刀豆超微粉对面粉理化性质的影响及其馒头开发研究

Effect of Concanava Superfine Powder on the Physicochemical Properties of Flour and Its Research on Steamed Bread

研究刀豆超微粉对面粉理化性质的影响及其馒头品质,得到刀豆超微粉在馒头中的适宜添加量。采用粉质仪、拉伸仪、湿面筋仪、降落数值仪测定刀豆超微粉对面粉理化指标的影响,采用质构仪测定刀豆超微粉对馒头质构参数的影响,采用感官方法评价刀豆超微粉和刀豆粗粉对馒头感官品质指标的影响。从刀豆超微粉对面粉理化指标和馒头的质构、感官品质、营养价值的影响综合考虑,刀豆超微粉适宜添加量为9%,此时馒头中蛋白含量提高14.88%,脂肪含量提高11.93%,膳食纤维含量提高88.55%,碳水化合物含量下降4.09%,灰分含量提高66.67%,提高了小麦粉馒头的营养价值。

The effect of concanava superfine powder on the physicochemical properties of flour and the quality of steamed bread was studied,and the appropriate addition amount of concanava superfine powder in steamed bread was obtained.Farinograph,extensograph,wet gluten tester,and falling number tester were used to determine the effect of concanava superfine powder on the physical and chemical indexes of flour,and the effect of concanava superfine powder on the texture parameters of steamed bread was determined by texture analyzer,and the sensory method was used to evaluate effects of concanava superfine powder and concanava coarse powder on sensory quality indexes of steamed bread.From the comprehensive consideration of the influence of concanava superfine powder on the physical and chemical indexes of flour and the texture,sensory quality and nutritional value of steamed bread,when the appropriate addition amount of concanava superfine powder was 9%,the protein content in steamed bread increased by 14.88%,and the oil and fat content were increased by 14.88%,the content of dietary fiber increased by 11.93%,the content of dietary fiber increased by 88.55%,the content of carbohydrates decreased by 4.09%,and the ash content increased by 66.67%,and the nutritional value of wheat flour steamed bread was improved.