CAJ | 학술논문

选取8种不同类型的小麦粉进行品质特性测定，应用快速发酵法和中种法制作汉堡并进行质量评价。通过对不同小麦粉品质特性与汉堡质量指标间的相关性分析，得出小麦粉的面筋指数、降落数值、形成时间、拉伸面积、最大拉伸阻力、L 值、W 值均对汉堡的总评分呈负相关。适合制作汉堡的小麦粉指标大致为：面筋指数≥40，降落数值350～500 s，形成时间3～9 min，拉伸面积90～150 cm2，最大拉伸阻力400～600 EU，L 值≥70 mm，W 值300×10－4～350×10－4 J。
선취8충불동류형적소맥분진행품질특성측정，응용쾌속발효법화중충법제작한보병진행질량평개。통과대불동소맥분품질특성여한보질량지표간적상관성분석，득출소맥분적면근지수、강락수치、형성시간、랍신면적、최대랍신조력、L 치、W 치균대한보적총평분정부상관。괄합제작한보적소맥분지표대치위：면근지수≥40，강락수치350～500 s，형성시간3～9 min，랍신면적90～150 cm2，최대랍신조력400～600 EU，L 치≥70 mm，W 치300×10－4～350×10－4 J。
8 different kinds of wheat flour were selected to make hamburger buns by rapid fermentation and secondary fermentation and the quality of hamburger buns was evaluated.The relationship between the quality characteristics of flour and hamburger buns was analyzed.The result showed that the gluten index,falling number,development time,extension area,maximum anti -extension resistance,L value and W value were all negatively correlated with the total score of hamburger buns.The ideal indexes of flour for hamburger buns were as follows:gluten index ≥40,falling number 350 ~500 s,development time 3 ~9 min,extension area 90 ~150 cm2 ,maximum anti -extension resistance 400 ~600 EU,L val-ue≥70 mm and W value 300 ×10 -4 ~350 ×10 -4 J.