豆渣馒头加工工艺研究

Processing Technology of Steamed Bread Made with Bean Curd Residue

研究了豆腐渣粉、谷朊粉、酵母添加量对馒头感官品质和质构特性(TPA)的影响,通过单因素和正交试验确定豆渣馒头的最佳工艺条件,并采用环境扫描电镜研究豆渣馒头的微观结构。结果表明:小麦面粉85 g、豆腐渣粉15 g、谷朊粉1 g、活性干酵母0.6 g、发酵时间120 min时制作的豆渣馒头具有良好的品质和口感。电镜分析显示,豆渣粉的加入影响了面筋网络结构的形成,添加谷朊粉能够改善面筋网络结构,优化产品品质。

Bean curd residue（BCR）is the by-product of tofu and soybean milk manufactures.It contains 36.2% dietary fiber and 17.8% protein,and can improve the nutritional value when adding it into steamed bread.The objective of this paper was to assess the sensory qualities and textural properties of steamed breads made with BCR addition at different levels.The effects of the addition amounts of BCR powder,gluten and yeast on the sensory qualities,specific volume and texture profile analysis（TPA）properties of steamed breads prepared with traditional method were investigated.Based on single factor and orthogonal experiment,the optimal technical parameters for steamed bread were wheat flour 85 g,BCR powder 15 g,gluten 1 g,yeast 0.6 g,and fermentation time 120 min.The steamed bread made with these conditions had good sensory and textural qualities.The observation of environmental scanning electron microscope（ESEM）of steamed breads showed that the addition of BCR had negative effect on gluten network and influenced the water absorption and gelatinization of starch for the stronger hydroscopicity of BCR.Adding gluten powder could improve gluten network and increase the gas retention ability,as a result many bigger gas pores were kept in steamed bread.The results of this study demonstrate that replacing part of wheat flour with BCR to make steamed bread was a potential effective way for utilizing BCR.