摘要
目的:研究不同添加量香菇粉对小麦粉面团基础营养成分、面团特性及馒头营养成分、质构及比容的影响。方法:在面粉中添加0、5、10、15、20、25、30、35、40 g/100 g的香菇粉,测定香菇复配粉的基础营养成分,利用质构仪测定面团的拉伸特性及粉质特性,利用F4发酵流变仪测试香菇粉面团的发酵流变学特性,并对香菇粉馒头制品的营养品质、质构及比容进行评价。结果:与对照组相比,随着香菇粉添加量的增加,香菇复配粉中蛋白质及膳食纤维含量增加,面团形成时间及稳定时间缩短,面团弱化强度和粉质指数显著降低,面团的发酵速度和发酵体积呈下降趋势。香菇复配粉馒头的氨基酸组成比例发生变化,赖氨酸含量增加,其馒头的硬度、咀嚼度及胶着度均呈增大趋势,弹性、回复性及比容先增大后降低。结论:香菇粉的添加使小麦面团和馒头的质构特性均发生了改变,在制作馒头时,香菇粉的添加量以不超过20 g/100 g为宜。
Objective:The study investigates the effects of different levels of added shiitake mushroom powder on the basic nutritional composition and dough characteristics of wheat flour,as well as the nutritional composition,texture,and specific volume of steamed bread.Methods:Adding 0,5,10,15,20,25,30,35,40 g/100 g of shiitake mushroom powder to the flour,determining the basic nutritional components of shiitake mushroom compound powder,using a texture analyzer to measure the dough’s stretching properties and farinograph property,using an F4 fermentor rheometer to test the rheological properties of shiitake mushroom powder dough fermentation,and evaluating the nutritional quality,texture,and specific volume of shiitake mushroom powder steamed bread products.Results:Compared with the control group,with the increase of shiitake mushroom powder addition,the protein and dietary fiber content of shiitake mushroom compound powder increased,the dough formation time and stabilization time were shortened,the dough weakening strength and flour quality index were significantly reduced,and the fermentation speed and fermentation volume of the dough showed a decreasing trend.The amino acid composition ratio of the shiitake mushroom powder composite flour steamed bread changed,with an increase in lysine content.The hardness,chewiness,and adhesiveness of the bread all showed an increasing trend,while the elasticity,springiness,and specific volume first increased and then decreased.Conclusion:The addition of shiitake mushroom powder changed the texture properties of the wheat dough and bread,and when making bread,the optimal amount of shiitake mushroom powder added should not exceed 20 g/100 g.
作者
朱翠玲
洪群燕
周超
董向向
徐海军
ZHU Cuiling;HONG Qunyan;ZHOU Chao;DONG Xiangxiang;XU Haijun(Zhejiang Agricultural Business College,Shaoxing 312000,China)
出处
《食品科技》
CAS
北大核心
2024年第8期178-184,共7页
Food Science and Technology
基金
院级青年项目(KY202319)。
关键词
香菇粉
馒头
面团特性
质构特性
shitake mushroom powder
Chinese steamed bread
dough characteristics
texture characteristics
