小麦粉出粉率对馒头品质与挥发性物质的影响.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.10 小麦粉出粉率对馒头品质及挥发性物质的影响 王才才，王晓曦，马森，陈成，王瑞，范玲 （河南工业大学粮油食品学院，河南郑州 450001） 摘要：为了研究小麦粉出粉率对馒头品质及挥发性物质的影响，采用不同出粉率小麦粉为原料，研究出粉率与馒头品质及其挥 发性化合物的关系，为深入研究提供依据。结果表明：出粉率为 35%~70%时，馒头的硬度、凝聚性和咀嚼性等无显著差异性，出粉 率为 80%~97%时，随着出粉率的增加，馒头硬度、胶黏性、咀嚼性显著增加，弹性、凝聚性、回复性显著下降。电子鼻检测结果显 示，不同出粉率小麦粉馒头中挥发性物质存在差异，在 PA/2 、T40/1、P10/2 传感器上的响应强度差异显著，采用电子鼻系统可以区 分出粉率70%和出粉率≤70%的馒头样品。采用固相微萃取和气相色谱质谱联用的方法，从不同出粉率小麦粉馒头中共检测到 59 种 化合物，其中醇类 9 种，醛类 9 种，呋喃类 2 种，酮类 2 种，酯类 6 种，苯类 3 种，烷烃类 28 种。随着出粉率增加，馒头挥发性化 合物种类增加。不同出粉率小麦粉馒头中醇类物质含量最高（52.52%~65.79% ），其次为醛类。 关键词：出粉率；馒头；电子鼻；挥发性化合物 文章篇号：1673-9078(2016)10-167-174 DOI: 10.13982/j.mfst.1673-9078.2016.10.026 Effect of Different Flour Yields on the Quality and Volatile Components in Steamed Bread WANG Cai-cai, WANG Xiao-xi, MA Sen, CHEN Cheng, WANG Rui, FAN Ling (College of Grain and Food, Henan University of Technology, Zhengzhou 450001, China) Abstract: The aim of this study was to investigate the effect of different flour yields on the quality and volatile components of steamed bread. Wheat flours with different flour yields were used as raw materials to investigate the relationship of flour yield with the qualities and volatile components in steamed bread to provide a basis for further analysis. The hardness, cohesiveness, and gumminess of steamed bread exhibited no significant differences when the flour yield was 35~70%. When the flour yield was 80~97%, the hardness, gumminess, and chewiness of steamed bread increased significantly, while springiness, cohesiveness, and resilience decreas