热处理小麦麸皮对馒头品质特性的影响

摘要

Using wheat flour and bran as raw material,this paper studied the effect of heat-treated bran on the quality characteristics of steamed bread.The results showed that the increase of bran amount resulted in destruction of continuity and consistency of dough,decrease of air-holding capacity,and increase of the bursting degree of air chambers;and decrease of bran particle size had little effect on the color of steamed bran bread.When the addition amount of heat-treated bran was 15％,the bursting degree of air chambers of bran dough decreased with the decrease of particle size of the added bran.The increase of bran amount resulted in decrease of specific volume,increase of height-diameter ratio,and decrease of sensory evaluation value.The steamed bran bread had the highest quality when added with 15 ％ 100-mesh heat-treated bran.%以小麦粉和麸皮为原料,研究热处理麸皮对馒头品质的影响.研究表明,随着麸皮添加量的增加,面团的连续性和一致性遭到破坏,持气能力下降,气室破裂的程度增加.随着添加麸皮粒度的减小,麸皮对馒头色泽的影响较小.当热处理麸皮添加量为15％时,麸皮面团气室破裂的程度随着添加粒度的减小逐渐降低.随着麸皮添加量的增加,麸皮馒头的比容降低、高径比增加,感官评分下降,热处理麸皮添加量为15％、粒度为100目时制作的麸皮馒头最优.