海绵胶煤炱菌菌粉对小麦粉品质的影响  

Effects of the Fungus Powder of Scorias spongiosa on the Quality of Wheat Flour

作　　者：彭凌[1] 贺新生[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品研究与开发》2015年第19期44-47,共4页Food Research and Development

摘　　要：通过干燥试验,流变学试验、面包烘焙试验,探讨了海绵胶煤炱菌子实体添加量对小麦粉品质的影响。试验表明,采用真空冷冻干燥处理海绵胶煤炱菌子实体,制粉后添加海绵胶煤炱菌子实体菌粉3%,此时面粉干湿面筋均有所增加,其中延伸性增加了0.02 cm/min,比延性增加了0.2 mm/h,弹性无变化,流散性逐渐减小,水分降低了0.03%,蛋白含量增加了0.7%,沉降值增加了2 m L,灰分降低0.02%,降落数值增加了20 s。添加3%左右海绵胶煤炱菌子实体菌粉制成的面包,具有更丰富的营养物质,且其品质较佳,是一种具有市场前景的新型食用菌烘焙食品。Through the drying experiments,rheological experiment,bread baking experiment, we discussed the influence of the fruiting bodies of Scorias spongiosa, adding quantity on the quality of domestic wheat flour.Experiment shows,dealing with the fruiting bodies Scorias spongiosa through the methods of vacuum freeze drying; adding the fruiting bodies of Scorias spongiosa fungus powder 3 % after milling,dry and wet gluten flour increased,and then the extensibility increased by 0.02 cm/min,the ductility increased by 0.2 mm/h,the elasticity was without change,the viscosity gradually decreased,moisture content was reduced by 0.03 %,protein content increased by 0.7 %, sendimentation value increased by 2 m L,ash content reduced by 0.02 %,decline in value added 20 s.The bread made by adding about 3 % the fruiting bodies powder of Scorias spongiosa,contains more rich nutrients,and its quality was better.Finally,the edible fungus Scorias spongiosa Bread is a new baked goods with market prospect.

关 键 词：海绵胶煤炱菌 面粉 品质影响 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]