山药多糖对馒头品质的影响

The effect of yam polysaccharides on the quality of steamed bread

山药多糖具有降血糖、降血脂等多种营养价值和功能特性,可为馒头增加保健功能。为探究山药多糖对馒头品质的影响,将不同添加量的山药多糖添加到小麦粉中制作成馒头,研究山药多糖对馒头质构特性、老化特性和感官品质等方面的影响。结果表明,山药多糖的添加量为2%和4%时,与空白对照组(山药多糖添加量0%)相比,馒头的硬度、咀嚼性和弹性无显著差异;山药多糖的添加量为6%和8%时,馒头的硬度、咀嚼性增加,弹性降低;与空白对照组相比,添加山药多糖对馒头的短期老化有一定的改善作用。此外,山药多糖的添加量为4%时,馒头的咬劲强、弹性大、爽口不粘牙,感官评分最高。

Yam polysaccharides had a variety of nutritional value and functional properties such as lowering blood sugar and blood lipids,which could increase the health function of steamed bread.This experiment explored the effects of different addition amounts of yam polysaccharides on the texture characteristics,aging characteristics and sensory quality of steamed bread.The results showed that when the addition amount of yam polysaccharide was 2%and 4%,there was no significant difference in the hardness,chewiness and elasticity of the steamed bread compared with the blank control group(the addition amount of yam polysaccharide was 0%);The addition amount of yam polysaccharide was 6%and 8%,the hardness and chewiness of the steamed bread increased,but the elasticity decreased;Compared with the blank control group,the addition of yam polysaccharides had a certain improvement effect on the short-term aging of the steamed bread.In addition,when the added amount of yam polysaccharide was 4%,steamed bread had strong bite,elasticity,refreshing and non-sticky,and the sensory score was the highest.