摘要
豇豆经发芽后营养性能提高。考察了发芽豇豆粉对面团流变学特性及馒头品质的影响。结果表明:发芽豇豆粉的添加对灰分、湿面筋含量及降落数值等影响显著;对面团的流变学特性呈劣势变化;混合粉的基本理化指标、吸水率、拉伸能量、延伸度及最大拉伸阻力与馒头的感官评分呈显著相关。试验证明添加3%的发芽豇豆粉有助于提高面团的流变学特性和改善馒头的感官品质。
The nutritional benefits of cowpea will be improved afer germination. The purpose of this study was to examine the effects of the addition of germinated cowpea flours on rheological properties of dough and steamed bread quality. The result showed that： ash, wet gluten content and falling number were influenced significantly by the addition of germinated cowpea flours; The impact to the dough rheological parameters was negative; Basic physical and chemical indicators, water absorption, tensile energy, elongation and maximum tensile resistance of the mixed flours have been significantly correlated with sensory evaluation score. The study proved that 3% addition can improve the rheological properties and steamed bread quality.
出处
《食品科技》
CAS
北大核心
2013年第3期148-151,156,共5页
Food Science and Technology
关键词
发芽豇豆粉
流变学特性
馒头
germinated cowpea flours
rheological properties
steamed bread
