小麦粉品质对北方馒头感官评分的影响

摘要

ABSTRACT:Selecting 8 kinds of common wheat and 1 kinds of waxy wheat ,milling and blending with a proporation to prepare Chinese northern steamed bread ,we studied the effects of flour quality on the sensory score of steamed bread ,according to SB/T 10139—93 wheat flour for steamed bread .Through the correlation analysis between wheat variety quality and steamed bread quality ,the results showed that :the total score of steamed bread was positively correlated with the flour whiteness , weakening degree and attenuation value ,and negatively correlated with other quality indexes ,but they did not reach the signifi‐cant level .The sensory score of steamed bread made by waxy flour was very low .The score of steamed bread was the highest when the ratio of waxy wheat and non‐waxy wheat was about 1∶9 .%选用8个普通小麦与1个糯小麦品种配粉，并制作北方馒头，按照SB／T 10139—93《馒头用小麦粉》对馒头进行感官评价，研究小麦品质对馒头感官评分的影响。通过小麦粉品质与馒头感官品质之间的相关性分析表明，馒头总评分与小麦粉的白度、弱化度、衰减值呈正相关，与其他品质指标呈负相关，但都没有达到显著水平。糯小麦粉制作的北方馒头评分较低，而当糯小麦与非糯小麦配比为1∶9时馒头的感官评分最高。