辣木全粉对馒头品质的影响研究  

Study on the Effects of Moringa Oleifera Powder on the Quality of Steamed Bread

作　　者：聂卉 李晓静 杜笑 NIE Hui;LI Xiaojing;DU Xiao(School of Chemical Engineering and Food Science,Zhengzhou University of Technology,Zhengzhou,Henan 450044,China)

机构地区：[1]郑州工程技术学院化工食品学院,河南郑州450044

出　　处：《中州大学学报》2021年第4期117-120,共4页Journal of Zhongzhou University

基　　金：河南省高等学校重点科研项目计划(20B550010)。

摘　　要：以辣木全粉和普通小麦粉为原料制备辣木全粉馒头,考察辣木粉添加量、加水量、和面时间和发酵时间对辣木全粉馒头感官品质的影响,利用Brookfield质构仪研究辣木全粉馒头的质构特性,利用激光扫描共聚焦显微镜研究辣木馒头微观结构变化。结果表明,当辣木添加量为3‰、发酵时间50 min、加水量100 mL、和面时间10 min时,馒头制品色泽度高,口感香甜,感官评分最高。辣木粉的添加能够明显改善馒头质构和微观结构,提高馒头品质。Moringa steamed bread was prepared with Moringa oleifera whole flour and common wheat flour.The effects of adding amount of Moringa oleifera flour,amount of water,mixing time and fermentation time on the quality of Moringa whole flour steamed bread were investigated.The texture characteristics of Moringa whole flour steamed bread were studied by Brookfield texture analyzer,and the microstructure changes of steamed bread were studied by laser scanning confocal microscope.The results showed that when the amount of Moringa oleifera was 3‰,the fermentation time was 50 min,the water content was 100 ml,and the dough mixing time was 10 min,the color was high,the taste was sweet,and the sensory score was the highest;the addition of Moringa oleifera powder could significantly improve the texture and microstructure of steamed bread and improve the quality of steamed bread.

关 键 词：辣木 馒头 感官鉴定 TPA CLSM 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]