摘要
本文研究济麦22面粉的理化指标、淀粉组分性质、蛋白质组分性质及质构指标,在此基础上对面粉性质与速冻水饺皮感官评价指标间的相关性进行讨论。研究表明:济麦22面粉脂肪含量达特制粉水平,湿面筋含量为33.10%,具有作为速冻饺皮专用粉的特性;其淀粉颗粒瓦解较难,短期不易老化,糊化温度较高,有利于制作高品质水饺皮;通过对饺皮特性与感官评价的相关性研究,分析适用于水饺皮加工的优良面粉所应具有的性质指标。
The physical properties, protein components properties, starch composition and rheological properties of Ji Mai 22 wheat flour were studied in this paper. The correlation between Ji Mai 22 wheat flour texture characteristics and sensory evaluation of fast-freeze dumpling skins was analyzed. It was found that Ji Mai 22 wheat flour contain adequate fat content level compared to standard powder flour, and with wet gluten content of 33.10% to avoid cracking during cold storage of frozen dumplings. In addition, with difficulty to age and relatively high pasting temperature made Ji Mai 22 favorable to the production of high-quality dumpling skin. The excellent properties of wheat flour for the production of high-quality fast-freeze dumpling skin were further discussed by the analysis of the correlation between .li Mai 22 wheat flour texture characteristics and sensory evaluation of fast-freeze dumpling skins.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第9期208-215,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划(2014BAD04B00)
关键词
济麦22
速冻饺皮
质构特性
感官评价
Ji Mai 22
fast-freeze dumpling skins
texture characteristics
sensory evaluation
