摘要 全麦粉馒头是以全麦粉为原料制作的产品,因其含有丰富的膳食纤维、矿物质、维生素等营养成分而备受消费者喜爱。为了提高全麦粉馒头的营养品质,以传统酸面团为发酵剂,结合冷藏中种发酵法制作酸面团全麦粉馒头。通过单因素试验,研究酸种的添加量、中种面团中全麦粉的添加比例、全麦粉中种面团的冷藏发酵时间对馒头品质的影响。进一步通过Box-Behnken设计进行响应面优化试验,以全麦粉馒头的感官评分为响应值确定出最佳工艺参数:酸种的添加量为40%、中种面团中全麦粉的添加比例为70%、全麦粉中种面团的冷藏发酵时间为27 h。在此工艺条件下制作酸面团全麦粉馒头,感官评分为86.22,与预测值86.50无显著性差异。与酵母全麦粉馒头相比,酸面团全麦粉馒头具有更大的比容,更细腻、更均匀的组织结构,更松软的口感,并具有传统老面馒头特有的发酵风味。 Whole wheat steamed bread is made from whole wheat flour. It is popular among consumers because of its rich dietary fiber,minerals,vitamins and other nutrients. To improve the nutritional quality of whole wheat steamed bread,traditional sourdough was used as the leavening agent and retarded spongedough method was adopted to make whole wheat steamed bread in this study. Effects of percentage of sour,sponge ratio and retarding time of sponge on specific volume and sensory score of steamed bread were investigated through a single factor experiment. The results showed that the three factors had significant effects on the specific volume and sensory score of steamed bread. To further verify the effects of the three factors on the quality of whole wheat steamed bread,response surface optimization test was carried out by designing Box-Behnken and the sensory score of sourdough whole wheat steamed bread was chosen as the response. The results showed that the order of influencing factors on the quality of whole wheat steamed bread was as follows: sponge ratio > sponge retarding time > percentage of sour,and optimal parameters were obtained as follows: percentage of sour of 40%,sponge ratio of 70% and sponge retarding time of 27 h. Under the optimum parameters,the experimental sensory score of sourdough whole wheat steamed bread was 86. 22,which approached to the predicted value of 86. 50. There was no significant difference between the result obtained from the validation test and the predicted value. Compared with yeast-fermented whole wheat steamed bread,sourdough whole wheat steamed bread was characterized with higher sensory score,larger specific volume,finer/uniform crumb structure and softer taste. Furthermore,it harbored unique flavor of steamed bread prepared by traditional starters.
机构地区 河南工业大学粮油食品学院
出处 《河南工业大学学报:自然科学版》 CAS 北大核心 2021年第1期35-41,84,共8页 Journal of Henan University of Technology:Natural Science Edition
基金 国家重点研发计划项目(2018YFD0401000)。
