应用快速发酵法和中种法对汉堡进行实验室制作及评价

摘要

8 different kinds of wheat flour were selected to make hamburger buns by rapid fermentation and secondary fermentation and the quality of hamburger buns was evaluated.The relationship between the quality characteristics of flour and hamburger buns was analyzed.The result showed that the gluten index,falling number,development time,extension area,maximum anti -extension resistance,L value and W value were all negatively correlated with the total score of hamburger buns.The ideal indexes of flour for hamburger buns were as follows:gluten index ≥40,falling number 350 ~500 s,development time 3 ~9 min,extension area 90 ~150 cm2 ,maximum anti -extension resistance 400 ~600 EU,L val-ue≥70 mm and W value 300 ×10 -4 ~350 ×10 -4 J.%选取8种不同类型的小麦粉进行品质特性测定，应用快速发酵法和中种法制作汉堡并进行质量评价。通过对不同小麦粉品质特性与汉堡质量指标间的相关性分析，得出小麦粉的面筋指数、降落数值、形成时间、拉伸面积、最大拉伸阻力、L 值、W 值均对汉堡的总评分呈负相关。适合制作汉堡的小麦粉指标大致为：面筋指数≥40，降落数值350～500 s，形成时间3～9 min，拉伸面积90～150 cm2，最大拉伸阻力400～600 EU，L 值≥70 mm，W 值300×10－4～350×10－4 J。