抗性淀粉对北方馒头加工品质的影响

Effect of Resistant Starch on Processing Quality of Northern Style Chinese Steamed Bread

研究了抗性淀粉(Resistant Starch,RS)对北方馒头加工品质的影响。结果表明:随着RS添加量的增加,三种筋力抗性淀粉馒头的硬度和咀嚼性显著增加,弹性、黏聚性和回复性显著减小。10%RS添加量的强筋粉馒头和5%RS添加量的中筋粉馒头的硬度和咀嚼性明显低于弱筋粉馒头,具有可接受的口感。抗性淀粉添加于小麦粉中,在一定程度上恶化了小麦粉的加工性能,具体表现为馒头僵硬、弹性差、感官评分较低。馒头的老化主要出现在初始24 h内,不同RS添加量馒头的老化趋势相同。

The effect of resistant starch（RS） on northern style Chinese steamed bread processing quality was investigated.Results：When the RS proportion in blends increases,the hardness and chewiness of three kinds of steamed bread with different gluten strength increase significantly and the springiness,cohesiveness and resilience decrease significantly.The hardness and chewiness of steamed breads made of 10%RS - strong gluten flour and 5% RS - medium gluten flour are significantly lower than that of weak gluten flour steamed bread,although they have acceptable taste and flavor.The addition of RS deteriorates the processing quality of wheat flour,leading to large hardness, small springiness and low sensory score of steamed breads.The staling of steamed bread mainly occurs within the first 24 h.All the steamed breads with different RS blending proportion have the same staling trend.