荞麦-小麦粉馒头复配添加剂的研究

Study on the compound additives of buckwheat-wheat flour steamed bread

利用TGase、黄原胶及醇溶蛋白对荞麦-小麦粉馒头品质进行改良。从硬度和比容方面分别研究TGase、黄原胶及醇溶蛋白对荞麦-小麦粉馒头品质的影响。以比容为响应指标,利用响应面法对3种添加剂进行优化复配,开发荞麦-小麦粉馒头复配添加剂。结果表明:复配添加剂最优配方为以100 g荞麦-小麦粉质量为基准,TGase 0.057%、黄原胶0.33%和醇溶蛋白0.71%。该复配添加剂可以使荞麦-小麦粉馒头硬度降低34%、比容升高46%。与空白组馒头相比,制得的荞麦-小麦粉馒头质地松软,更容易被消费者所接受。

TGase,xanthan gum and gliadin were used to improve the quality of buckwheat-wheat flour steamed bread.The effects of TGase,xanthan gum and gliadin on the quality of buckwheat-wheat flour steamed bread were studied by measuring the hardness and specific volume of steamed bread.Taking specific volume as the response index,the response surface method was used to optimize the compounding of three additives,and the buckwheat-wheat flour steamed bread compound additive was developed.The results showed that the optimal formula of compound additives were as follows:Taking 100 g buckwheat-wheat flour mass as the benchmark,TGase 0.057%,xanthan gum 0.33%and gliadin 0.71%.The compound additive could reduce the hardness of buckwheat-wheat flour steamed bread by 34%and increase the specific volume by 46%.Compared with the blank group of steamed buns,the buckwheatwheat flour steamed bread had a soft texture and was more easily accepted by consumers.