菊糖对馒头品质的影响

Effect of Inulin on Quality of Chinese Steamed Bread

[目的]研究添加不同比例的菊糖对馒头品质的影响,确定菊糖在馒头中的最佳添加量,为菊糖在馒头中的应用提供依据。[方法]将菊糖按质量比0、3%、6%、9%、12%、15%添加到馒头粉中制作馒头,采用质地测试仪对不同的菊糖添加量馒头的各项指标的变化趋势进行分析,通过综合质地特征测试与感官评定结果,最终确定出菊糖在馒头中的最佳添加量。[结果]感官评价结果表明,当菊糖添加量为6%时,馒头的评分最高,其次分别是9%、3%、12%、15%、0的添加量;根据对馒头硬度、粘聚性、弹性、粘着性、回复性和咀嚼度的质地特征测定结果,确定菊糖的最适添加量不高于9%。[结论]综合馒头评分和质地特征测试结果,确定菊糖在馒头中的最适添加量为6%。

[Objective] The object was to study the effects of the inulin with different rates on the quality of Chinese steamed bread（CSB） and confirmed the optimum dosage of the inulin in CSB,which could provide the basis for the application of the inulin in CSB.[Method] The inulin was added into the CSB flour with the rate of 0,3%,6%,9%,12% and 15% for preparing the CSB,the changes trend of various indicators of the inulin with different addition amounts was analyzed by the texture tester and the optimum dosage of the inulin in the CSB were confirmed finally through synthesizing the texture characteristic test and sensory assessment results.[Result] The sensory assessment showed that when the inulin dosage was 6%,the sensory score of the CSB was the highest,followed by that of 9%,3%,12%,15% and 0.The test of the texture characteristics including the hardness,cohesiveness,springiness,gumminess,resilience and chewiness of the CSB indicated that the optimum dosage of the inulin in the CSB wasn＇t over 9%.[Conclusion] Synthesizing the texture characteristic test and sensory assessment results it was confirmed that the optimum dosage of the inulin in CSB was 6%.