菊粉特性及其对馒头品质的影响研究

Charactoristics of inulin and its effects on the quality of steamed bread

本论文分析了菊粉的糖分组成特征、结构和微观形态,以及菊粉对馒头粉糊化性质和热力学性质的影响,并将其应用于馒头食品中,通过感官评定、比容、延展比等指标探讨了菊粉对馒头品质的影响。结果表明:菊粉的Sephadex G25凝胶过滤色谱呈双峰分布,含有较多的不同聚合度的菊糖分子。SEM结果表明,菊粉颗粒呈球形,大小不均匀,多数颗粒表面凹凸不平。IR分析结果表明菊粉结构属于果聚糖结构。此外,菊粉对馒头粉的RVA粘度参数影响不大。然而,DSC分析表明,菊粉对馒头粉热力学性质影响较大。随着菊粉添加量的不同,馒头粉的糊化温度范围和吸热焓值发生了一定的变化。适当添加菊粉(8%)时馒头评分最高为89.3分,馒头比容较大。

In this paper, inulin composition characteristics, structure and morphology were investigated. And the effects of inulin on the pasting properties and thermodynamic properties of wheat flour were analyzed.Furthermore, the inulin was added in wheat flour to prepare the steamed bread.The sensory evaluation ,texture, specific volume, and other indicators were used to assay the steamed bread quality.The results showed that the elution of inulin on the Sephadex G25 revealed a bimodal distribution profile, containing a higher proportion of different degree of polymerization of fructan molecules.SEM results showed that inulin particles presented spherical, ununiform and the surfaces of most particle were uneven. IR results showed that inulin structure belonged to fructan structure characteristics.In addition,the effects of inulin on viscosity parameters of wheat flour were not obvious by the results of RVA,while the effect of inulin on the thermal properties of wheat flour was obvious according to the DSC results.The proper addition of inulin （8%） could improve the sensory quality （ score 89.3 ） and specific volume of steamed bread was larger than the control samples.