糯小麦配粉对面团流变学特性和面包烘烤品质的影响

 测定了5个非糯小麦品种添加不同比例糯小麦面粉后面团流变学特性和面包烘烤品质的变化。结果表 明,糯小麦面粉蛋白质含量较高,但质量差,面团流变学特性差,只是吸水率较高。非糯小麦面粉添加少量糯麦粉(低于10%),对绝大部分面团流变学特性没有显著影响。但随添加比例增加,除吸水率提高外,面团特性显著变劣。 烘烤试验表明,糯麦粉面包体积小、结构差、色泽暗、评分较低。非糯小麦经糯小麦配粉后,面包加水量显著增加, 体积增大,重量有增大趋势,但结构变差,色泽变暗,面包评分和总评分显著下降;面包保水性能提高,短期放置 后面包松

Effects of Waxy Flour Blending on Dough Rheological Properties and Breadmaking Quality of Nonwaxy Flour

Changes of dough rheological properties and breadmaking quality of nonwaxy flours from five wheat cultivars after blending with waxy flour were studied. Results showed that waxy flour contained much protein in quantity but poor in quality, which resulted in poor dough rheological properties except for high water absorption. Most parameters of dough rheological property of nonwaxy flour were affected insignificantly after blending with little waxy flour (<10%). However, the dough properties became poor significantly when more and more nonwaxy flour was replaced. The loaves made from waxy flour were smaller in volume, poor in texture, dark in colour, and with low quality score. The breads made from nonwaxy flour blended with waxy flour had larger and weightier loavesbecause more water was needed, but the texture deteriorated, therefore, with lower quality scores. However, the higher water content can be achieved after waxy flour blending, which results in a softer crumb and a slower rate of bread firming. These results suggest waxy flour could improve shelf life of bread.