南方馒头专用小麦粉原料选择研究

为生产高品质南方馒头,确定优质南方馒头专用小麦粉原料特性的取值范围,本研究以20种小麦粉为原料制备南方馒头,探究小麦粉的理化特性、糊化特性、拉伸特性、粉质特性对南方馒头品质的影响,通过逐步回归分析法筛选出影响南方馒头综合品质的小麦粉关联性指标,结合聚类分析得到适宜加工南方馒头的小麦粉原料关联性指标范围。结果表明,小麦粉原料的灰分、降落数值、峰值黏度、形成时间、稳定时间、弱化值、延伸度、拉伸面积、拉伸比、最大拉伸比与南方馒头品质综合得分存在显著(P < 0.05)相关性。影响南方馒头综合品质的关键指标为延伸度、形成时间和峰值黏度,适宜加工南方馒头的小麦粉参考关键指标范围为:延伸度126.00~158.00 mm、形成时间1.70~5.00 min、峰值黏度 1 027.00~1 326.00 Pa·s。小麦粉原料选择模型的建立和关键性指标范围的确定可预测南方馒头品质。本研究为南方馒头原料选择提供了依据,并可用于进一步改善南方馒头的综合品质。

Raw Material Selection of Appropriative Wheat Flour for Southern-Style Steamed Bread

In order to produce high-quality Southern steamed bread, the range of raw material characteristics of wheat flour for high-quality southern-style steamed bread was determined. In this study, 20 kinds of wheat flour were used as raw materials to prepare southern-style steamed bread. The effects of physicochemical properties, gelatinization properties, tensile properties and farinographic properties of wheat flour on the quality of southern-style steamed bread were investigated. The correlation indexes of wheat flour affecting the comprehensive quality of Southern steamed bread were selected by stepwise back analysis, and the range of correlation indexes of wheat flour suitable for processing Southern steamed bread was obtained by cluster analysis.The results showed that ash content, falling value, peak viscosity, forming time, stabilizing time, weakening value, elongation, stretching area, stretching ratio and maximum stretching ratio of wheat flour were significantly correlated with the comprehensive quality score of southern-style steamed bread (P< 0.05). The key indexes affecting the comprehensive quality of southern-style steamed bread were elongation, formation time and peak viscosity. The reference key indexes of wheat flour suitable for processing southern-style steamed bread were: elongation 126.00 to 158.00 mm, forming time 1.70 to 5.00 min, and peak viscosity 1 027.00 to 1 326.00 Pa·s. The establishment of wheat flour raw material selection model and the determination of key index range can predict the quality of Southern steamed bread. A basis for the selection of Southern steamed bread raw materials was provided, and further improved the comprehensive quality of Southern steamed bread.