摘要
研究不同添加量的黄原胶对馒头质构的影响,采用TPA(Texture ProfileAnalysis)技术,研究黄原胶对馒头的硬度(Hardness)、弹性(Springiness)、粘着性(Adhesiveness)、内聚性(Cohesiveness)、咀嚼性(Chewingness)、回复性(Resilience)的影响。结果表明,馒头制作中添加一定量的黄原胶能够改善馒头的质构,提高馒头的品质。结果发现,黄原胶三个水平的添加量中0.10%的黄原胶改善馒头质构的效果最好。
The effect of xanthan gum on steamed bread texture was studied. The texture changes of steamed bread was analyzed by texture profile analysis（TPA）. The texture parameters included hardness,springiness,adhesiveness,cohesiveness,chewingness and resilience. The results showed that a certain amount of xanthan gum could improve steamed bread texture and quality,0.10% of xanthan gum was the best additive level in three additive levels.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第5期313-315,共3页
Science and Technology of Food Industry
基金
河南科技学院校级科研启动项目(6047)
福建省青年科技人才创新项目(2007F3052)
关键词
馒头
黄原胶
质构
steamed bread
xanthan gum
texture
