营养强化素对馒头粉加工品质影响的初步研究  

Initial Study on the Effects of Food Enrichments on Processing Quality of Steamed Bread Flour

作　　者：王学东[1] 李庆龙[1] 夏文水[1] 沈炯[1] 陈虎[1] 辛峰[1] 

机构地区：[1]武汉工业学院食品学院,湖北武汉430023

出　　处：《食品科学》2005年第9期107-111,共5页Food Science

摘　　要：通过流变学试验、馒头制作试验和馒头芯质构测试,探讨了外源添加CaCO3、FeSO4·7H2O、ZnSO4·H2O、维生素B1、维生素B2、尼克酸、叶酸等营养强化素对馒头粉加工品质的影响。结果表明,面粉中添加CaCO3有提高馒头粉品质的作用;而添加FeSO4·7H2O对面团有一定弱化作用,但对馒头粉综合品质无明显负面影响;添加维生素B2对馒头色泽略有影响;其它营养素对馒头粉品质影响不明显。Effects of exogenous CaCO3, FeSO4·7H2O, ZnSO4·H2O,VB1,VB2, niacinamide and folic acid on the processing quality of steamed bread flour was studied by rheology test, steamed bread -braising experiments and texture analysis.The results indicated that CaCO3 could improve the quality of the test flour, FeSO4·7H2O weakened the dough, but had no notable negative effect on the general quality of the flour, while, VB2 showed a slight effect on the colour of the steamed bread, and for the other food enrichments, no significant influence was observed.

关 键 词：营养强化素 馒头粉 加工品质 流变学品质 质构测试 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]