不同全麦粉替代率对冷冻馒头品质的影响研究

Effects of different whole wheat flour substitution rates on the qualities of frozen steamed bread

中文关键词:  全麦粉  冷冻馒头  品质

英文关键词:whole wheat flour  frozen steamed bread  quality

中文摘要:

      目的 探讨不同全麦粉替代率对冷冻馒头品质影响的变化规律。方法 采用不同比例全麦粉(0、10%、20%、30%、40%、50%、60%、70%、80%、90%、100%)替代小麦粉, 测定了混合粉的湿面筋含量和流变学特性, 对比新鲜馒头, 评价全麦粉替代率对冷冻馒头外观、质构和感官品质的影响。结果 随全麦粉替代率增加, 面团湿面筋含量降低、吸水率增大、形成时间延长、稳定时间缩短。随全麦粉替代率的增大, 冷冻和新鲜馒头总体呈现馒头芯和馒头皮亮度下降、比容减小、硬度和咀嚼性增大、弹性和黏聚性降低、整体感官评分下降。相对于新鲜馒头, 冷冻馒头复蒸后亮度下降、比容减小、高径比增大、硬度和咀嚼性增大、感官评分下降。结论 全麦粉替代率20%及以内的冷冻馒头复蒸后品质仍可较为接近新鲜小麦馒头品质。若进一步提升全麦粉替代率, 冷冻馒头复蒸后品质下降显著(P<0.05), 有必要进一步开展品质改良研究。

英文摘要:

      Objective To investigate the changing law of the effects of different substitution rates of whole wheat flour on the qualities of frozen steamed bread. Methods Different proportions of whole wheat flour (0, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%) were used to replace wheat flour, the wet gluten content and rheological characteristics of dough were measured, compared with fresh steamed bread, the effects of whole wheat flour substitution rate on the appearance, texture and sensory quality of frozen steamed bread were evaluated. Results With the increase of whole wheat flour substitution rates, the wet gluten content of dough decreased, the water absorption increased, the formation time increased, the stability time decreased. With the increase of whole wheat flour addition, both frozen and fresh steamed bread showed a decrease in brightness of steamed bread core and steamed bread skin, the specific volume decreased, the hardness and chewiness increased, while springiness and cohesion decreased, and the sensory score decreased. Compared with fresh steamed bread, after re-steaming frozen steamed bread, the brightness decreased, the specific volume decreased, the height diameter ratio increased, the hardness and chewiness increased, and the sensory score decreased. Conclusion The quality of frozen steamed bread with whole wheat flour substitution rate of 20% or less can reach the quality of fresh wheat steamed bread. If the substitution rate of whole wheat flour is further improved and the quality of frozen steamed bread decreases significantly (P<0.05) after re-steaming, it is necessary to further carry out quality improvement research.