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当前位置: 首页 > 文章 > 小麦粉品质指标对馒头老化动力学指标的影响 河南农业大学学报 2014,48 (4) 81-87
Position: Home > Articles > Effect of wheat flour quality traits on staling dynamics parameters of Chinese Man-tou Journal of Henan Agricultural University 2014,48 (4) 81-87

小麦粉品质指标对馒头老化动力学指标的影响

作  者：
张剑;艾志录;李梦琴;李治;孙红敏
单  位：
河南农业大学食品科学技术学院
关键词：
馒头;老化;Avrami方程;小麦粉品质;动力学
摘  要：
利用8种不同的小麦粉,测定其面团特性指标与馒头储存过程中的硬度变化,用Avrami方程及相关性分析研究了小麦粉品质指标对馒头老化动力学的影响.结果表明,小麦粉的直链及支链淀粉的含量及比例是影响馒头老化动力学的重要因素,直链淀粉/支链淀粉(AM/AP)增加,会对馒头老化起到促进作用;小麦粉糊化时的峰值粘度、衰减值与馒头老化速率显著负相关,它们的增加会促进馒头老化;小麦粉中蛋白质含量、面团吸水率与稳定时间的增加亦会在一定程度上加快馒头老化,馒头生产最好选用中等筋力的小麦粉.
译  名：
Effect of wheat flour quality traits on staling dynamics parameters of Chinese Man-tou
作  者：
ZHANG Jian;AI Zhi-lu;LI Meng-qin;LI Zhi;SUN Hong-min;College of Food Science & Technology,Henan Agricultural University;
关键词：
Man-tou;;staling;;Avrami equation;;wheat flour quality;;dynamics
摘  要：
In order to research the staling dynamics of Chinese Man-tou,the rheological and viscosity properties of 8 kinds of wheat flour were measured and the hardness of Man-tou during storage period was also measured. Avrami equation and correlation analysis were used to analyze the influence of wheat flour quality traits on the staling dynamics of Chinese Man-tou. The result showed that the amylase content and amylopectin content and AM /AP are the most important factors to affect staling dynamics of Chinese Man-tou; staling of Man-tou will be fastened if amylase content increases and amylopectin content decreases. The effect of peak viscosity and breakdown on staling dynamics of Man-tou is also significant. The protein content,the ratio of water absorption and the stability time have important effect on the staling of Man-tou,the staling of Man-tou will be fastened if these three parameters increased. The wheat varieties which have medium content protein is fit to produce Chinese Man-tou.

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