紫麦麸皮对馒头品质和维生素B含量影响的研究

Study on the effect of purple wheat bran on quality and vitamin B content of steamed bread

通过检测麸皮紫麦面粉成分、4种维生素B含量、粉质特性、理化指标和质构特性,研究不同紫麦麸皮含量对紫麦馒头冷藏期间品质特性的影响和维生素B含量的变化。结果显示:麸皮的加入对紫麦面粉的组成和粉质特性影响较大,白度、面筋指数、膳食纤维含量、4种维生素B含量、冷藏期间紫麦馒头的比容、酸度、质构特性影响显著,储藏期间紫麦馒头的维生素B1、B2、B5、B6的含量变化较小。适度添加紫麦麸皮可以改善馒头的营养价值,提高主食品的B族维生素和膳食纤维的供给量。

Effects of different purple wheat bran content on quality characteristics and changes of vitamin B content during cold storage were studied.The results showed that the addition of bran had great influence on the composition and powder characteristics of purple wheat flour,whiteness,gluten index,dietary fiber content,4 kinds of vitamin B content,specific volume,acidity and texture characteristics of purple wheat steamed bread during cold storage,and the content of vitamin B1,B2,B5,B6 of purple wheat steamed bread during storage changed little.Appropriate addition of purple wheat bran can improve the nutritional value of steamed bread and increase the supply of B vitamins and dietary fiber of the main food.