绿豆超微全粉对馒头品质的影响

Effect of Superfine Grinded Whole Mung Bean Powder on Quality of Steamed Bread

以不同比例的绿豆超微全粉替代小麦粉,研究绿豆超微全粉对馒头感官品质、质构特性及内部纹理结构的影响。结果表明,经过超微粉碎处理,绿豆全粉平均粒径D_(50)为17.71μm,达到超微粉级别。绿豆超微全粉馒头口感得到改善,不再有粗糙感觉。绿豆超微全粉的添加降低了面粉中面筋蛋白的含量,馒头的内部结构变差,外观、色泽、弹韧性以及气味和滋味得分降低,比容和黏性无显著变化。结果表明:制作馒头时,绿豆超微全粉的添加量最高以10%为宜。绿豆全粉的添加使馒头的硬度和咀嚼性显著增加。黏附性、内聚性和回复性均未表现出明显的变化规律,弹性变化不大。样品切片亮度、气孔对比度、气孔数量和气孔密度均显著降低,气孔直径和粗气孔体积均显著增加,壁厚、粗细气孔比和气孔延长度差异不显著。

Wheat flour was substituted with superfine grinded whole mung bean powder, and the effect of the substitution on sensory quality, texture, internal texture （digital image analysis） of steamed bread made of mung bean was investigated. The results revealed that： The average particle size of superfine grinded whole mung bean powder became 17.71 jarn and the micro powder could be called superfine powder. The steamed bread made of superfine grinded whole mung bean powder tasted no longer rough. With the increase of the content of superfine grinded whole mung bean powder, the content of gluten protein in the flour decreased, and the score of internal slructure, appearance, color, elasticity and toughness and smell and taste also decreased, specific volume and viscosity didn＇t change significantly. The optimum content of whole mung bean powder was 10%. The hardness and chewiness of steamed bread increased significantly because of the addition of whole mung bean powder, and there was no obvious regularity in adhesiveness, cohesiveness and resilience and no significant change in springiness. With the increase of the content of whole mung bean powder, the slice brightness, cell contrast, number of cells and density of cells decreased significantly, cell diameter and volume of coarse cell increased significantly, and there was no obvious change in wall thickness, coarse/fine ratio and cell elongation.