摘要
以不同比例的金针菇粉和山药粉替代部分小麦粉应用于馒头的制作,采用单因素试验方法,以感官评分为指标,优化了金针菇馒头、山药馒头、金针菇山药复合馒头的配方,并在此基础上比较了不同馒头的质构特性、贮藏老化特性和淀粉体外消化率。结果表明,金针菇馒头中金针菇粉的最适添加量为2.5%,最适加水量为52%;山药馒头中山药粉的最适添加量为5.0%,最适加水量为62%;金针菇山药复合馒头中金针菇粉和山药粉的最适添加比例为1∶3,总添加量为5.0%,最适加水量为56%,并且改善了二者单独添加所制馒头的质构特性。金针菇粉和山药粉的添加会在一定程度上对馒头的老化产生不良影响,但有利于降低馒头的消化率,有平稳餐后血糖的作用。本研究为开发营养且品质俱佳的金针菇山药复合馒头提供了一定的理论基础。
Flammulina velutipes and Dioscorea oppositifolia were used as raw materials to replace part of wheat flour and then apply to the production of steamed bread. The formulas of steamed bread containing F. velutipes, steamed bread containing D. oppositifolia, and composite steamed bread containing both of them, were optimized by using the single-factor test method and taking the sensory score as the index. On this basis, the texture properties, storage staling characteristics and starch in vitro digestibility of different steamed bread were compared. The results showed that the optimal additive amount of F. velutipes powder and water addition level were 2.5% and 52% in the steamed bread containing F. velutipes, respectively. The optimal additive amount of D. oppositifolia powder and water addition level were 5.0% and 62% in the steamed bread containing D. oppositifolia, respectively. The optimal additive proportion between F. velutipes powder and D. oppositifolia powder, total additive amount, and water addition level were 1 ∶ 3, 5.0%, and 56% in the composite steamed bread containing both F. velutipes and D. oppositifolia, respectively. The structural characteristics of steamed bread was improved. The addition of F. velutipes powder and D. oppositifolia powder had a negative effect on the staling of steamed bread to a certain extent, but it was beneficial to reduce the in vitro starch digestibility of steamed bread and stabilize the postprandial blood glucose to a certain extent. This study provides a theoretical basis for the development of a composite steamed bread containing F. velutipes and D. oppositifolia with good nutrition and quality.
作者
张鹏辉
聂远洋
李波
ZHANG Peng-hui;NIE Yuan-yang;LI Bo(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《中国食用菌》
2021年第5期79-86,共8页
Edible Fungi of China
基金
河南省科技创新杰出人才基金项目(174200510006)
河南省博士后科研项目(001803039)。
关键词
馒头
金针菇
山药
老化
体外消化率
steamed bread
Flammulina velutipes
Dioscorea oppositifolia
staling
digestibility in vitro
