摘要
传统方法制作馒头是用老酵头作为发酵剂。采用感官评价和质构仪分析老酵头馒头和工厂化生产馒头的品质差别。质构仪的TPA(质地多面分析)分析得到老酵头发酵馒头样品的咀嚼性(chewiness)和凝聚性(cohesiveness)高于其他两种工厂化生产的馒头样品,其中凝聚性显著高于其他两种工厂化生产馒头(P<0.05);两种馒头的弹性无显著差别。对两者的感官评价显示老酵头发酵馒头样品的韧性和弹性高于其他两种工厂化生产的馒头样品,表面结构和外观形状显著高于其他两种工厂化生产的馒头样品(P<0.05)。对老酵头馒头气味的评价,个人对这种气味的偏好差别较大。
The steamed bread (SB) is a kind of traditional staple food especially in northern China. Traditionally, the SB is fermented by using jiaotou as starter culture. A comparison evaluation of SB quality by sensory evaluation and by using a texture analyzer was carried out. The texture analyzer result indicates that the chewiness and cohesiveness of the jiaotou fermented SB is better than those of the commercial SB, especially the difference of the cohesiveness is significant ( P 〈 0.05). The results of the sensory evaluation indicate that the cohesiveness and elasticity of the jiaotou fermented SB are higher than those of the commercial one, and that the preference for the flavor of the jiaotou fermented SB differs between the panelists.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第3期17-20,共4页
Journal of the Chinese Cereals and Oils Association
基金
河南省杰出人才创新基金资助项目(0621000900)
关键词
老酵头
馒头
质构
感官分析
starter culture, steamed bread, texture, sensory evaluation