双孢菇粉对面团流变特性及馒头品质的影响

Effect of White Button Mushroom Powder on Dough Rheological Characteristics and Steamed Bread Quality

主要研究双孢菇粉不同添加量(5%,10%,15%,20%,25%)对面团流变特性和馒头品质的影响。结果表明,添加量逐渐增大的双孢菇粉于面团中,其吸水率、形成时间、稳定时间和粉质质量指数也呈现增长趋势,面团拉伸特性的各项参数均发生变化。储能模量(G’)和损耗模量(G’’)的数值均有明显的下降趋势,而且G’大于G’’,面团表现出较大的弹性。馒头的比容和L*值均随着菇粉添加量的增加而下降。物性分析结果显示,添加双孢菇粉的馒头硬度较大,黏着性和咀嚼性较强,而弹性、黏聚性、回复性差于未添加的馒头。感官评价表明,双孢菇粉添加量为5%时评分较高。因此,用5%的双孢菇粉代替小麦粉可生产出具有良好感官品质和质量的双孢菇馒头。

The effect of white button mushroom(WBM)powder substitution levels of 5%,10%,15%,20%and 25%on dough rheology and the quality of steamed bread were investigated.The results revealed that the water absorption,formation time,stabilization time and powder quality index of the dough with a gradually increasing proportion as WBM powder increased,all parameters of tensile characteristics were changed.It was indicated that the addition of WBM powder made the values of the storage(G')and loss(G'')modules showed a significant downward trend and G'was greater than G'',which reveals the advantage of the elastic properties.With the addition of WBM powder in flour,decreases were observed in specific volumes and L*of steamed bread.The texture analysis investigated that the steamed bread with WBM had high hardness,adhesiveness and chewiness,while the springiness,cohesiveness and resilience were worse than those without added WBM.The sensory evaluation revealed that the total scores of 5%WBM powder was higher.The study showed that steamed bread with good sensory and quality could be produced by substituting flour with 5%of WBM powder.