馒头品质评价体系构建

Construction of Quality Evaluation System for Steamed Bread

为改进馒头品质分析与评价技术,以2008年陕西关中地区的92个大田小麦样品为材料,按GB/T17320—1998标准对馒头品质进行感官评价,并测定馒头的色度及质构特性,通过相关分析与通径分析相结合的方法确定了馒头关键品质指标的权重。结果表明,质构仪TPA测试指标硬度、胶着性、弹性、回复性、咀嚼度均与馒头比容呈极显著正相关,亮度L*值与表面色泽呈极显著正相关,延展率与高度呈极显著负相关,质地性状(硬度×胶着性×咀嚼度)与外观性状和内部结构呈显著正相关,压缩张弛性(弹性×凝聚性×回复性)与气味呈显著正相关。确定比容、亮度L*值、延展率、质地性状、压缩张弛性、弹性、黏着性为馒头品质评价的关键指标。构建的馒头品质评价体系为,比容25分、L*为15分、质地特性10分、黏着性15分、压缩张驰性15分、弹性15分、延展率5分,总分采用100分制。以2009年的22个大田生产小麦样品为验证材料,利用GB/T17320—1998标准中的感官评分馒头品质评价体系对馒头的分类结果基本一致。所构建的馒头品质评价体系能够比较客观地反映小麦粉的品质特性,其评价结果将更为可靠。

92 wheat samples from Guanzhong area of Shaanxi province in 2008 were studied in order to improve the analysis and evaluation technology of steamed bread quality.Sensory evaluation of the steamed bread quality was carried out according to the standard GB/T 17320—1998,and the color and texture characteristics of the steamed bread quality were measured.The key indexes of steamed bread quality were determined with the combination of correlation analysis with path analysis.The results indicated that there was a high significant positive correlation between the specific volume and hardness,gumminess,springness,resilience and chewiness of texture analyzer TPA testing,and a high significant positive correlation between lightness and surface color.Extension rate had a significant negative correlation with height,and a significant positive correlation existed between textural properties（namely the product of hardness,gumminess and chewiness）with the appearance characteristic and internal structure,odor was significant positive correlation to compressed relaxation properties（namely the product of springness,cohesive and resilience）.Specific volume,lightness,extension rate,textural properties,compression relaxation,flexibility,adhesiveness were chosen as key indexes for evaluation of steamed bread quality.The steamed bread quality evaluation was constructed as follows：specific volume 25 points,lightness 15points,textural properties 10 points,adhesiveness 15 points,compression relaxation properties 15 points,flexibility 15 points,extension rate 5 points,and the total score was 100 points.22 wheat samples in 2009 were used as verification materials,and the results showed that the classification of steamed bread by sensory evaluation was basically in accordance with the steamed bread quality evaluation system.The steamed bread quality evaluation system constructed in this study could reflect the wheat flour and steamed bread quality objectively,and the evaluation results would be more reliable.