酚基木聚糖对面团特性及馒头品质的影响  

Effects of phenolic xylans on dough properties and qualities of steamed bread

作　　者：范玲[1] 马森[1] 王晓曦[1] 陈成[1] 王瑞[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2015年第5期24-28,共5页Cereals & Oils

基　　金：国家自然科学基金项目(31271815;31301594);现代农业产业技术体系建设专项(CARS–03–01);"十二五"国家科技支撑计划课题(2012BAD34B01);河南工业大学高层次人才基金(2012BS031)

摘　　要：以小麦粉为原料,采用0.5%、1.0%、1.5%、2.0%四个添加量添加酚基木聚糖,研究酚基木聚糖对面团特性及馒头品质的影响。结果表明:随着酚基木聚糖添加量的增加,面团的吸水量、弱化度增大,形成时间、稳定时间和粉质指数先增大后减小,酚基木聚糖显著地改善了面团的粉质特性;面团的弹性模量G'呈下降趋势,黏性模量G"呈先升后降趋势,损耗角正切tanδ呈上升趋势;馒头的色泽、比容、硬度、黏附性、胶黏性和咀嚼性下降,凝聚性和回复性无显著差异。在酚基木聚糖添加量为0.5%时,馒头的综合评价最高。随着馒头储藏时间的延长,馒头的硬度呈上升趋势,弹性和回复性呈下降趋势,酚基木聚糖能减缓馒头硬度上升幅度和回复性下降幅度。馒头的老化主要集中在储藏前24 h内,酚基木聚糖的添加能减缓馒头的老化程度。Effects of phenolic xylans with different addition level （ 0.5%, 1.0%, 1.5%,2.0% ） on dough properties and qualities of steamed bread were studied. The results showed that with addition level of phenolic xylans increasing, the water absorption and degree of softening of dough increased and formation time, stability time and flour quality index of dough firstly increased then decreased. The phenolic xylans significantly improved the farinograph properties of dough. As the addition level of phenolic xylans increasing, the elastic modulus G＇ of dough decreased, and viscous modulus G＂ of dough firstly increased then decreased, while the tan δ （ G＂/G＇ ） of dough increased. Color, specific volume, hardness, adhesiveness, gumminess and chewiness of steamed bread decreased with increasing addition level, but the cohesiveness and resilience of steamed bread had no significant differences. The total score of steamed bread was the highest when the addition level of phenolic xylans was 0.5%. With the extension of storage time of steamed bread, the hardness of steamed bread showed uptrend, flexibility and resilience showed downtrend. However, phenolic xylans could slow down the degree of increasing of hardness and decreasing of recovery. Steamed bread aging was mainly concentrated in storage within 24 h, phenolic xylans could slow down the aging degree of steamed bread.

关 键 词：小麦麸皮 酚基木聚糖 面团特性 馒头 老化特性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]