小偃22小麦粉馒头加工技术研究

为了提高馒头的加工品质，满足中国馒头加工业的迫切要求，以小偃22小麦粉为材料，研究其馒头加工的加水量、和面时间以及大豆蛋白、小麦胚芽、卵磷脂对馒头品质的影响。结果表明，加水量、和面时间以及大豆蛋白、小麦胚芽、卵磷脂的添加量对馒头回复性、内聚性和咀嚼性影响显著或极显著。随加水量增加，馒头的内聚性和回复性先增后减，咀嚼性呈减小趋势；随和面时间与大豆蛋白添加量的增加，馒头内聚性和回复性均减小，咀嚼性均先减后增；随小麦胚芽添加量的增加，馒头的内聚性与回复性先减后增，咀嚼性先减后增；随卵磷脂添加量的增加，内聚性先增后减，咀嚼性先减后增，回复性减小。优质馒头制作的适宜加水量、和面时间以及大豆蛋白、卵磷脂和小麦胚芽添加量分别为粉质吸水率的80％、4min、2%、0．4％、8％。

Processing Technology of Steamed Bread Using Wheat Flour of Xiaoyan 22

To improve the quality of steamed bread, and satisfy the requirement of the industry for steamed bread, We perform the experiment using the wheat flour of Xiaoyan 22, to investigate the effect of the volume of water, the mix dough time, the lecithin, the powder of soybean and wheat embryo on the quality of steamed bread. The result indicated that the processing procedures and the additives could affect the quality of the steamed bread significantly. With increase of water volume, the cohesiveness and resilience of steamed bread increased at beginning and then reduced, chewiness minish; with increase of the mix dough time and the quantity of soybean, the cohesiveness and resilience of steamed bread increased both and then reduced, the chewiness increase at beginning and then reduced; with increased of the quantity of wheat embryo, the cohesiveness and resilience of steamed bread reduced at beginning and then increased, the chewiness increased at beginning and then reduced~ with increase of the quantity of lecithin, the cohesiveness of steamed bread reduced at beginning and then increased, the chewiness increased at beginning and then reduced, and the resilience reduced. The opitimizal procedures for making steamed bread using wheat flour of Xiaoyan 22 were as that the volume of water was 80% FWA, the mix dough time was 4 min, the powder of soybean was 2%, the lecithin was 0.4% and the powder of wheat germ was 8%.