汽爆高粱全粉馒头的研制

Preparation of Steam-exploded Whole Sorghum Flour Steamed Bread

目的:研究汽爆对高粱功能成分的影响以及汽爆高粱全粉添加量对面团和馒头质构特性的影响。方法:汽爆高粱以蒸汽为汽爆介质,研究0.8 MPa压力维压5 min的条件下高粱中功能成分的变化;将汽爆高粱全粉按不同比例添加到小麦面粉中制作馒头,用质构仪测定面团和馒头的质构特性,用白度仪测定馒头白度值,对馒头食用品质进行感官评价,并讨论了汽爆高粱全粉的适宜添加量。结果表明:高粱经汽爆处理后,高粱中的功能成分含量发生变化:不溶性膳食纤维和单宁含量明显下降,抗性淀粉、总多酚和总黄酮含量提高。添加适量的汽爆高粱全粉可改变小麦面团的特性及馒头的品质,在本实验中汽爆高粱全粉的适宜添加量为25%,此时硬化速率低,馒头的食用品质较好。结论:汽爆有利于降解不溶性膳食纤维和单宁含量,促进功能成分的溶出,抗性淀粉、总多酚和黄酮含量增加;汽爆高粱全粉可以添加到馒头中,可以为高粱的开发利用提供参考。

The objective of this study was to investigate the effect of steam explosion on functional components of sorghum and the effect of steam-exploded flour on textural properties of dough and wheat steamed bread. Sorghum was treated by steam explosion.The effects of steam explosion which residence time was 5 min under 0.8 MPa on functional components of sorghum were investigated.Steam-exploded whole sorghum flour was added to wheat flour at different ratios.Textural properties of wheat dough and steamed bread were studied using texture profile analysis, and whiteness value of steamed bread was examined by brightnessmeter.Then ,the sensory evaluation of edible steamed bread was performed and the suitable amount of steam-exploded whole sorghum flour was discussed. Results showed that the insoluble dietary fiber and tannin contents of steam-exploded sorghum was lower than the contents of untreated sorghum,resistant starch,total ilavonoids and polyphenol contents of steam- exploded sorghum were higher than untreated sorghum.The added steam-exploded whole sorghum flour changed the properties of wheat dough and steamed bread.In the study, the best additive amount of steam-exploded whole sorghum flour was 25%, of which aging degree of steamed bread was low,the eating guality of steamed bread was better.Steam explosion was efficient for the degradation of insoluble dietary fiber and tannin, and promoting the dissolving out of functional components from sorghum, resistant starch, total flavonoids and polyphenol contents increased. The wheat steamed bread added steam- exploded whole sorghum flour could provide the reference of development and utilization of sorghum.