谷物基质对东北黏豆包质构及化学性质的影响

Effect of Cereal Substrates on the Texture and Chemical Properties of Sticky Bean Bun in Northeast China

采用传统自然发酵方法以大黄米面为主要原料制备的黏豆包发酵面团P (P_1, P_2, P_3和P_4)和以江米面为主要原料制备的黏豆包发酵面团G (G_1和G_2),通过全质构分析法、AOAC标准方法和高效液相色谱法分别测定传统发酵黏豆包面团的质构、酸度和可溶性糖含量,研究谷物基质对黏豆包面团质构特性及化学性质的影响。结果表明:面团P的硬度、胶黏性和咀嚼性都高于面团G (p<0.05);面团P的pH低于面团G的pH (p<0.05), P的TTA值高于G的TTA值(p<0.05);此外,仅面团P3中葡萄糖含量与其他5种面团有差异,面团P与面团G的麦芽糖含量无差异。因此,不同谷物基质对黏豆包面团的部分质构特性和酸度有一定的影响,可能对面团的还原糖含量有影响。

Sticky bean bun was gathered,made by traditional natural fermented method.Four dough samples of P(labeled as P1,P2,P3 and P4)were made of broomcorn millet(3︰1),and two samples of G(labeled as G1 and G2)were made of glutinous rice.The acidity,soluble sugar content and functional properties of dough,were measured by AOAC standard method,high performance liquid chromatography and total texture analysis.The results showed that dough P had higher hardness,stickiness and chewiness than dough G(p<0.05),the pH of dough P was lower than that of dough G(p<0.05),and the TTA value of P was higher than that of G(p<0.05).In addition,only the glucose content of dough P3 is different from that of the other 5 dough,and there is no difference in the maltose content of dough P and dough G.So different cereal substrates had some influence on the texture characteristics and acidity of the sticky bean bun dough,which may have an influence on the reducing sugar content of the dough.