不同贮藏方式对发芽糙米馒头品质的影响研究

Effects of Different Storage Methods on the Quality of Germinated Brown Rice Steamed Bread

该文以北方馒头作为对照,比较分析发芽糙米馒头在贮藏期间品质的变化及各指标之间的相关性。结果表明:贮藏前3 d发芽糙米馒头的感官评分低于北方馒头,后期有所改变;贮藏第9天与第1天相比,发芽糙米馒头的比容、高径比、硬度及咀嚼性的变化率皆小于北方馒头,而弹性的下降率高于北方馒头。相关性分析表明:发芽糙米馒头的感官评价可通过比容、高径比表征;质构可表征发芽糙米馒头的比容和感官品质。

The northern steamed bread was used as a control to compare the changes in the quality of germinated brown rice steamed bread during storage and the correlation between various indicators.The results showed that the sensory score of germinated brown rice steamed bread was lower than that of northern steamed bread in the first 3 days of storage,but changed later.Compared with the first day of storage,the rate of the specific volume,height-diameter ratio,hardness and chewiness of germinated brown rice steamed bread was lower than that of the northern,and the rate of decline of elasticity was higher than that of the northern steamed bread.Correlation analysis showed that the sensory evaluation of germinated brown rice steamed bread could be characterized by specific volume and height-diameter ratio;the texture could characterize the specific volume and sensory quality of germinated brown rice steamed bread.