不同改性麸皮回填全麦粉馒头品质特性的比较

Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

为比较研究不同改性麸皮回填制备的全麦粉对其馒头品质的影响,本文采用常压蒸汽、过热蒸汽、微波、挤压、酶解(木聚糖酶)和发酵(酵母)六种方式对小麦麸皮进行改性处理。改性后的小麦麸皮回填至小麦粉中得到不同麸皮性质的全麦粉,制作全麦馒头,比较研究了不同改性麸皮回填全麦粉馒头的感官品质、质构特性和老化性质的差异性,并采用主成分分析法对六种改性麸皮回填全麦粉馒头品质进行综合分析。结果表明,六种改性麸皮对全麦馒头品质均有一定程度的改善作用,其中,挤压和发酵麸皮加深了全麦馒头表观颜色;改性全麦馒头的感官综合评分较对照组提升了7.3~16.8分,酶解麸皮全麦馒头得分最高;改性全麦馒头芯的弹性和粘聚性变化不显著,发酵和常压蒸汽麸皮能显著降低全麦馒头芯硬度(P<0.05),发酵麸皮能显著降低全麦馒头芯的咀嚼性(P<0.05),发酵改性麸皮全麦馒头质构品质最佳;−20℃储藏24h期间,相比于未改性麸皮,发酵、酶解、挤压和过热蒸汽改性麸皮组全麦馒头的焓值显著降低(P<0.05),这有利于延缓全麦馒头的老化,且在初始贮藏时,发酵麸皮全麦馒头焓值最低,表现出最好的延缓全麦馒头淀粉老化的效果。综合品质数据和主成分分析结果得出,发酵改性麸皮全麦馒头品质最好,麸皮的发酵改性是一种改良全麦粉品质的有效途径。

To compare steamed bread quality of different modified bran whole wheat flour,wheat bran was modified by atmospheric steam,superheated steam,microwave,extrusion,enzymolysis hydrolysis(xylanase)and fermentation(yeast).The modified bran was backfilled into wheat flour to obtain whole wheat flour with different bran properties.The sensory quality,texture and aging properties of six kinds of whole wheat flour steamed bread with different bran properties were compared.At the same time,the quality of six kinds of modified bran backfilled whole wheat flour steamed bread was comprehensively analyzed by principal component analysis.The results showed that six kinds of modified bran could mprove the quality of whole wheat steamed bread to a certain extent.The extruded and fermented modified bran deepened the apparent color of whole wheat steamed bread.The sensory comprehensive scores of modified whole wheat steamed bread were increased by 7.3~16.8 points compared with the control group,and the score of enzyme-digested whole wheat steamed bread was the highest.The elasticity and cohesiveness of modified whole wheat steamed bread core did not change significantly.The hardness of whole wheat steamed bread core was significantly reduced by fermentation and atmospheric steam bran,and the chewiness of whole wheat steamed bread core was significantly reduced by fermentation bran(P<0.05).The texture quality of fermented modified whole wheat steamed bread was the best.During storage at-20℃for 24 h,compared with the unmodified bran,the enthalpy value of whole wheat steamed bread in the fermentation,enzymatic hydrolysis,extrusion and superheated steam modified bran group was significantly decreased(P<0.05),which was beneficial to delay the aging of whole wheat steamed bread.At the initial storage,the enthalpy value of fermented bran whole wheat steamed bread was the lowest,which showed the best effect of delaying the aging of starch in whole wheat steamed bread.The results of comprehensive quality data and principal component analysis showed that the fermented modified bran whole wheat steamed bread had the best quality,and the fermentation modification of bran was an effective way to improve the quality of whole wheat flour.