燕麦杂粮馒头食用品质特性的影响因素研究

Influencing Factors of Edible Quality Characteristics of Oat Multigrain Steamed Bread

以小麦粉为主要原料并添加适量的挤压/未挤压燕麦粉,采用二次发酵的方法制作燕麦馒头。研究方向主要是添加量以及挤压后燕麦粉添加对馒头的影响,研究添加不同量的挤压/未挤压燕麦粉之后馒头口感的变化,用质构测定以及感官评价得出的指标进行综合衡量,并对挤压燕麦粉以及未挤压燕麦粉添加后馒头的不同变化进行讨论。结果得出挤压燕麦粉的添加量为25%,未挤压燕麦粉的添加量为20%时,能得到营养比较高而且口感也相对较好的馒头。而且,相同添加量的情况下,挤压燕麦粉添加后制作出的馒头食用品质更好。

Using wheat flour as the main raw material and adding a proper amount of expanded extruded/non-extruded oat flour,the oat steamed bread was produced by secondary fermentation.The main aims is to study the influence of the addition amount of oat meal and the oat meal after extrusion on steamed bread.The change of the taste of steamed bread after adding different amount of expanded extruded/non-extruded oat flour is studied.The change will be verified with texture profile analysis test and sensory evaluation.And the difference of change in extruded/non-extruded oat steamed bread with different amount of additional were discussed.The results showed that in the amount of extruded oat flour of 25%and the non-extruded oat additional of 20%will get the nutritive steamed bread with relatively good taste.Moreover,under the same addition amount,the steamed bread made by extruded oat flour has better edible quality.