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食品研究与开发:2024,45(10):181-189
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甘薯生全粉添加量对馒头制作工艺及品质的影响
(湖北省农业科学院农产品加工与核农技术研究所,湖北武汉 430064)
Effect of Additive Amount of Raw Sweet Potato Flour on the Processing Technology and Quality of Steamed Bread
(Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China)
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投稿时间:2023-01-30    
中文摘要: 以甘薯-小麦混粉为原料,探究甘薯生全粉馒头制作配方工艺以及甘薯生全粉添加量对馒头基本成分和物化特性的影响。结果表明,甘薯馒头制作配方最优工艺为甘薯生全粉添加量30%、加水量55%、α-淀粉酶添加量0.02%、普鲁兰酶添加量0.75%,此时甘薯生全粉馒头感官评分最高为84.9。随着甘薯生全粉添加量增加,甘薯馒头淀粉和总膳食纤维含量逐渐增大,蛋白质含量逐渐减小,可溶性糖呈不规律变化趋势且变化幅度较小。随着甘薯生全粉添加量增加,甘薯馒头色度WH 值、比容逐渐减小,硬度和胶黏性逐渐增加,黏性、回复性、黏聚性和弹性逐渐减小。随着甘薯生全粉添加量增加,冻藏后复蒸馒头比容逐渐减小,硬度逐渐增大;在相同添加量的情况下,随着冻藏时间的延长,比容呈逐渐减小的变化趋势,硬度呈逐渐增大的变化趋势。综上所述,适当添加甘薯生全粉可制作出品质较好的馒头。
Abstract:In the present study,sweet potato-wheat flour mixture was used as raw material to explore the production technology of steamed bread with raw sweet potato flour and the effect of the additive amount of raw sweet potato flour on the basic composition and physical and chemical properties of steamed bread. Results showed that the optimum processing technology of sweet potato steamed bread was as follows:30% addition of raw sweet potato flour,water content of 55%,0.02% α-amylase addition,0.75% pullulanase addition. Under these conditions,the sensory score of steamed bread was 84.9. With the content of raw sweet potato flour increased,the content of starch and total dietary fiber in sweet potato steamed bread increased gradually,while the content of protein decreased gradually,and the soluble sugar showed an irregular trend with a small fluctuation range. With the content of raw sweet potato flour increased,the color(WH)and specific volume of sweet potato bread gradually decreased,while hardness and adhesiveness increased. Stickiness,resilience,cohesiveness and elasticity of sweet potato steamed bread decreased gradually. With the increase ofraw sweet potato flour content,the specific volume of reheated steamed bread after freezing decreased gradually,while the hardness increased gradually. With the same additive amount,with the extension of freezing time,the specific volume showed a gradually decreasing trend,and the hardness showed a gradually increasing trend. In conclusion,the steamed bread with good quality can be made by appropriate addition of raw sweet potato flour.
文章编号:202410024     中图分类号:    文献标志码:
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