不同添加剂对荞麦-小麦面团及馒头品质的影响

Effects of different additives on the quality of buckwheat-wheat dough and steamed bread

探究不同添加剂对荞麦-小麦面团及馒头品质的影响。结果表明:脱脂豆粉和谷氨酰胺转氨酶能够改善荞麦-小麦面团的筋力,其中脱脂豆粉主要提升面团的吸水率、延长形成时间和稳定时间,当其添加量为1.5%(以小麦、荞麦复配粉质量计,下同)时,延伸性和阻力达到平衡,感官评分最高;而谷氨酰胺转氨酶改善粉质特性的趋势与脱脂豆粉相同,但拉伸特性较差,当其添加量为0.10%时,感官评分最高;α-淀粉酶能够改善面团的组织结构,当其添加量为0.15%时,感官评分达到最高。

The effects of different additives on the quality of buckwheat-wheat dough and steamed bread were investigated.The results showed that defatted soybean flour and transglutaminase could improved the strength of buckwheat-wheat dough,among which defatted soybean flour mainly improved the water absorption,prolonged the formation time and stability time of the dough.When the added amount was 1.5 %(based on the mass of wheat and buckwheat composite flour,the same below),the extensibility and resistance reached balance,and the sensory score was the highest.The tendency of transglutaminase to improve the properties of flour was the same as that of defatted soybean flour,but the tensile property was poor.When the content of transglutaminase was 0.10 %,the sensory score was the highest.α-amylase could improved the structure of dough.When the content of amylase was 0.15 %,the sensory score reaches the highest.