馒头的微波烹制工艺与特性研究

Study on the Preparation and Properties of Steamed Bread Cooked by Microwave

采用正交试验研究加水量、醒发时间、微波剂量和烹制时间对微波烹制馒头感官品质的影响,确定最佳工艺参数,并对比分析微波和蒸汽2种不同烹制方式下馒头的微观形貌、质构特性和消化特性。试验表明,微波烹制馒头的适宜工艺参数为:加水量为50 g/100 g小麦粉,醒发时间为35 min,采用2.76 W/g的微波剂量,烹制时间为2.5 min。在此工艺条件下所制作的馒头感官品质与蒸汽烹制馒头较为接近。与蒸汽烹制馒头相比,微波烹制馒头的口感稍劣;内部微观结构较为粗糙,孔洞均匀性稍差,孔壁较厚,局部区域略呈聚集状,部分网络结构有轻微程度的断裂;硬度、黏聚性和咀嚼度较大,弹性较小;淀粉消化率较高,蛋白质消化特性与之相近。

／The effects of the water addition,the proofing time, the microwave power and the cooking time on Uae organoleptic quality of microwave cooking steamed bread were determined by Orthogonal experimental design to obtain the suitable technical parameters. The microcosmic shape, texture characteristics and digestion properties of microwave cooking steamed bread were compared with the steamed bread made by steam. The results showed that the appropriate process parameters for steamed bread cooked by microwave heating were 50 g water added to the 100 g flour,the fermen- tation time of 35 min, cooked by 2.76 W/g microwave heating for 2.5 min. Under the experimental conditions ,the orga- noleptic quality of steamed bread cooked by microwave was fairly close to these cooked by steaming. Compared with steamed bread ,the bread cooked by microwave had a little poorer sensory quality ,more comparatively rough microstructure, a little worse uniform porosity and thicker pore -wall, a slightly tendency for its matter to agglomerate in the local region and to break of the partitive network structure, and the higher Hardness, Cohesiveness, Chewiness and the smaller Springi- ness. The starch digestibility of microwave steaming bread was better while the protein digestibility of them was similar.