【摘要】：本文主要針對(duì)目前市場(chǎng)上玉米饅頭普遍存在的玉米粉添加量較少、口感粗糙、質(zhì)地偏硬、不暄軟等問(wèn)題進(jìn)行研究,改進(jìn)加工工藝,研究復(fù)合配粉加工特性,旨在保證品質(zhì)前提下提高玉米粉添加量。首先,研究關(guān)鍵工序?qū)π←溣衩谆旌戏勖鎴F(tuán)拉伸特性和饅頭品質(zhì)的影響,考查面團(tuán)拉伸特性與饅頭品質(zhì)的關(guān)系。結(jié)果表明：混合粉饅頭加工關(guān)鍵工序工藝條件為：攪拌時(shí)間10 mmin,發(fā)酵時(shí)間80 mmin,醒發(fā)時(shí)間20 min。質(zhì)構(gòu)儀檢測(cè)面團(tuán)拉伸特性可應(yīng)用于饅頭加工的過(guò)程質(zhì)量控制。接著,探討擠壓膨化預(yù)處理對(duì)玉米粉的影響,發(fā)現(xiàn)擠壓膨化后的玉米粉吸水率顯著增大,且吸水后具有較高的黏度,導(dǎo)致所制作的饅頭硬度增大,影響比容和感官評(píng)分。并研究了玉米粉比例、加水量、玉米粉粒度對(duì)混合粉粉質(zhì)特性、面團(tuán)拉伸特性、饅頭品質(zhì)的影響。表明過(guò)80目的玉米粉比例27.6%(此文中的百分比均以小麥粉、玉米粉混合粉總質(zhì)量為基準(zhǔn))、加水量51.72%為饅頭基礎(chǔ)配方。然后,研究了3種品質(zhì)改良劑對(duì)玉米饅頭加工及品質(zhì)的影響,表明：(1)谷朊粉能顯著地增大混合粉的面團(tuán)形成時(shí)間、穩(wěn)定時(shí)間,并改善面團(tuán)的拉伸特性。隨著谷朊粉添加量的增大,混合粉饅頭的硬度逐漸減小,彈性和感官評(píng)分逐漸增大,但添加量超過(guò)6%時(shí)饅頭品質(zhì)會(huì)下降。(2)黃原膠、瓜爾豆膠、羧甲基纖維素鈉(簡(jiǎn)稱(chēng)CMC)、魔芋膠4種親水膠體的添加均能增大混合粉的吸水率、面團(tuán)形成時(shí)間、穩(wěn)定時(shí)間,降低弱化度,但增大程度存在差異。黃原膠對(duì)混合粉粉質(zhì)特性的影響最顯著,然而制得饅頭品質(zhì)較差,添加適量的瓜爾豆膠、CMC、魔芋膠可改善混合粉饅頭的品質(zhì)。其中,添加2%魔芋膠的饅頭的比容最大,0.5%魔芋膠的硬度最小,2% CMC的彈性最大,感官評(píng)分最高。(3)分別添加0.5%單甘酯、3%精制豬油、1%大豆磷脂均能提高混合粉的穩(wěn)定時(shí)間,提高面團(tuán)的延展性,減小饅頭的硬度,增大比容和感官評(píng)分。隨后,以硬度為指標(biāo),探究幾種品質(zhì)改良劑在饅頭抗老化中的應(yīng)用效果。結(jié)果表明：添加CMC、魔芋膠、單甘脂、精制豬油、瓜爾豆膠、大豆磷脂均可以有效地降低饅頭在0-12 h貯存過(guò)程中的硬化速率和硬度增幅。最后,應(yīng)用掃描電鏡從微觀角度證實(shí)了品質(zhì)改良劑改善了混合粉面團(tuán)的面筋網(wǎng)絡(luò)結(jié)構(gòu),且延緩了饅頭的硬化。
[Abstract]:In this paper, some problems such as less corn flour addition, rough taste, hard texture, soft communication and so on are studied in order to improve the processing technology and study the processing characteristics of compound flour. The purpose of this paper is to improve the quantity of corn flour on the premise of quality assurance. Firstly, the effects of key processes on the stretching characteristics of wheat and corn flour dough and the quality of steamed bread were studied, and the relationship between dough stretching characteristics and steamed bread quality was investigated. The results showed that the key process conditions of mixed flour steamed bread processing were as follows: stirring time 10 mmin, fermentation time 80 mmin, wake-up time 20 min.. Texture tester can be applied to the quality control of steamed bread processing. Then, the effect of extruding pretreatment on corn flour was discussed. It was found that the water absorption of extruded corn flour increased significantly, and the water absorption had a higher viscosity, which led to the increase of the hardness of steamed bread, which affected the specific volume and sensory score. The effects of corn flour ratio, water content and granularity of corn flour on the properties of mixed flour, dough stretching and steamed bread quality were studied. The results showed that the proportion of corn flour over 80 objectives was 27.6% (the percentage in this paper was based on the total quality of wheat flour and corn flour mixed flour), and the water content was 51.72% as the basic formula of steamed bread. Then, the effects of three quality modifiers on the processing and quality of corn steamed bread were studied. The results showed that: (1) gluten flour could significantly increase the dough forming time, stabilize time and improve the stretching characteristics of dough. With the increase of gluten content, the hardness, elasticity and sensory score of steamed bread with mixed flour gradually decreased, but the quality of steamed bread decreased when the amount of gluten was more than 6. (2) Xanthan gum, guar bean gum, The addition of four hydrophilic colloids (CMC), konjac gum) can increase the water absorption, dough formation time, dough stabilization time and decrease the weakening degree, but the increase degree is different. Xanthan gum had the most significant effect on the properties of mixed flour, but the quality of steamed bread was poor. Adding appropriate amount of guar bean gum CMC, konjac gum could improve the quality of mixed flour steamed bread. Among them, the maximum specific volume of 2% konjac gum and 0.5% konjac gum had the lowest elasticity and the highest sensory score of 2% CMC. (3) addition of 0.5% glycerol monoglycan 3% refined lard and 1% soybean phospholipid could increase the stability time of the mixed powder. Improve dough ductility, reduce the hardness of steamed bread, increase specific volume and sensory score. Then, taking hardness as the index, the application effect of several quality modifiers in steamed bread anti-aging was studied. The results showed that the addition of CMC, konjac gum, monoglyceride, refined lard, guar gum and soybean phospholipid could effectively reduce the hardening rate and hardness increase of steamed bread during 0-12 h storage. Finally, it was proved by SEM that the quality improver improved the gluten network structure of flour dough and retarded the hardening of steamed bread.
【學(xué)位授予單位】：天津科技大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類(lèi)號(hào)】：TS213.2

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