以馒头专用粉及青麦粉制作青麦馒头,采用发酵仪和流变仪对不同酵母种类(彩虹牌即发干酵母,安琪高活性干酵母,梅山即发干酵母,新良即发高活性干酵母)、不同质量分数的青麦粉(0%、5%、10%、15%、20%)制成的馒头面团的发酵特性和流变特性进行研究,并对此面团制成的馒头的比容、感官品质和质构特性进行分析。结果表明:4种酵母中安琪牌酵母面团的发酵特性(产气量、持气率、面团开始漏气时间)最好,弹性模量与黏性模量较大;加入青麦粉后,安琪牌酵母制作的馒头比容较大,感官评分较高,硬度、咀嚼性较小,弹性较大;在青麦粉添加量为质量分数10%时,馒头比容和质构指标适中,感官评分与普通馒头相差不大,膳食纤维含量较高。因此,选择安琪即发高活性干酵母发酵、添加质量分数10%青麦粉制作成的馒头品质较好,营养丰富。
Steamed breads in this study were made by specialized steamed bread powder and green wheat flour. The fermentation and rheological characteristics of doughs prepared by different yeasts (Caihong instant dry yeast, Angel yeast, Meishan instant dry yeast, Xinliang instant high-active dry yeast) and different quantities of green wheat flour (0%,5%,10%,15%,20%) were studied. In addition, the specific volume, sensory quality, and texture characteristics of the steamed breads were analyzed. The results showed that the fermentation characteristics of the Angel yeast dough, in terms of gas yield, gas holding rate, and the time that air started to leak, were the best. Moreover, its elastic modulus and viscosity modulus were large. After adding green wheat flour, the specific volume and elasticity of the steamed bread made by Angel yeast were larger than those of the others, and its sensory scores were higher, while its hardness and chewiness were smaller. Steamed bread made by adding 10% green wheat flour had moderate specific volume and texture quality, and its sensory scores were similar to that of ordinary steamed bread. Besides, its dietary fiber content was higher. Therefore, using Angel yeast and 10% green wheat flour can make nutritious steamed bread with good quality.
[1] 张康逸,屈凌波. 鲜食全谷物加工技术研究进展[J]. 粮食加工, 2015, 40(6): 1-5.
[2] 范玲, 马森,王晓曦,等. 麦麸粒径对全麦面团流变学特性的影响[J].中国粮油学报, 2016, 31(6): 29-34.
[3] 康志敏, 张康逸,盛威,等. 青麦仁面条工艺优化及品质研究[J].食品工业科技, 2017, 38(7): 262-268.
[4] 贺国亚, 张国治,张康逸,等. 青麦仁粉添加量对面包品质的影响[J]. 河南工业大学学报(自然科学版), 2017, 38(1): 45-49.
[5] ADAM K M,王凤,贾春利,等. 高梁-小麦粉复合面包面团发酵流变学与烘焙特性[J]. 食品与机械, 2013, 29(1): 1-8.
[6] 朱清华. 酵母用于面食发酵的营养意义[J]. 中国食品工业, 1998(1): 67-71.
[7] 刘德海. 酵母在面包生产中的重要作用[J]. 食品科技, 2005, 12(6): 28-30.
[8] 张守文, 张智武. 不同酵母、不同发酵工艺对面包质量影响的比较研究[J].食品与发酵工业, 1997, 23(6):24-30.
[9] 黄晶晶, 吉孟彩,梁建芬. 市售面包酵母冷冻过程发酵性能研究[J]. 食品科技, 2011, 36(6): 175-179.
[10] 胡丽花, 苏东民,苏东海. 不同酵母对面团发酵特性及馒头品质的影响[J].中国粮油学报, 2009, 24(12): 32-35.
[11] 王显伦, 林敏刚. 发酵工艺对冷冻面团及馒头品质的影响[J]. 粮食与饲料工业, 2011,12(4):8-11.
[12] 范会平, 李瑞,郑学玲,等. 酵母对冷冻面团发酵特性及馒头品质的影响[J]. 农业工程学报, 2016, 32(20): 298-305.
[13] 王显伦, 王玮,潘思轶. 木聚糖酶对速冻馒头品质影响及其作用机理[J]. 中国粮油学报, 2016, 31(4):6-9.
[14] HUANG W N, KIM Y, LI X Y, et al. Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature[J].Journal of Cereal Science, 2008, 48(3): 639-646.
[15] 李子廷, 赵建新,傅琼颖,等. 无铝中式油条配料开发及其面团流变学性质研究[J]. 吉林农业大学学报, 2011, 33(1): 99-105.
[16] LIU X L, MU T H, YAMUL K D, et al. Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour[J]. Journal of Food Science and Technology, 2017, 54(6): 1 597-1 607.
[17] SULLIVAN P, FLAHERTY J O, BRUNTON F N, et al. Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour[J]. European Food Research and Technology, 2010, 231(3): 441-453.
[18] AMMAR A F, ZHANG H, SIDDEEG A, et al. Effect of the addition of alhydwan seed flour on the dough rheology, bread quality, texture profile and microstructure of wheat bread[J]. Journal of Texture Studies, 2016, 47(6): 484-495.
[19] DEMIRKESEN I, KELKAR S, CAMPANELLA O H, et al. Characterization of structure of gluten-free breads by using X-ray microtomography[J]. Food Hydrocolloids, 2014, 36(2): 37-44.
[20] 崔丽琴, 崔素萍,马平,等. 豆渣粉对小麦面团、馒头质构特性及馒头品质的影响[J]. 食品科学, 2014, 35(5): 85-88.
[21] 马永生, 刘长虹,李海潮. 老面发酵程度对馒头比容和白度的影响[J]. 食品科技, 2011(9): 176-178.
[22] LIU C, CHANG Y, LI Z, et al. Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread [J]. Procedia Environmental Sciences, 2012, 12(B): 1 203-1 207.
[23] 张国权, 叶楠,张桂英,等. 馒头品质评价体系构建[J]. 中国粮油学报, 2011, 26(7): 10-16.
[24] 宋莲军, 侯丹,张平安,等. 豆渣对面团特性及馒头品质的影响[J]. 中国粮油学报, 2014, 29(5): 5-9.
[25] 刘俊飞, 汤晓智,扈战强,等. 外源添加面筋蛋白对小麦面团热机械学和动态流变学特性的影响研究[J]. 现代食品科技, 2015, 31(2):133-137.
[26] 刘传富, 张明,董海洲,等. 膨化麦麸对面团特性及馒头品质的影响[J]. 中国粮油学报, 2011, 26 (11): 9-13.
[27] 吴澎, 周涛,董海洲,等. 影响馒头品质的因素[J]. 中国粮油学报, 2012, 27(5): 107-111.
[28] 张慧娟,黄莲燕,王静,等. 青稞添加量对面团热机械学性质及馒头品质的影响[J]. 中国食品学报, 2016, 16(4): 104-110.
