金丝绞瓜馒头的配方优化及品质分析

Process Formula Optimization and Quality Analysis of Steamed Bread with Cucurbita pepo L.subsp.Pepo

为优化金丝绞瓜馒头配方,通过单因素试验和正交试验,以感官评价、比容、质构等评价指标得出金丝绞瓜馒头的最佳配方为:以100 g小麦粉为基准,金丝绞瓜的添加量35%,谷朊粉的添加量4%,酵母粉的添加量1.1%,水添加量28%。此条件下制作的馒头色泽浅黄,表面光滑、细致,软硬适中,有嚼劲、富有弹性,爽口不黏牙,并带有金丝绞瓜特有的清香气味。通过对金丝绞瓜馒头的微观结构、酵母菌的产气量、体外消化以及模拟金丝绞瓜馒头的血糖生成指数等进行分析,结果得出:添加金丝绞瓜会加快酵母菌产气,改善馒头的面筋网络结构,增强面筋强度。金丝绞瓜馒头与小麦粉馒头相比,血糖生成指数(Glycemic index,GI)值较低,属于中GI食物,并含有少量的抗性淀粉。

In order to optimize the formula of steamed bread with Cucurbita pepo L.subsp.Pepo,the best formula was obtained by single factor test and orthogonal test based on sensory evaluation,specific volume,texture and other evaluation indicators:based on 100 g wheat flour,35%of Cucurbita pepo L.subsp.Pepo,4%of gluten powder,1.1%of yeast powder,and 28%of water.The steamed bread made under this condition is light yellow in color,smooth and delicate in surface,moderate in hardness,chewy,elastic,refreshing and not sticky to teeth,and has the unique fragrance of Cucurbita pepo L.subsp.Pepo.Through the analysis of the microstructure of steamed bread with Cucurbita pepo L.subsp.Pepo,yeast gas production,in vitro digestion,and the glycemic index of steamed bread with Cucurbita pepo L.subsp.Pepo.The results showed that adding Cucurbita pepo L.subsp.Pepo would accelerate yeast gas production,improve the gluten network structure of steamed bread,and enhance the gluten strength.Compared with wheat flour steamed bread,steamed bread with Cucurbita pepo L.subsp.Pepo has a lower GI value,which belongs to medium GI food,and contains a small amount of resistant starch.