摘要
为研究香菇超微全粉对小麦面团及馒头品质的影响,在小麦粉中分别添加0、2.5%、5%、7.5%、10%香菇超微粉,采用质构仪和pH计分别测定小麦面团、馒头的质构特性及p H值,采用色差计测定馒头的色差指标,并对馒头感官品质进行评价。结果表明:与对照组相比,随着香菇超微粉添加量的增加,面团的发酵性能稍有降低,面团的硬度、弹性、胶着度及回复性显著增加(P<0.05),粘聚性逐渐下降;馒头的硬度、胶着度和咀嚼度显著增加(P<0.05),弹性逐渐下降(P>0.05);馒头的比容和感官评分均呈下降趋势,当添加量增加到5%时,感官评分显著降低(P<0.05)。添加香菇超微粉制作馒头时,所得馒头色泽整体偏暗,感官品质变差,添加量以不超过5%为宜。
The effect of superfine whole lentinus edodes powder on the quality of wheat dough and steamed bread was investigated by adding the powder with the amount of 0,2. 5%,5%,7. 5%,10% into wheat flour. The textural properties and p H values of dough and steamed bread were determined by texture analyzer and p H meter,respectively. The color difference index of steamed bread was measured by automatic colorimeter,and the sensory quality of steamed bread was evaluated. The results revealed that the fermentation property of dough decreased slightly along with the increase of the addition of superfine whole lentinus edodes powder,while the hardness,elasticity,gumminess and resilience of dough increased significantly( P〈0. 05) and the cohesiveness decreased generally; the hardness,gumminess and chewiness of steamed bread increased significantly( P〈0. 05),and the elasticity decreased generally( P〉0. 05).The specific volume and sensory score of steamed bread showed a downward trend,and when the amount added to 5%,the score decreased significantly( P〈0. 05); the color and sensory evaluation of steamed bread became worse compared with the control group. When making steamed bread with superfine whole lentinus edodes powder,the amount added should be no more than 5%.
作者
赵玲玲
王文亮
王月明
崔文甲
弓志青
贾凤娟
沈文凤
ZHAO Ling - ling;WANG Wen- liang;WANG Yue - ming;CUI Wen - jia;GONG Zhi - qing;JIA Feng - juan;SHEN Wen - feng(Agricultural Products Institute, Shandong A c a d e m y of Agricultural Sciences, Jinan S h a n d o n g 250100;Key Laboratory of Agricultural Products D e e p Processing Technology of Shandong Province, Jinan Shandong 250100;Key Laboratory of Novel Food Resources Processing’ Ministry of Agriculture’ Jinan S h a n d o n g 250100)
出处
《粮油食品科技》
2018年第3期36-40,共5页
Science and Technology of Cereals,Oils and Foods
基金
山东省农业科学院农业科技创新工程(CXGC2017B06)
山东省农业重大应用技术创新项目(鲁财农指[2017]6号)
山东省食用菌创新团队产后加工岗位专家(SDAIT-07-08)
关键词
香菇
超微全粉
馒头
面团
质构特性
感官品质
lentinus edodes
superfine whole powder
steamed bread
dough
textural properties
sensory quality