豌豆蛋白粉馒头加工工艺研究

Study on Processing Technology of Pea Protein Powder Steamed Bread

将豌豆蛋白粉作为营养强化剂加入小麦粉中以改善馒头的口感、风味,丰富馒头的种类,增加食用者对蛋白质的摄入。选取豌豆蛋白粉添加量、加水量、二次发酵时间和馒头坯揉制次数4个因素,设计单因素和L9(34)正交试验。结果表明:豌豆蛋白粉添加量为6%、加水量为54%、二次发酵时间为45 min、馒头坯揉制次数为12次,得到豌豆蛋白粉馒头品质较好。将豌豆蛋白粉馒头与小麦粉馒头比较,蛋白质、不饱和脂肪酸、膳食纤维、赖氨酸的含量高于小麦馒头,添加豌豆蛋白粉明显改善了馒头品质,感官评分检验在5%水平下t=5.582,大于t9(5%)=2.262,两者存在显著差异,豌豆蛋白粉馒头感官性状、营养价值均优于小麦馒头。

In order to increase the nutritional value of steamed bread,pea protein flour as nutritional additives was added to the steamed bread,which could improve its taste and flavors,enriched the varieties of steamed bread and increased consumer's intake of protein.Four factors were selected,such as the addition of pea protein flour,the amount of water,secondary fermentation time and the number of kneading steamed bread billet,to design single factor and L9(34)orthogonal test.The results indicated the optimum condition for the processing technology of pea steamed bread was as follows:proportion of pea protein flour 6%,water 54%,secondary fermentation 45 min,and kneading steamed bread 12 times.Compared with the ordinary steamed bread,the pea steamed bread had higher content of protein,unsaturated fatty acid,dietary fiber and lysine.The addition of pea protein flour improved the quality of steamed bread.Scoring test of the pea protein flour steamed and the ordinary steamed bread,there were significant differences between them at the 5 percent level(t=5.582>2.262),and the sensory properties and nutritional value of pea protein flour steamed bread were better than that of wheat steamed bread.