摘要：
To study the effect of 5％ wheat malt flour on the pasting property,farinograph properties,tensile properties and the quality of steamed bread,wheat malt with different germination time was added to Weimai 8 flour and baked for 2 hours at 125 °C.Results revealed that the inactivation ratio of α-amylase ranged from 82.3％ to 90.0％.Wheat malt had significant effect on the peak viscosity,trough,final viscosity,setback and peak time (p≤0.05) on the flour.From second to fifth day of germination,stability time,farinograph quality number,extension energy extension ratio and extension resistance decreased and softness and extensibility increased(p≤0.05).Adding the second,the fourth and the fifth day germinated malt in making the steamed bread,the bread had larger specific volume.Steamed bread with the second day germinated malt had the highest sensory score,coffee-like color,larger specific volume,smooth surface and the baking aroma compared with the control group and the other steamed bread with germinated malt.%以潍麦8号小麦为原料,采用常规制麦工艺分别制得不同发芽时间的小麦芽,后经125°C焙烤2h磨粉,探究添加5％小麦芽粉对面粉糊化特性、面团粉质特性、拉伸特性及馒头品质的影响.结果表明,小麦芽经125°C焙烤2h后,其α-淀粉酶的灭活率为82.2％ ～ 90.0％.添加小麦芽粉对面粉的峰值黏度、最低黏度、最终黏度、回生值和峰值时间均有显著影响(p≤0.05).添加发芽第2～5天的小麦芽粉能显著降低面团的稳定时间,粉质指数,拉伸能量,拉伸比,拉伸阻力,升高面团的弱化度和延展度(p≤0.05).添加发芽第2、4、5天的小麦芽粉制成馒头比容较大.添加发芽第2天的小麦芽粉制成馒头的感官评分最高.与空白对照组和添加其他发芽时间的小麦芽粉制成的馒头品质相比,添加发芽第2天的小麦芽粉制成的馒头外观呈咖啡色,比容较大,表面光滑,带有浓郁的焙烤麦芽香气.
