莜麦馒头配方研究  

The Study on the Formula of Naked Oat Steamed Bread

作　　者：汪磊[1,2] 李飞[1,3] 朱波[4] 王国泽[1,2] 胡筱波[3] 

机构地区：[1]内蒙古科技大学数理与生物工程学院,包头014010 [2]内蒙古科技大学生物工程与技术研究所,包头014010 [3]华中农业大学食品科技学院,武汉430070 [4]中华人民共和国深圳出入境检验检疫局,深圳518000

出　　处：《中国粮油学报》2013年第1期27-30,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：莜麦具有较高的营养价值和保健功能,以面团及莜麦馒头pH、莜麦馒头含水量、质构和感官评分为指标进行评价,研究了莜麦馒头的配方,结果表明:添加适量的莜麦粉可改善馒头的风味和质构,提高馒头的含水量,且对面团中酵母活性几乎无影响。莜麦馒头的最佳配方为:莜麦粉与小麦粉的最佳混合比例为15/85,加水量为75%,酵母和CMC-Na的添加量分别为0.5%和0.08%,该配方下制备的莜麦馒头莜麦风味浓郁,品质较好。Naked Oat is rich in nutritional and healthy value. The formulas of the naked oat steamed bread （NOSB） was studied by using pH, water content, texture and sensory as evaluation indexes. The results indicated that： The flavor and texture of NOSB were improved by adding naked oats flour in right amount, and the water content was increased with no obvious effect on the yeast activity of dough. The optimal formula of NOSB is ： the proportion of naked oat/wheat flour isl5 ： 85, water content 75% , yeast 0.5% and CMC - Na 0.08%. The NOSB is of good flavour and better quality in this formula.

关 键 词：莜麦馒头 配方 研制 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]