三种食用胶对低筋面粉及其冷冻馒头品质的影响

Effects of three food gums on the quality of low-gluten flour and frozen steamed bread

选用谷朊粉、黄原胶和CMC-Na三种食用胶,研究其对低筋面粉品质和冷冻馒头品质的影响。实验结果表明,复合添加0.2%黄原胶、0.2%CMC-Na和0.4%谷朊粉时,面粉的表观黏度最大,其面团的形成时间、稳定时间、吸水率、拉伸面积、拉伸阻力都高于空白组,与标准馒头粉很相近,而弱化度、粉质质量指数都优于空白组和标准馒头粉组,而且改良面粉制作的冷冻馒头其硬度、咀嚼性明显低于对照组和标准馒头粉组,而弹性与回复性略高于空白组和标准馒头粉组。总之,低筋面粉中0.2%黄原胶、0.2%CMC-Na和0.4%谷朊粉的复合添加,能够改善低筋面粉的品质,提高冷冻馒头的品质。

We studied the effects of three food gums （vital gluten, xanthan gum and CMC-Na） on the quality of low-gluten flour and frozen steamed bread. The orthogonal experiment suggested the combination of 0.2% xanthan gum, 0.2%CMC-Na and 0.4%vital gluten had the highest viscosity. The dough forming time, stability time, absorption, stretching area and tensile resistance were all higher than the control group, and is close to standard steamed bread powder. The degrees of softening and farinaceous quality indexes were superior to the control group and standard steamed bread powder. The frozen steamed bread experiment showed that by adding three compound gums, hardness and chewiness of the frozen steamed bread were far below the control group and standard steamed bread powder, and elasticity and recovery were slightly higher than the control group. Thus compound of 0.4%vital gluten, 0.2%xanthan gum and 0.2%CMC-Na could improve the quality of low-gluten flour and frozen steamed bread.