摘要
为研究影响玉米馒头品质的因素,以玉米粉添加量、小麦粉筋力、玉米粉粒度和食用多糖种类为主要因素,在单因素试验基础上进行正交试验。结合主成分分析法,通过馒头质构分析和感官评价实验,考察了上述因素对玉米馒头品质的影响,并对玉米馒头的配方进行了优化。结果表明,使用高筋粉、添加50%玉米粉、玉米粉80目时制作的玉米馒头品质最佳。
The effects of addition amount of corn powder, the protein content of wheat flour, the particle size of corn powder and edible polysaccharide on corn - wheat steamed bread were studied by orthogonal experiment based on single factor experiments. The factors were researched by texture analysis and senso- ry evaluation combined with principal component analysis. The formula of corn - wheat steamed bread was optimized. The results showed that the optimal formula was addition amount of corn powder 50%, the protein content of wheat flour 14%, the particle size of corn powder was 80 eyelet.
作者
邓琦
李再贵
Deng Qi Li Zai -gui(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083)
出处
《粮油食品科技》
2016年第6期8-12,共5页
Science and Technology of Cereals,Oils and Foods
基金
公益性行业(农业)科研专项(201303069)
关键词
玉米馒头
正交试验
质构特性
感官评价
corn- wheat steamed bread
orthogonal experiment
texture properties
sensory evaluation
