食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 220 - 227

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025989

生产与科研应用

无麸质玉米馒头配方优化及影响因素分析

  • 苏孟开 ,
  • 罗登林 ,
  • 徐云凤 ,
  • 李佩艳 ,
  • 向进乐 ,
  • 徐宝成 ,
  • 黄继红 ,
  • 张康逸
展开
  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品原料工程技术研究中心,河南 洛阳,471023)
    3(河南省食品绿色加工与质量安全控制国际联合实验室,河南 洛阳,471023)
    4(河南工业大学 生物工程学院,河南 郑州,532927)
    5(河南省农业科学院农副产品加工研究中心,河南 郑州,450008)
硕士研究生(罗登林教授为通讯作者,E-mail:luodenglin@163.com)

收稿日期: 2020-10-23

  修回日期: 2021-01-23

  网络出版日期: 2021-09-27

基金资助

2020年度河南省重大公益专项计划(201300110300);国家自然科学基金项目(31371832);河南省高校科技创新人才支持计划项目(16HASTIT020)

收起

Formula optimization and influencing factors analysis of gluten-free corn steamed bun

  • SU Mengkai ,
  • LUO Denglin ,
  • XU Yunfeng ,
  • LI Peiyan ,
  • XIANG Jinle ,
  • XU Baocheng ,
  • HUANG Jihong ,
  • ZHANG Kangyi
Expand
  • 1(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China)
    2(Henan Engineering Research Center of Food Material,Henan University of Science and Technology,Luoyang 471023,China)
    3(Henan International Joint Laboratory of Food Green Processing and Quality Safety Control,Luoyang 471023,China)
    4(School of Biological Engineering,Henan University of Technology,Zhengzhou 532927,China)
    5(Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450008,China)

Received date: 2020-10-23

  Revised date: 2021-01-23

  Online published: 2021-09-27

Fold

摘要

探究了以玉米面粉为基础原料制作无麸质馒头的可行性,考察了菊粉、羟丙基甲基纤维素(hydroxypropyl methylcellulose,HPMC)、黄原胶(xanthan gum,XG)和水分等因素对无麸质玉米粉馒头品质的影响,在此基础上采用Box-Behnken试验设计和响应面法对无麸质馒头配方进行了优化。结果表明,无麸质馒头的硬度随菊粉添加量增加呈逐渐下降的趋势,随HPMC和XG的增加呈先减小后增大的趋势,3者的添加对其弹性影响均不显著;添加一定量的水分可以显著增加无麸质馒头的弹性,降低其硬度。当在全玉米粉中添加菊粉11.01%、黄原胶0.92%、HPMC 0.51%、水分79.5%(均为质量分数)时,所制得的无麸质馒头具有与普通馒头相似的口感和质地,接受度较高,且富含膳食纤维。

关键词： 无麸质馒头; 菊粉; 羟丙基甲基纤维素; 黄原胶; 响应面优化

本文引用格式

苏孟开 , 罗登林 , 徐云凤 , 李佩艳 , 向进乐 , 徐宝成 , 黄继红 , 张康逸 . 无麸质玉米馒头配方优化及影响因素分析[J]. 食品与发酵工业, 2021 , 47(17) : 220 -227 . DOI: 10.13995/j.cnki.11-1802/ts.025989

Abstract

The feasibility of gluten free steamed bun made from corn flour was explored in this study. The effects of inulin, hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and water content on the quality of gluten-free steamed bread made by corn flour were investigated. On this basis, the formula of gluten-free steamed bread was optimized by Box-Behnken design and response surface methodology. The results showed that the hardness of gluten-free steamed bun decreased gradually with the increase of inulin content, decreased at first and then increased with the increase of HPMC and XG, but all three of them had no significant effect on the elasticity of steamed bun. A certain amount of water could significantly increase the elasticity of gluten-free steamed bun and reduce its hardness. When inulin, xanthan gum and HPMC were added into corn flour at the amount of 11.01%, 0.92% and 0.51% respectively and with 79.5% moisture, the gluten-free steamed bun had the same taste and texture as ordinary steamed bun with higher acceptance, in which riches in dietary fiber.

Key words： gluten-free steamed bread; inulin; hydroxypropyl methylcellulose; xanthan gum; response surface methodology optimization

参考文献

[1] LEBWOHL B,SANDERS D S,GREEN P H R.Coeliac disease[J].The Lancet,2018,391(10 115):70-81.
[2] CHAKRABORTY S K,KOTWALIWALE N,NAVALE S A.Selection and incorporation of hydrocolloid for gluten-free leavened millet breads and optimization of the baking process thereof[J].LWT,2020,119:108 878.
[3] DE LA HERA E,TALEGÓN M,CABALLERO P,et al.Influence of maize flour particle size on gluten-free breadmaking[J].Journal of the Science of Food and Agriculture,2013,93(4):924-932.
[4] 吕秋冰, 罗霜,王敏,等.无麸质碎米馒头的品质改良研究[J].食品科技,2020,45(1):213-220.
LYU Q B,LUO S,WANG M,et al.Quality optimization of gluten free rice steamed bread[J].Food Science and Technology,2020,45(1):213-220.
[5] 韩薇薇,郭晓娜,朱科学,等.水溶性胶体对无麸质面团流变学特性及面包品质的影响[J].中国粮油学报,2015,30(2):15-19.
HAN W W,GUO X N,ZHU K X,et al.The effect of water-soluble colloidal on rheological properties of the gluten-free dough and bread quality[J].Journal of the Chinese Cereals and Oils Association,2015,30(2):15-19.
[6] 张中义, 孟令艳,史嘉良,等.水溶性胶体对无麸质面包焙烤特性的影响[J].食品工业科技,2012,33(1):318-320.
ZHANG Z Y,MENG L Y,SHI J L,et al.Effect of hydrocolloids on bread quality parameters in gluten-free formulations[J].Science and Technology of Food Industry,2012,33(1):318-320.
[7] JAVAID A B,XIONG H G,XIONG Z Y,et al.Effects of xanthan gum on cooking qualities,texture and microstructures of fresh potato instant noodles[J].Journal of Food Measurement and Characterization,2018,12(4):2 453-2 460.
[8] GASPARRE N,ROSELL C M.Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder[J].Food Hydrocolloids,2019,97:105 194.
[9] LIU X L,MU T H,SUN H N,et al.Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour[J].Food Chemistry,2018,239:1 064-1 074.
[10] 吴若言,罗登林,张康逸,等.超声辅助面团发酵对馒头品质的影响及工艺优化[J].食品研究与开发,2018,39(18):95-101.
WU R Y,LUO D L,ZHANG K Y,et al.Ultrasound-assisted dough fermentation for chinese steamed bread[J].Food Research and Development,2018,39(18):95-101.
[11] 寇雪蕊. 菊粉对低筋面粉及馒头品质的影响[D].洛阳:河南科技大学,2019.
KOU X R.Effect of inulin on the quality of low gluten flour and steamed bread[D].Luoyang:Henan University of Science and Technology,2019.
[12] 罗登林, 梁旭苹,徐宝成,等.菊粉对面团中水分迁移行为的影响规律研究[J].农业机械学报,2017,48(2):335-341.
LUO D L,LIANG X P,XU B C,et al.Effect of inulin on moisture migration behavior in wheat dough[J].Transactions of the Chinese Society for Agricultural Machinery,2017,48(2):335-341.
[13] 罗登林, 姚金格,徐宝成,等.不同聚合度菊粉的吸附特性[J].食品科学,2017,38(1):67-73.
LUO D L,YAO J G,XU B C,et al.Absorption characteristic of inulins with different polymerization degrees[J].Food Science,2017,38(1):67-73.
[14] RAUNGRUSMEE S,SHRESTHA S,SADIQ M B,et al.Influence of resistant starch,xanthan gum,inulin and defatted rice bran on the physicochemical,functional and sensory properties of low glycemic gluten-free noodles[J].LWT,2020,126:109 279.
[15] 罗登林, 赵影,徐宝成,等.天然菊粉对面团发酵流变学和面包品质的影响[J].食品科学,2018,39(6):26-31.
LUO D L,ZHAO Y,XU B C,et al.Effect of natural inulin on dough rheological properties and bread quality[J].Food Science,2018,39(6):26-31.
[16] MORREALE F,BENAVENT-GIL Y,ROSELL C M.Inulin enrichment of gluten free breads:Interaction between inulin and yeast[J].Food Chemistry,2019,278:545-551.
[17] 王录通. 和面工艺对面团及馒头品质的影响研究[D].郑州:河南工业大学,2018.
WANG L T.Study on the effect of mixing dough's process to steamed bread quality and dough[D].Zhengzhou:Henan University of Technology,2018.
[18] LIN L H,SHEN M Y,LIU S C,et al.An acidic heteropolysaccharide from Mesona chinensis:Rheological properties,gelling behavior and texture characteristics[J].International Journal of Biological Macromolecules,2018,107:1 591-1 598.
[19] 徐雪娣, 徐志祥,杜方岭,等.适合糖尿病患者食用的高粱馒头改良剂的研究[J].食品科技,2017,42(6):251-255.
XU X D,XU Z X,DU F L,et al.Quality improver of sorghum steamed bread for patients with diabetes mellitus[J].Food Science and Technology,2017,42(6):251-255.
[20] 陈跃文, 欧杨智,蒋丹丹,等.墨鱼汁酱的制备及其对馒头品质的影响研究[J].食品研究与开发,2019,40(19):100-107.
CHEN Y W,OU Y Z,JIANG D D,et al.Study on the production of cuttlefish ink sauce and its effect on the quality of steamed bread[J].Food Research and Development,2019,40(19):100-107.
[21] PAN Z L,AI Z L,WANG T,et al.Effect of hydrocolloids on the energy consumption and quality of frozen noodles[J].Journal of Food Science and Technology,2016,53(5):2 414-2 421.
[22] ZHANG Y Y,LI M J,YOU X R,et al.Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches[J].International Journal of Biological Macromolecules,2020,146:1 060-1 068.[LinkOut]
[23] MIR S A,SHAH M A,NAIK H R,et al.Influence of hydrocolloids on dough handling and technological properties of gluten-free breads[J].Trends in Food Science & Technology,2016,51:49-57.
[24] KHUZWAYO T A,TAYLOR J R N,TAYLOR J.Influence of dough sheeting,flour pre-gelatinization and zein inclusion on maize bread dough functionality[J].LWT,2020,121:108 993.
[25] SRIKAEO K,LAOTHONGSAN P,LERDLUKSAMEE C.Effects of gums on physical properties,microstructure and starch digestibility of dried-natural fermented rice noodles[J].International Journal of Biological Macromolecules,2018,109:517-523.
[26] 马洁, 马蕾,于笛笛,等.荞麦无麸质面包研究进展[J].中国粮油学报,2019,34(7):139-146.
MA J,MA L,YU D D,et al.Research progress on gluten-free buckwheat bread[J].Journal of the Chinese Cereals and Oils Association,2019,34(7):139-146.
[27] DJORDJEVIĆ M,ŠORONJA-SIMOVIĆ D,NIKOLIĆ I,et al.Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations:Rheological,technological and sensory aspects[J].Food Chemistry,2019,295:189-197.
[28] ERICKSON D P,OZTURK O K,SELLING G,et al.Corn zein undergoes conformational changes to higher β-sheet content during its self-assembly in an increasingly hydrophilic solvent[J].International Journal of Biological Macromolecules,2020,157:232-239.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司