摘要
以小麦粉和麸皮为原料,研究热处理麸皮对馒头品质的影响。研究表明,随着麸皮添加量的增加,面团的连续性和一致性遭到破坏,持气能力下降,气室破裂的程度增加。随着添加麸皮粒度的减小,麸皮对馒头色泽的影响较小。当热处理麸皮添加量为15%时,麸皮面团气室破裂的程度随着添加粒度的减小逐渐降低。随着麸皮添加量的增加,麸皮馒头的比容降低、高径比增加,感官评分下降,热处理麸皮添加量为15%、粒度为100目时制作的麸皮馒头最优。
Using wheat flour and bran as raw material, this paper studied the effect of heat-treated bran on the quality characteristics of steamed bread. The results showed that the increase of bran amount resulted in destruction of continuity and consistency of dough, decrease of air-holding capacity, and increase of the bursting degree of air chambers; and decrease of bran particle size had little effect on the color of steamed bran bread. When the addition amount of heat-treated bran was 15%, the bursting degree of air chambers of bran dough decreased with the decrease of particle size of the added bran. The increase of bran amount resulted in decrease of specific volume, increase of height-diameter ratio, and decrease of sensory evaluation value. The steamed bran bread had the highest quality when added with 15% 100-mesh heat-treated bran.
作者
徐启恩
温纪平
王华东
XU Qien WEN Jiping WANG Huadong(School of Food Science and Technology, Henan University of Technology, Collaborative Innovation Center of Henan Grain Corps, Zhengzhou 450001, China Zhejiang Province Grain Reserve and Management Co. ,Ltd., Hangzhou 310006, China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2017年第2期26-32,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
国家现代农业(小麦)产业技术体系建设专项(CARS-03)
农业部工艺项目(201303070)
关键词
麸皮馒头
品质特性
热处理
steamed bran bread
quality characteristics
heat treatment
