朝鲜蓟超微粉对面团特性及馒头品质的影响

Effect of Addition of Ultrafine Powder of Artichoke on Dough Properties and Steamed Bread Quality

为明确朝鲜蓟超微粉对小麦粉的面团性质和馒头品质的影响,采用粉质仪、快速黏度仪、差示量热仪、质构仪等手段对朝鲜蓟超微粉、小麦粉混粉的面团特质和馒头品质进行研究。研究表明:添加朝鲜蓟超微粉会降低面团稳定时间、增加面团弱化度,显著提高淀粉糊化稳定性,改善淀粉老化特性。添加朝鲜蓟超微粉制得的馒头产品较对照样品的硬度和咀嚼度显著升高,回复性和黏附性略有降低。从感官评价结果来看,朝鲜蓟超微粉添加量为2.0%时,弹性最佳,内部气孔结构均匀细密,取得较高的品评得分。

The aim of this study was to explore the effect of adding ultrafine powder of artichoke(UPA)into wheat flour on farinograph characteristic,dough properties and steamed bread quality.These indices were determined by farinograph,rapid viscosity analyzer,differential calorimeter,texture profile analyzer and sensory evaluation.The results revealed that adding UPA could reduce the dough stability time,increase the degree of dough softening and significantly improve the pasting and aging properties of the mixed powder.The hardness and chewiness of UPA steamed bread products were significantly higher than those of control samples,while the recovery and adhesion were slightly lower.The results of sensory evaluation showed that the addition of UPA could cause perceived sensory changes of steamed bread.Addition of 2%UPA,the sensory score was the highest,especially the elasticity and internal pore structure.