南瓜全麦馒头配方优化与营养特性分析

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

为改良全麦馒头品质,本文选用低温低速研磨的石磨全麦粉,利用南瓜粉天然色素,研究南瓜粉添加量对全麦粉-小麦粉混合粉的影响以及全麦粉添加量、南瓜粉添加量、酵母添加量、发酵时间对全麦馒头感官、比容、色度的影响。在此基础上,以感官评分为响应值,采用Box-Behnken试验优化得到全麦馒头最佳配方,对全麦馒头进行营养特性分析。结果表明,各因素对全麦馒头感官评分影响由大到小为:全麦粉添加量、酵母添加量、南瓜粉添加量。全麦馒头最佳配方为:小麦粉55%、全麦粉45%、南瓜粉10%、酵母2%,发酵时间40 min。该配方下制备的全麦馒头感官评分为97.23,与预测值97.81相近。最佳配方下的南瓜全麦馒头水分含量为44.86%;多酚含量为5.47 mg/g;黄酮含量为2.57 mg/g。该配方下的馒头色泽金黄、香气突出、膨松可口,拥有南瓜和全麦特有的风味。为南瓜的深加工及综合利用提供了有益的参考。

In order to improve the quality of whole wheat steamed bread,in this paper,stone-ground whole wheat flour with low-temperature and low-speed milling was selected,and the natural pigment of pumpkin flour was utilized to study the effect of the addition of pumpkin flour on the whole wheat flour-wheat flour mixture,and the effects of the addition of whole wheat flour,the addition of pumpkin flour,the addition of yeast,and the fermentation time on the sensory,specific volume,and chromaticity of the whole wheat steamed bread.On this basis,the sensory score was used as the response value,and the Box-Behnken experiment was used to optimize to obtain the optimal formulation of whole wheat steamed bread and the nutritional characteristics of whole wheat steamed bread were analyzed.The results showed that the influence of each factor on the sensory scores of whole wheat steamed bread was in descending order:the amount of whole wheat flour added,the amount of yeast added,and the amount of pumpkin flour added.The optimal formulation of whole wheat steamed bread was 55%wheat flour,45%whole wheat flour,10%pumpkin flour,2%yeast,and fermentation time 40 min.The sensory score of whole wheat steamed bread prepared under this formulation was 97.23,which was similar to the predicted value of 97.81.The moisture content of pumpkin whole wheat steamed bread under the optimal formulation was 44.86%,the polyphenol content was 5.47 mg/g,and the flavonoid content was 2.57 mg/g.The steamed bread under the formulation had a golden color,and prominent aroma,fluffy and tasty,and possessed the unique flavors of pumpkin and whole wheat.It provides a useful reference for the deep processing and comprehensive utilization of pumpkins.