脱毒亚麻饼粉对馒头品质的影响

Effect of Detoxified, Partially Defatted Flaxseed Meals on the Quality of Steamed Bread

研究了脱毒亚麻饼粉的不同添加比例对馒头比容、色泽、质构、感官和营养等品质的影响。结果表明:添加过多的脱毒亚麻饼粉,会使馒头的比容、扩展比下降以及色泽变暗;质构结果表明,随着脱毒亚麻饼粉添加比例的增加,馒头的硬度、胶粘性与咀嚼性不断增加,弹性、内聚性与回复性不断减小;馒头的油脂、蛋白质和灰分含量逐渐增加,氨基酸含量除脯氨酸外均呈增加趋势,木酚素含量也显著增加(p<0.05),添加15%脱毒亚麻饼粉馒头的木酚素含量高达3.34 mg/g;馒头的感官评分随着脱毒亚麻饼粉的添加比例增大逐渐降低,但添加3%和6%脱毒亚麻饼粉馒头的感官评分显著高于其他添加脱毒亚麻饼粉的馒头,二者的感官评分均大于90且没有显著性差异,因添加6%脱毒亚麻饼粉馒头含有更多的油脂、蛋白质和木酚素等营养物质,故选择脱毒亚麻饼粉的最佳添加比例为6%。

The effect of different levels of detoxified, partially defatted flaxseed meals on the specific volume, color, texture, sensory characteristics, nutritional quality, and other characteristics of steamed bread was studied. The results showed that adding excessive amount of detoxified, partially defatted flaxseed meals could decrease the specific volume and expansion ratio of steamed bread, and the bread turns dark in color. The textural test showed that the hardness, gumminess, and chewiness of steamed breads increased continuously with increasing amounts of detoxified, partially defatted flaxseed meals, while springiness, cohesiveness, and resilience decreased continuously. The fat, protein, and ash contents increased, but the content of amino acids（except for proline） showed an increasing trend. Moreover, the lignan content also significantly increased（p〈0.05）, and lignan content in a steamed bread containing 15% detoxified, partially defatted flaxseed meals could be up to 3.34 mg/g. The sensory evaluation score of steamed bread gradually decreased with increasing amount of detoxified, partially defatted flaxseed meals. However, the sensory evaluation scores of the steamed breads with additions of 3% and 6% of detoxified, partially defatted flaxseed meals（above 90） were significantly higher than the other tested steamed breads, and showed no significant differences between each other. Since the steamed breads with addition of 6% detoxified, partially defatted flaxseed meals had more fat, protein, lignans, and other nutrients, the optimum amount of detoxified partially defatted flaxseed meals that should be added to steamed bread was determined as 6%.