农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2014年
3期
42-45
,共4页
地产小麦粉%馒头%相关性分析
地產小麥粉%饅頭%相關性分析
지산소맥분%만두%상관성분석
local wheat flour%steamed bread%analysis of the correlation
以黑龙江省不同产地的9种小麦粉为原料，分别测定该9种小麦粉的理化指标和流变学指标，与馒头各项感官评价指标进行相关性分析，研究馒头品质与地产小麦粉品质的相关性。蛋白质含量较高、灰分含量较低的地产小麦粉更适合制作优质馒头；吸水率较高、形成时间和稳定时间较长的中等筋力小麦粉适合制作优质馒头。
以黑龍江省不同產地的9種小麥粉為原料，分彆測定該9種小麥粉的理化指標和流變學指標，與饅頭各項感官評價指標進行相關性分析，研究饅頭品質與地產小麥粉品質的相關性。蛋白質含量較高、灰分含量較低的地產小麥粉更適閤製作優質饅頭；吸水率較高、形成時間和穩定時間較長的中等觔力小麥粉適閤製作優質饅頭。
이흑룡강성불동산지적9충소맥분위원료，분별측정해9충소맥분적이화지표화류변학지표，여만두각항감관평개지표진행상관성분석，연구만두품질여지산소맥분품질적상관성。단백질함량교고、회분함량교저적지산소맥분경괄합제작우질만두；흡수솔교고、형성시간화은정시간교장적중등근력소맥분괄합제작우질만두。
First determinate the physical and chemical indicators and the indicators of farinograph of the nine kinds of the wheat flour which are from different regions of Heilongjiang province, and then use the method of sensory evaluation to analyze the steamed breads. Through the analysis of the correlation between the indicators and the results of sensory evaluation of the steamed breads show that the correlation of quality between the local wheat flour and the steamed breads. The wheat flour that has higher protein content and lower ash content is suitable for making higher quality steamed bread. The wheat flour whose bibulous rate is higher and the formation time and stabilization time are longer is suitable for making higher quality steamed bread.
