鹰嘴豆与豌豆复合粉对面团特性及馒头品质的影响

Effects of Chickpea and Pea Compound Powder on Dough Properties and Steamed Bread Quality

将不同比例的鹰嘴豆、豌豆复合粉加入到小麦粉中,研究其对小麦面团粉质拉伸、糊化、质构特性以及对馒头感官评价的影响。研究结果表明,杂粮粉的添加量为4%~8%时,对面团的理化性质影响较小,而且能改善馒头的风味以及营养价值;当杂粮的添加量大于8%时,杂粮会弱化小麦面团中的面筋,影响馒头的品质及风味;因此,杂粮粉的添加量为4%~8%时,对馒头品质有一定的改善,馒头具备豆香风味,且富含膳食纤维,丰富馒头的营养成分,馒头的可接受性较高。

The effects of different proportions of chickpea and pea compound flours on the farinographical tensile,pasting,wheat flour,texture characteristics of wheat dough and sensory evaluation of steamed bread was studied. The results showed that,when the adding amount of multi-grain powder was 4 %-8 %,it had little effect on the physical and chemical properties of the dough,and the flavor and nutritional value of the steamed bread could be improved. When the adding amount of multi-grain was more than 8 %,the multi-grain weaked the gluten of wheat dough,the quality and flavor of steamed bread was effected. Therefore,when the adding amount of multi-grain powder was 4 %-8 %,the quality of steamed bread was improved. Steamed bread had bean flavor,dietary fiber,ingredients and more acceptable.