麦麸添加量和粒度对饺子皮品质的影响

Effects of the Addition Level and Particle Size of Wheat Bran on the Quality of Dumpling Wrapper

为了研究麦麸添加量和粒度对饺子皮品质的影响。以饺子粉和不同添加量(1%、3%、5%)及粒度(0.096、0.12、0.18、0.38 mm)的麦麸为原料制成饺子皮,测试饺子皮的质构特性和蒸煮特性,并对饺子皮进行感官评价和微观结构进行观察。结果表明,硬度、胶粘性随着麦麸添加量的增加而显著增加(p<0.05),且随着麦麸粒度的减小而增加;吸水率随着麦麸添加量的增加而显著增加(p<0.05),且随着麦麸粒度的减小而增加;蒸煮损失率随着麦麸添加量的增加而显著减小(p<0.05),且随着麦麸粒度的减小而减小;麦麸可以改善饺子皮口感,增加饺子皮的麦麸香味,但饺子皮的颜色、光泽、光滑性等会有所下降;随着麦麸添加量的增加和粒度的减小,面筋网络结构更加紧密,空隙减小。研究表明,添加5%的粒度为0.12 mm左右的麦麸时,感官评价最好,饺子皮具有较好的综合品质。

To analyze the effects of amount level(1%,3%,5%)and particle size(0.096,0.12,0.18,0.38 mm)of wheat bran on the quality of dumpling wrappers. Dumpling wrappers were prepared using dumpling flour and wheat bran. The textural properties,cooking properties and sensory evaluation of dumpling wrappers were analyzed,the microstructure was observed. Results showed that the hardness and gumminess of dumpling wrappers were increased significantly with the increased of amount level of wheat bran(p<0.05),increased as particle size decreased. Water absorption was increased significantly with the increased of amount level of wheat bran(p<0.05),increased as particle size decreased. Cooking loss was decreased significantly with the increased of amount level(p<0.05)and decreased as particle size decreased. Sensory evaluation revealed that wheat bran improved the taste of the dumpling wrappers and increased its scent. However,wheat bran decreased the color,luster,and smoothness of the dumpling wrappers. The gluten network structure was more compacted and the gap was decreased with the increase of amount level and decrease of particle size.The results indicated that the quality of dumpling wrappers was better when approximately 5% wheat bran was added and particle size was approximately 0.12 mm.