食品与发酵工业2025，Vol.51Issue(14)：175-184,10.DOI:10.13995/j.cnki.11-1802/ts.040262
胚芽蛋白对河套地区小麦粉面团特性的影响
Effect of germ protein on dough properties of wheat flour in Hetao area
摘要
Abstract
The study explored the basic characteristics,flour properties,blowing characteristics,and quality of steamed bread made by Yongliang No.4 and Bamai No.22 by adding different ratios(0％,1％,3％,5％,and 7％)of wheat germ protein.Results showed that the protein,ash,and hydrolyzed amino acid content of wheat flour increased with the increasing germ protein addition.Moreover,the P value of dough blowing characteristics and hardness,adhesion,chewiness,and the b* values of color difference of steamed bread grad-ually increased.Furthermore,the whiteness of wheat flour,the protein weakening degree of the dough,the L and G values of blowing char-acteristic,and elasticity,cohesion,repulsiveness,and the L* values of color difference showed a decreasing trend.Additionally,the for-mation time and stability time of dough showed a first increasing and then decreasing trend.All those differences between different addition ratios were statistically significant(P＜0.05).Sensory ratings generally decreased as increasing the proportion of germ protein.Yongliang No.4 and Bamai No.22 steamed bread obtained the highest sensory ratings at 1％and 3％proportion of germ protein,respectively.Con-sidering the above factors,rheological properties,blowing characteristics,and quality of the steamed bread,it was more appropriate to add 1％and 3％germ protein to Yongliang No.4 and Bamai No.22 wheat flours,respectively.This results provide a useful reference for further processing and utilization of wheat germ protein.关键词
小麦胚芽蛋白/粉质特性/吹泡特性/质构特性Key words
wheat germ protein/rheological characteristics/blowing properties/texture characteristics引用本文复制引用
陆宇茹,石晶红,刘聪,孙义,杨蕾,刘静,包小兰,王吉力特..胚芽蛋白对河套地区小麦粉面团特性的影响[J].食品与发酵工业,2025,51(14):175-184,10.基金项目
巴彦淖尔市科技计划项目(K202105) （K202105）
"科技兴蒙"行动重点专项巴彦淖尔国家农业高新技术产业示范区重点项目(NMKJXM202111) （NMKJXM202111）
河套学院科学技术研究项目(HYZX202165) （HYZX202165）
内蒙古自治区自然科学基金资助项目(2021MS03028) （2021MS03028）
河套特色农产品营养与高值化利用中心创新团队 （）
