不同膨松方式对馒头中植酸含量影响研究  

Effects of different leavening methods on phytic acid content in steamed bread

作　　者：张兴灵 杨晓丽 肖甚圣 张彦[2] 张海波[2] 王学东 ZHANG Xing-Ling;YANG Xiao-li;XIAO Shen-sheng;ZHANG Yan;ZHANG Hang-bo;WANG Xue-dong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Angel Yeast Co.,Ltd.,Yichang 443003)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]安琪酵母股份有限公司,宜昌443003

出　　处：《武汉轻工大学学报》2018年第3期12-16,52,共6页Journal of Wuhan Polytechnic University

摘　　要：为探究酵母、老面、泡打粉三种膨松方式对普通小麦馒头和全麦馒头中植酸含量的影响,以确定降解馒头中植酸的最佳膨松方法,笔者以普通小麦粉馒头和全麦馒头中植酸含量为检测指标,比较分析了馒头中植酸含量与膨松方式、膨松剂用量及发酵时间之间的关系。试验结果表明:酵母较老面和泡打粉在馒头中降解植酸具有明显优势,酵母用量为2%,发酵时间为120 min可完全降解普通小麦馒头中植酸;老面发酵对普通小麦馒头中植酸降解效果次之;泡打粉含有食用碱,对普通小麦馒头和全麦馒头中植酸降解有抑制作用;全麦馒头中植酸含量高,仅靠发酵很难使其得到充分降解。In order to investigate the effects of yeast,sourdough and baking powder on the degradation of phytic acid content in common wheat steamed bread and whole wheat steamed bread,and to determine the best leavening method for reducing the amount of phytic acid in steamed bread,the relationship between the phytic acid content in the steamed bread and leavening method,dosage of swelling agent and the fermentation time were compared. Results indicate that the yeast has better advantages than the sourdough and baking powder in degrading phytic acid in steamed bread. Phytic acid in common wheat steamed bread can be completely degraded when the amount of yeast is 2% and the fermentation time is 120 minutes. However,sourdough has less effect compared to yeast. Baking powder has side-effect on the degradation of phytic acid content in common wheat steamed bread and whole wheat steamed bread because of the edible alkali in it. The content of phytic acid in whole wheat steamed bread is high and it is difficult to be completely removed by fermentation.

关 键 词：植酸 酵母 老面 泡打粉 馒头 膨松方式 

分 类 号：TS972.132[轻工技术与工程]