RAYAS-DUARTE Patricia
单  位：
江南大学食品科学与技术国家重点实验室;美国俄克拉荷马州立大学农产品与食品研究中心;无锡麦吉贝可生物食品有限公司
关键词：
热处理;糯麦粉;糊化特性;烘焙特性
摘  要：
采用快速黏度分析仪(RVA)、差式扫描量热仪(DSC)和质构分析仪(TA)研究不同热处理条件(100℃、60min,100℃、90min,100℃、120min,120℃、60min,120℃、90min,120℃、120min)对糯麦粉糊化特性和糯麦面包烘焙特性的影响。结果表明:经过一定条件的热处理,糯麦粉的持水性和糊化特性均显著提升,糊化参数(峰值黏度、谷值黏度、沉降值、终值黏度和回升值)均比对照组要高,但在特定的温度条件下(如100℃),糯麦粉的回升值呈下降趋势。热力学特性表明经过热处理,糯麦粉的糊化起始温度和糊化峰值温度均比未经过热处理的糯麦粉高。同一热处理温度条件下(100、120℃),随着热处理时间的延长,糯麦粉的糊化起始温度和糊化峰值温度也随之略微提高,糊化范围呈下降趋势。同一热处理温度条件下,面粉的糊化焓值随着热处理时间的延长呈下降趋势。热处理可以显著提高糯麦面包的比容,特别是经过100℃热处理120min的组别,其面包比容较对照组面包从4.26mL/g上升到4.87mL/g,提高了14.32%。糯麦面包的硬度、胶黏性和咀嚼性因添加经过热处理的糯麦粉而下降,但是随着热处理时间的延长、热处理温度的升高,糯麦面包的色泽变暗,综合感官评定可知,添加经过100℃热处理60min糯麦粉而制作出的糯麦面包最受人们喜爱。
译  名：
Effects of Heat Treatment on the Quality of Waxy Dough and Bread
作  者：
SHANG Shan;HUANG Wei-ning;JIA Chun-li;WANG Feng;RAYAS-DUARTE Patricia;State Key Laboratory of Food Science and Technology,Jiangnan University;MagiBake International Co. Ltd.;Food and Agricultural Products Research Center,Oklahoma State University;
关键词：
heat treatme nt;;waxy flour;;pasting properties;;baking per formance
摘  要：
The pasting and baking properties of waxy f lour under different heat treatments at 100 or 120 ℃ for 60, 90 min and 120 min were analyzed by RVA, DSC and TA, respectively. The results showed that(1) compared with the control group without heat treatment, the water-holding capacity and pasting properties of waxy f lour were enhanced after heat treatments. The pasting parameters(peak viscosity, breakdown viscosity and f inal viscosity) were higher than those of the control. But when waxy fl our was thermally treated under specifi c conditions(100 ℃), dough setback showed a downward trend.(2) DSC results showed that both T o and T p increased with longer treatment time for all samples, and △H gradually decreased along with heat treatment time. The gelatinization temperature range was narrowed after heat treatments.(3) after addition of thermally processed waxy fl our, the specifi c volume of waxy bread was increased. For 100 ℃/120 min heat treatment group, the specif ic volume of waxy bread was increased fr om 4.26 mL/g to 4.87 mL/g by 14.32% when compared with the control group. Heat treatment could be benefi cial for reducing the hardness, gumminess and chewiness of waxy bread. The lightness for bread made from heat treated waxy f lour decreased with the extension of heat treatment time and increase of heat treatment temperature. Bread with 30% substitution of waxy f lour treated at 100 ℃ for 60 min showed the best sensory quality.

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