【作者】 郭赛琴；

【导师】 张国权； 胡良勇；

【作者基本信息】 西北农林科技大学 ， 食品工程， 2012， 硕士

【摘要】 本文以杨凌及武功地区种植的黑小麦为材料，采用剥皮处理、传统制粉方法制的全麦粉，对其营养品质和加工品质进行分析，得出剥皮处理对黑小麦全麦品质的影响；并以不同粒度麸皮添加量对面粉品质影响探究麸皮对面粉品质影响，进一步分析影响黑小麦全麦粉制备的因素，并将适合的处理样与馒头、面包粉搭配，分析其面团流变学特性、馒头面包的感官品质及质构特性，得出最佳搭配比例。所得结论如下：（1）剥皮处理可提高黑小麦全粉的营养品质，但相对降低其加工品质。剥皮程度对全粉中矿质元素的损失影响大，对VB1含量的影响不大；全粉的蛋白质含量随剥皮程度的提高而逐渐降低，降落数值升高，峰值粘度、破损值、回升值降低，拉伸参数也呈增大趋势；但两种黑小麦全粉的粉质参数表现出较大差异，其中杨凌黑小麦全粉的吸水率、形成时间、稳定时间及评价值均随剥皮程度的增加而增大，武功黑小麦全粉则呈相反变化趋势。因此，剥皮制粉可有效利用黑小麦的营养特性。（2）同一粒度水平下麸皮添加量增大时，蛋白质含量不断增加，面团吸水率上升，形成时间延长、稳定时间减少，弱化度增大；面团延伸性下降，最大拉伸阻力先下降后增大，拉伸面积减小；淀粉峰值粘度不断降低，淀粉回生值先减小后增加。同一添加量，随着麸皮粒度越小，蛋白质含量增大，吸水缓慢增大，形成时间先减小后增大，稳定时间有所降低，弱化度显著增大，其延伸性明显减小，最大拉伸阻力和拉伸面积先减小后增大，峰值粘度降低，回生值先减小后增加。（3）随着黑小麦全粉的增加蛋白含量无明显变化、湿面筋含量降低、面筋指数也随之降低；面团的吸水率、形成时间均有所增加，面团的稳定时间、评价值均减小；拉伸参数呈增大趋势；面包体积逐渐减小，比容降低；面包的评分感官逐渐降低。黑小麦面包的硬度、粘着性、弹性逐渐增大，粘聚性无明显变化，咀嚼性、回复性均先减小后增大。面包粉中添加20%的黑小麦全麦粉时的混配面粉制作的面包品质较好。（4）全粉中添加普通馒头粉，混合粉的蛋白质含量减小、湿面筋含量、面筋指数则无明显变化；粉质参数均降低，拉伸参数均增加。当添加量为20%时，馒头的感官品质与TPA较好。选择20%馒头粉的添加量作为搭配黑小麦全麦馒头粉的配粉。更多还原

【Abstract】 In this paper, two samples form Yangling and Wugong districts as the raw materials，were made for whole wheat flour with peeling and traditional power-making. analysis on its’nutritional quality and processing quality; added different amounts of steamed bread andbread power to whole wheat power of black wheat, obtain the best proportion depending ondough rheilogical characteristics, sensory quality and TPA of steamed bread and bread.Effect of bran on flour qualities were analyzed by adding bran of different amounts anddifferent size.All the results were showed below:1Peeling could improve the of the whole wheat flour, while its processing qualityrelatively reduced compared with black wheat flour. On the one hand, with peeling levelincreased, the minerals content decreased, VB1stained steady. At the same time, proteincontent gradually reduced, falling number and extensograms increased, final viscosity,break-down and setback reduced. On the other hand, comparing these two black wheatsamples, the water absorption, development time, stability and the valorimeter value of blackwhole wheat flour from Yangling increased with the peeling degree increased, whereas theblack whole wheat flour form Wugong showed opposite change. In conclusion，peelingtreatment could make effective use of nutritional characteristic of black wheat.2With the amount of bran increased at the same size level, protein content waterabsorption,and softening degree increased, while stability, extension and extension areareduced, peak viscosity reduced, setback reduced before increased. With the size increased atthe same amount level, protein content water absorption,and softening degree increased,while developing time, resistance and extension area increased after reduced, but extensionreduced obviously. And peak viscosity dropped, setback increased after dropped.3With the black whole wheat flour increasing, protein steady, wet gluten and glutenindex reduced, water absorption, developing time and extensograms of dough increased whilestability and valorimeter reduced. sensory qualities of bread reduced with volume reduced,but hardness, adhesiveness and springiness increased, cohesiveness steady, chewiness andresilience increased after reduced. Considering the effect of black whole wheat flour on doughrheological properties and bread qualities,20%of black whole wheat flour is the best choice. 4. Adding steamed bread flour resulted in protein content reduced, wet glutensignificantly increased, while gluten index didn’t change, farinogram were all reduced, butextensograph were all increased. sensory qualities and TPA test were best when steamed bread.So we choose20%steamed bread flour as blending with black whole wheat steamed breadflour.更多还原