摘要 与全小麦粉馒头相比,杂粮馒头具有保健功能,且在改善饮食结构和均衡膳食方面发挥重要作用,为研究口感好、营养丰富的复合粗杂粮馒头,通过单因素试验分析了不同添加量的大豆粉、小米粉、高粱粉以及不同添加量的水、酵母和发酵时间对复合粉馒头的白度、质构和感官评价的影响,并使用Box-Behnken响应面法对复合杂粮馒头的配比进行优化,获得最优的配比参数。结果表明:添加大豆粉和小米粉对馒头白度影响较大,随添加量增加白度直线下降,分别由53.56、60.18降到23.94、46.58,添加高粱粉的馒头白度没有明显变化。随杂粮粉添加量的增加,馒头的硬度、胶黏性、咀嚼性逐渐增加,弹性、回复性逐渐减少。在小米粉、大豆粉、高粱粉、酵母、水的添加量分别为9.0%、4.6%、6.8%、1.0%、53.0%,发酵时间为102.0 min的条件下生产出的复合杂粮馒头具有最佳的感官评价,评分为85.43分,风味与色泽最优。将3种不同杂粮粉添加到面粉中不仅改善了面制品风味,提高了面制品的营养特性使之更有利于人体健康,而且也提高了多谷物加工的利用率。 Steamed bread is one of the traditional staple foods in our country. With the development of food culture and people’ s pursuit of healthy diet,steamed bread is developed towards healthy functionality,which includes coarse grain steamed bread with more nutritious compounds. Moreover,the test should not be sacrificed. In this study,a single factor experiment was carried out using soy flour,millet flour,sorghum flour,water,and yeast as raw materials. The changes of TPA,whiteness and antioxidant properties of multi-grain steamed bread were studied by a texture analyzer and a color difference analyzer. In general,the whiteness of steamed bread was affected heavily by the addition of soybean flour and millet flour.The whiteness value decreased linearly,from 53. 56 and 60. 18 to 23. 94 and 46. 58. The whiteness of steamed bread with sorghun flour did not change stgnificantly. The whiteness reached the maximum value when the yeast was 0. 8%,the water was 50%,and the fermentation time was 90 minutes,which were71. 58,71. 41 and 59. 50. Therefore,it was determined that the optimal amount of yeast added was 0. 8%,the amount of water added was 50%,and the fermentation time was 90 minutes. Except for the 0% addition of various grains powder,with the increase of the addition of grains,the hardness,stickiness,and chewiness of the steamed bread gradually increased,while the elasticity,cohesion,and recovery gradually decreased.With the addition of water in a 5% gradient,the elasticity gradually increased,and the cohesion and recovery did not change significantly. The remaining properties reach the lowest at 50% addition,As the added amount of yeast increases in a 0. 2% gradient,the hardness,stickiness,and chewiness of the steamed bread gradually decreased,and the other properties gradually increased. As the fermentation time increases in a gradient of 30 min,the elasticity reached the highest at 90 min,the cohesion and recovery did not change significantly,and the other properties decreased to the lowest. Through the Box-Behnke
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42-48,共7页 Journal of Henan University of Technology:Natural Science Edition
基金 粮食公益性行业科研专项(201313011) 河南省基础与前沿技术研究计划(152300410077) 河南工业大学省属高校基本科研业务费专项资金(2014YWJC05)。
关键词 粗杂粮粉 复合粉 面制品 响应面法 馒头 感官评价 multi-grain flour compound flour noodle products response surface method steamed bread sensory evaluation
