复热方式对冷冻馒头质构和消化特性的影响  

Influences of Different Reheating Methods on the Texture and Digestion Properties of Frozen Steamed Bread

作　　者：韩文芳[1] 王欢欢[1] 李江涛[1] 余小映[1] 熊善柏[1] 邱承光[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2013年第4期93-96,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：将新鲜烹制的馒头冷冻存放后,分别采用自然解冻、蒸汽复热和微波-蒸汽复热进行处理,对比分析不同复热方式对馒头质构和消化特性的影响。试验表明,自然解冻的馒头因储藏过程中淀粉的重结晶和失水,碘蓝值减小,硬度增加,弹性、黏聚性和咀嚼度均有不同程度的下降,淀粉和蛋白质的消化性能变差。蒸汽复热可有效补偿馒头失水使其质地和消化特性得到一定程度的改善,而微波-蒸汽复热引起馒头失水加重,质地稍有劣化,但淀粉和蛋白质的可消化性得到较好的改善。The texture and digestion properties of frozen freshly steamed bread were comparatively analyzed after using the natural thawing or reheating by steam and microwave - steam. The results showed that the iodine blue value, springiness, cohesiveness and chewiness of the natural thawing steamed bread was decreased to some extent while the hardness was increased due to the recrystallization of starch and the dehydration during storage, at the same time,the digestion properties of starch and protein became worse. The texture and digestion properties of the steam reheating steamed bread were improved to some extent because the Steam reheating could effectively compensate for bread dehydration, while the texture of microwave - steam reheating steamed bread had a slight deterioration caused by dehydration increased, but it had the best digestion properties as its starch and protein digestibility had a better improvement.

关 键 词：冷冻馒头 蒸汽复热 微波-蒸汽复热 质构 消化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]