热压活化麸皮对馒头冷藏期间水分分布及质构影响的研究

Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage

通过添加热压处理麸皮到馒头粉中研究其对面粉吸水性能的影响,并考察热压处理麸皮添加量对冷藏包装馒头水分及水分分布的影响。结果表明,添加热压处理麸皮使面粉吸水性能改善显著,且面粉的吸水性与热压处理麸皮的添加量具有极好的相关性,其线性回归方程y=32.525*x+44.207,R2=0.9969。热压处理麸皮的添加增加了馒头的含水量,可减弱水分的迁移流失。添加麸皮使得馒头的强结合水和弱结合水都显著增加。添加麸皮使得馒头屈服值增加,馒头硬度和胶着性值增加,回复性和粘聚性值减小。随着麸皮含量的增加,馒头屈服值增加。

In this paper,the fine bran processed by heating and pressuring was added into the flour for the steamed bread.The moisture,TPA,water distribution and so on of steamed bread was evaluated during the storage in cool.The results showed that there was a certain correlation between the dosage of the fine bran and the water absorption of the flour,the regression equation is y=32.525*x+44.207,R2=0.9969.The additive of the fine bran led to an increase of water content of steamed bread.The water migration of the steam bread weakened in cold storage,with the strong and weak binding water of steamed bread increased.The hardness and adhesion of the steamed bread strengthened,the reactivity and adhesion decreased for the addition of fine bran.Moreover,the yield value of steamed bread increased with the increase of bran content.