作　　者： (常柳）; (段晓亮）; (欧阳姝虹）; (方秀利）; (张佳灵）; (孙辉）;

机构地区： 国家粮食局科学研究院,北京100037

出　　处： 《中国粮油学报》 2017年第9期22-27,共6页

摘　　要： 旨在研究穗发芽小麦对加工利用的影响。以2个具有代表性的中国小麦品种为材料,控制发芽条件获得鼓泡、萌动、发芽3种不同芽萌动状态的小麦籽粒,按不同比例与正常小麦籽粒分别进行配麦和制粉。研究了不同芽萌动比例下面团的流变学特性和发酵特性,以及馒头的结构和感官品质。随着3种状态小麦比例的增加,面团形成时间、稳定时间、粉质质量指数无显著变化;F4参数中面团发酵参数中的最大发酵高度和终点发酵高度和产生气体总体积均增加;面团整体发酵体积增大,产气能力提高,持气能力变弱;馒头比容和韧性减小,黏性增加,馒头切片气孔逐渐粗糙,感官评分逐渐降低。综合考虑混合小麦粉品质和馒头感官评价结果,当鼓泡、萌动、发芽小麦的比例分别50%、20%、3%时,对馒头品质影响不显著。 The aim of this study was to investigate the effects of germination on processing and utilization. Two representative wheat varieties in China were used to obtain three different states kernels （imbibition, germination and sprouting） by controlling the germination conditions. Three states were blended in different proportions with normal wheat. In this research, the rheological and fermentation properties of the mixed dough were studied, as well as the structure and sensory quality of the steamed bread. The results showed that with the increase of the proportion of wheat in the three states, the development time, stability and farinograph quality number did not change significantly. The increase of maximum fermentation height, the end fermentation height and the total volume of gas was observed in panary fermentation parameter of F4. The overall fermentation volume of the dough increased. The gas production capacity improved, whereas gas holding capacity weakened. The specific volume and toughness of the steamed bread were reduced, while the viscosity was increased. The stomata of the slice of the steamed bread were gradually rough, and the sensory score was reduced. Considering the quality of mixed wheat flour and the sensory evaluation of steamed bread, no obvious impact until the ratio of imbibition,germination and sprouting of wheat was 50% ,20% and 3% ,respectively.

关 键 词： 鼓泡 萌动 发芽 面团流变学特性 馒头