香菇超微全粉对面团特性及馒头品质的影响

Effect of superfine whole lentinus edodes powder on properties of dough and quality of steamed bread

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%.