阿拉伯木聚糖(AX)添加量对馒头品质的影响

EFFECT OF ADDITION OF ARABINOXYLAN ON THE QUALITY OF STEAMED BREAD

为了探究改善馒头品质的方法,选用两种馒头专用小麦粉,取小麦麸皮阿拉伯木聚糖(AX)分别以0%、0.1%、0.2%、0.3%、0.4%、0.5%加入面粉中混匀,将各混合粉制成馒头,对其质构、色泽、感官进行分析评价。结果表明:向小麦粉中添加适量AX能够降低馒头的硬度和黏性,改善其质构特性,提高馒头质量,降低馒头的白度,加深馒头的黄色程度。两种馒头的比容、结构和弹韧性均呈先增加后减小的趋势,且在添加量为0.2%时达到最优值,1号粉制作的馒头最佳比容为2.32 m L/g,2号粉制作的馒头最佳比容为2.31 m L/g,与对照样相比分别增加了26.09%和20.94%。两种馒头感官评价总分随着AX添加量的增加呈现先上升后下降的趋势,且都在添加量为0.2%时达最高,1号粉制作的馒头感官评价最高为91.0分,2号粉制作的馒头感官评价最高为90.7分。过量添加AX,两种馒头的外观、色泽、粘牙性和气味等评分呈下降趋势、高径比降低、挺度下降、颜色变暗,馒头质量下降。

In order to improve the quality of steamed bread,two powder samples mixed by two kinds of special wheat flour with 0,0.1%,0.2%,0.3%,0.4%and 0.5%proportion of arabinoxylan(AX)respectively were used for stream bread preparation in the present study.The texture,color and sensory of prepared steamed bread were evaluated.The results showed that the addition of proper amount of AX could decrease the hardness and adhesiveness of steamed bread;improve their texture characteristics;make the quality of steamed bread better;decrease the brightness and increase the yellow degree of the two kinds of steamed bread.The specific volume,structure and elasticity of the two kinds of steamed breads both showed a trend of increasing first and then decreasing,which reached to the optimal value when the addition amount of AX was 0.2%.The optimum specific volume of steamed bread prepared by No.1 and No.2 powder were 2.32 mL/g and 2.31 mL/g respectively,which increased of 26.09%and 20.94%respectively compared with the controls.The total sensory evaluation scores of the two kinds of steamed bread both showed a trend of rising first and then decreasing with the increase of addition amount of AX,and the highest sensory evaluation values of the two kinds of steamed bread were 91.0 points and 90.7 points,respectively,which were both achieved when 0.2%of AX was added in.However,with excessive AX addition,the appearance,color,stickiness and odor of the two steamed breads all showed a downward trend,the ratio of height to diameter decreased,the stiffness decreased,the color darkened,and the quality of the steamed bread fell.