三种食用胶对低筋面粉及其冷冻馒头品质的影响  

Effects of three food gums on the quality of low-gluten flour and frozen steamed bread

作　　者：齐学文 周裔彬[1,2] 刘磊[1,2] 张尧北平 郑寅文 姚大年[1,2] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036 [2]安徽农业大学农学院,合肥230036

出　　处：《中国食品添加剂》2015年第6期150-154,共5页China Food Additives

摘　　要：选用谷朊粉、黄原胶和CMC-Na三种食用胶,研究其对低筋面粉品质和冷冻馒头品质的影响。实验结果表明,复合添加0.2%黄原胶、0.2%CMC-Na和0.4%谷朊粉时,面粉的表观黏度最大,其面团的形成时间、稳定时间、吸水率、拉伸面积、拉伸阻力都高于空白组,与标准馒头粉很相近,而弱化度、粉质质量指数都优于空白组和标准馒头粉组,而且改良面粉制作的冷冻馒头其硬度、咀嚼性明显低于对照组和标准馒头粉组,而弹性与回复性略高于空白组和标准馒头粉组。总之,低筋面粉中0.2%黄原胶、0.2%CMC-Na和0.4%谷朊粉的复合添加,能够改善低筋面粉的品质,提高冷冻馒头的品质。We studied the effects of three food gums （vital gluten, xanthan gum and CMC-Na） on the quality of low-gluten flour and frozen steamed bread. The orthogonal experiment suggested the combination of 0.2% xanthan gum, 0.2%CMC-Na and 0.4%vital gluten had the highest viscosity. The dough forming time, stability time, absorption, stretching area and tensile resistance were all higher than the control group, and is close to standard steamed bread powder. The degrees of softening and farinaceous quality indexes were superior to the control group and standard steamed bread powder. The frozen steamed bread experiment showed that by adding three compound gums, hardness and chewiness of the frozen steamed bread were far below the control group and standard steamed bread powder, and elasticity and recovery were slightly higher than the control group. Thus compound of 0.4%vital gluten, 0.2%xanthan gum and 0.2%CMC-Na could improve the quality of low-gluten flour and frozen steamed bread.

关 键 词：低筋面粉 食用胶 面粉品质 冷冻馒头 质构 

分 类 号：TS202.1[轻工技术与工程—食品科学]