不同酵母在青麦馒头面团中的发酵特性及品质对比分析  

Fermentation characteristics of different yeasts in green wheat flour dough and qualities of the bread

作　　者：康志敏 张康逸 高玲玲 温青玉 何梦影 郭东旭 KANG Zhimin;ZHANG Kangyi;GAO Lingling;WEN Qingyu;HE Mengying;GUO Dongxu(Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450008,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450008

出　　处：《食品与发酵工业》2019年第7期173-179,共7页Food and Fermentation Industries

基　　金：河南省重大科技专项项目(151100111300)

摘　　要：以馒头专用粉及青麦粉制作青麦馒头,采用发酵仪和流变仪对不同酵母种类(彩虹牌即发干酵母,安琪高活性干酵母,梅山即发干酵母,新良即发高活性干酵母)、不同质量分数的青麦粉(0%、5%、10%、15%、20%)制成的馒头面团的发酵特性和流变特性进行研究,并对此面团制成的馒头的比容、感官品质和质构特性进行分析。结果表明:4种酵母中安琪牌酵母面团的发酵特性(产气量、持气率、面团开始漏气时间)最好,弹性模量与黏性模量较大;加入青麦粉后,安琪牌酵母制作的馒头比容较大,感官评分较高,硬度、咀嚼性较小,弹性较大;在青麦粉添加量为质量分数10%时,馒头比容和质构指标适中,感官评分与普通馒头相差不大,膳食纤维含量较高。因此,选择安琪即发高活性干酵母发酵、添加质量分数10%青麦粉制作成的馒头品质较好,营养丰富。Steamed breads in this study were made by specialized steamed bread powder and green wheat flour. The fermentation and rheological characteristics of doughs prepared by different yeasts(Caihong instant dry yeast, Angel yeast, Meishan instant dry yeast, Xinliang instant high-active dry yeast) and different quantities of green wheat flour(0%,5%,10%,15%,20%) were studied. In addition, the specific volume, sensory quality, and texture characteristics of the steamed breads were analyzed. The results showed that the fermentation characteristics of the Angel yeast dough, in terms of gas yield, gas holding rate, and the time that air started to leak, were the best. Moreover, its elastic modulus and viscosity modulus were large. After adding green wheat flour, the specific volume and elasticity of the steamed bread made by Angel yeast were larger than those of the others, and its sensory scores were higher, while its hardness and chewiness were smaller. Steamed bread made by adding 10% green wheat flour had moderate specific volume and texture quality, and its sensory scores were similar to that of ordinary steamed bread. Besides, its dietary fiber content was higher. Therefore, using Angel yeast and 10% green wheat flour can make nutritious steamed bread with good quality.

关 键 词：酵母 青麦粉 发酵特性 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]