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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (36): 157-164.doi: 10.11924/j.issn.1000-6850.casb2024-0703

• 食品·营养·检测·安全 • 上一篇    

小麦面团流变发酵特性与馒头加工品质关系研究

高新梅1,2,3(), 赵彦坤1,2,3, 高振贤1,2,3, 郭家宝1,2,3, 王玮1,2,3, 曹巧1,2,3, 刘彦军1,2,3, 张国丛1,2,3(), 班进福1,2,3(), 何明琦1,2,3()   

  1. 1 石家庄市农林科学研究院， 石家庄 050800
    2 河北省小麦工程技术研究中心， 石家庄 050800
    3 农业农村部节水小麦育种重点实验室（部省共建）， 石家庄 050800
  • 收稿日期:2024-11-07 修回日期:2025-11-14 出版日期:2025-12-25 发布日期:2025-12-25
  • 通讯作者:
    张国丛，女，1971年出生，河北石家庄人，副研究员，硕士，研究方向：农产品加工。通信地址：050800 河北省石家庄市正定县正定新区综合商务中心C区 石家庄市农林科学研究院，Tel：0311-86321673，E-mail：；
    班进福，男，1979年出生，甘肃天水人，副研究员，硕士，研究方向：农产品加工。通信地址：050800 河北省石家庄市正定县正定新区综合商务中心C区 石家庄市农林科学研究院，Tel：0311-86321673，E-mail：；
    何明琦，男，1968年出生，河北石家庄人，研究员，硕士，研究方向：小麦品种选育及品质改良。通信地址：050800 河北省石家庄市正定县正定新区综合商务中心C区 石家庄市农林科学研究院，Tel：0311-86321673，E-mail：。
  • 作者简介:

    高新梅，女，1990年出生，河北衡水人，助理研究员，硕士，研究方向：优质、高产小麦品种选育及品质改良。通信地址：050800 河北省石家庄市正定县正定新区综合商务中心C区 石家庄市农林科学研究院，Tel：0311-86321673，E-mail：。

  • 基金资助:
    石家庄市科技计划项目“石麦系列小麦品种加工品质分析及应用研究”(211170082A); 石家庄市农业科技项目“宫面优质专用原料标准体系构建及营养健康产品创制”(24002); 现代农业小麦产业技术体系“抗逆材料创新”(CARS-03)

Study on Relationship Between Dough Rheological Fermentation Characteristics and Steamed Bread Processing Quality

GAO Xinmei1,2,3(), ZHAO Yankun1,2,3, GAO Zhenxian1,2,3, GUO Jiabao1,2,3, WANG Wei1,2,3, CAO Qiao1,2,3, LIU Yanjun1,2,3, ZHANG Guocong1,2,3(), BAN Jinfu1,2,3(), HE Mingqi1,2,3()   

  1. 1 Shijiazhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang 050800
    2 Wheat Engineering Research Center of Hebei Province, Shijiazhuang 050800
    3 Key Laboratory of Water-saving Wheat Breeding of the Ministry of Agriculture and Rural Affairs, Shijiazhuang 050800
  • Received:2024-11-07 Revised:2025-11-14 Published:2025-12-25 Online:2025-12-25

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摘要：

小麦粉是重要的食品加工原料，在北方地区，由其制成的馒头更是居民的主食。为深入解析小麦面团流变发酵特性与馒头加工品质的内在联系，本研究以‘石优17’‘石优20’‘石麦19’等30个不同筋度的小麦品种为材料，创新性地整合相关性及通径分析方法，系统评估了面团特性对馒头品质的影响。研究结果表明：馒头的硬度、胶着性、咀嚼度与面团最大膨胀高度(Hm)、试验结束时的面团高度(h)和面团开始泄漏二氧化碳气的时间(Tx)呈极显著负相关，表明较高的面团膨胀能力和持气性可能导致馒头口感品质下降；馒头的粘着性与气体保留率(Vr/Vt)呈极显著正相关，与峰值时间(T1)、气体释放总量(Vt)和保留体积(Vr)呈极显著负相关，与膨胀衰减比(Hm-h)/Hm呈显著正相关，表明调控面团发酵过程中的气体释放与保留行为是改善馒头粘着性的关键。通径分析进一步表明，对馒头感官评分具有显著正向促进作用的参数依次为：最大压力(P)、弹性指数(Ie)、弱化度、粉质质量指数、峰值时间(T1)和保留体积(Vr)；具有显著负向抑制作用的参数则为形变能量(W)和曲线形状比值(P/L)。本研究首次应用通径分析量化了面团流变特性对馒头感官品质的直接与间接效应，为优质馒头专用小麦育种及加工工艺优化提供了重要的理论指导。

关键词: 小麦粉, 面团流变学, 发酵特性, 馒头品质, 通径分析, 质构分析

Abstract:

Wheat flour is one of the important raw materials in food processing, and its processed steamed bread is the staple food for people in the north. In order to analyze the relationship between the rheological fermentation characteristics of wheat dough and the processing quality of steamed bread, this study used 30 different gluten wheat varieties, such as ‘Shiyou 17’, ‘Shiyou 20’ and ‘Shimai 19’, as materials, and analyzed them using correlation and path analysis methods. The results showed that the hardness, gumminess and chewiness of TPA of steamed bread had extremely significant negative correlation with dough maximum expansion height (Hm), dough height at the end of the trial (h) and the time when dough began to leak carbon dioxide gas (Tx). The adhesiveness of steamed bread was extreme significantly positively correlated with the ratio of retained volume to total volume of released gas (Vr/Vt), extreme significantly negatively correlated with the time to reach the curve peak (T1), Vt and Vr, and had positive correlation with (Hm-H)/Hm. The adhesiveness, springiness, cohesiveness, and resilience of steamed bread demonstrated a highly significant positive correlation with Vr/Vt and a highly significant negative correlation with Vt. The parameters that had a positive effect on the steamed bread sensory score from large to small were: P value (maximum pressure P value), Ie value (elasticity index), weakening degree, flour quality index, T1 and Vr, and the parameters that had a negative effect were W value (deformation energy) and ratio of P/L (curve shape ratio).

Key words: wheat flour, dough rheology, fermentation characteristics, steamed bread quality, path analysis, texture analysis