羧甲基纤维素钠对莜麦馒头品质影响

Effect of CMC-Na on quality of naked oat steamed bread

研究不同添加量羧甲基纤维素钠(CMC–Na)对莜麦馒头品质影响,确定CMC–Na在莜麦馒头中最佳添加量。将CMC–Na按质量比0.04%、0.06%、0.08%、0.10%和0.12%添加到馒头粉中制作莜麦馒头,分析不同CMC–Na添加量时莜麦馒头比容、质构和感官变化趋势,综合检测结果确定CMC–Na在莜麦馒头中最佳添加量。当CMC–Na添加量为0.08%时,制作莜麦馒头感官评分最高;根据质构、比容和感官测定结果,CMC–Na能改善馒头质构,提高馒头品质,莜麦馒头中CMC–Na最佳添加量为0.08%。

The object was to study the effects of the CMC-Na with different rates on the quality of naked oat steamed bread （ NOSB ） and confirmed the optimum dosage of the CMC-Na in NOSB, which could provide the basis for the application of the inulin in NOSB. The CMC-Na was added into the flour with the rate of 0.04%, 0.06%, 0.08%, 0.10% and 0.12% for preparing the NOSB, the changes trend of texture, specific volume and sensory assessment of the CMC-Na with different addition amounts was analyzed and the optimum dosage of the CMC-Na in the NOSB were confirmed finally. The sensory assessment showed that when the CMC-Na dosage was 0.08%, the sensory score of the NOSB was the highest. The test of the texture, specific volume and sensory assessment of the NOSB indicated that the optimum dosage of the CMC-Na in the NOSB was 0.08%. The certain amount of CMC-Na could improve NOSB texture and quality, the optimum dosage of the CMC-Na in NOSB was 0.08%.