微波膨化爆裂玉米在馒头中的应用  

Application of microwave-puffed popcorn meal in making steamed bread

作　　者：薛瑞珂 王香玉[1] 赵仁勇[1] 王新伟[1] 娄海伟 田双起[1] 牛永武 XUE Ruike;WANG Xiangyu;ZHAO Renyong;WANG Xinwei;LOU Haiwei;TIAN Shuangqi;NIU Yongwu(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2022年第2期23-32,共10页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家重点研发计划项目(2018YFD0401000);河南省现代农业产业技术体系建设专项资金项目(S2015-02-G06)。

摘　　要：爆裂玉米在膨化之后呈现特殊的芳香气味,将其应用于酵母馒头中可提升风味。采用微波膨化爆裂玉米,将其粉碎后添加到小麦粉中制备复配粉,探究爆玉米花粉对复配粉糊化特性、面团流变学特性和馒头品质等的影响,并测定最佳复配粉配方的馒头与对照组(小麦粉)馒头中的挥发性风味物质。结果表明:随着爆玉米花粉添加量的增加,面糊的热稳定性和抗老化性增强,面团流变学特性变差,馒头的比容减小,硬度和咀嚼性增加;当添加量为15%时,复配粉的崩解值、回生值以及馒头的比容、硬度、回复性和弹性等与对照组无显著差异;当添加量大于15%时,馒头硬度显著增加,感官总评分降低较快,故爆玉米花粉在复配粉中的适合添加量为15%。复配粉馒头中含有48种挥发性风味化合物,而对照组中含有38种。与对照组相比,复配粉馒头中醛类、酮类、烃类挥发性化合物种类较多、峰面积较大,且吡嗪类、酚类、吡咯类物质仅在复配粉馒头中检出。因此,爆玉米花粉的添加对于提升馒头风味、提高馒头档次具有潜在的应用价值。Popcorn has a special aroma after puffing,it can be used in steamed bread to enhance the flavor.In this study,popcorn was puffed by microwave heating and puffed popcorn meal was added into wheat flour to make compound meal.The effects of puffed popcorn meal on the pasting and viscosity properties of batter,the rheological and fermentation properties of dough,and the quality of steamed bread were investigated.The volatile flavor compounds in the steamed bread with the best popcorn compound meal formula and the control(wheat flour) steamed bread were detected.The volatile flavor compounds in steamed bread were detected by gas-mass spectrometry(GC-MS) technology.The results showed that with the addition amount of puffed popcorn meal increased,the thermal stability and aging resistance of batter were strengthened,the rheological properties and gas holding capacity of dough were gradually weakened,the surface color of steamed bread was darkened,the specific volume of steamed bread gradually decreased while the crumb hardness and chewiness increased.When the addition amount of puffed popcorn meal was 15%,there were no significant differences between the compound meal and the control(wheat flour) in terms of the breakdown and setback values,and no significant differences between the compound meal steamed bread and the control(wheat steamed bread) in terms of the specific volume,hardness,resilience,cohesion and springiness.When the addition amount was higher than 15%,the hardness of steamed bread increased significantly while the sensory score decreased sharply.Therefore,the optimal amount of the puffed popcorn meal in compound meal was 15%.Forty eight volatile flavor compounds in the compound meal steamed bread were detected when the puffed popcorn meal in compound meal was 15%,while the control contained only 38 compounds.Compared with the control,there were more kinds of aldehydes,ketones,and hydrocarbon in the compound meal steamed bread,and their peak areas were higher than the control.Furthermore,pyrazines,phenols

关 键 词：爆裂玉米 膨化 馒头 挥发性风味物质 

分 类 号：TS201.1[轻工技术与工程—食品科学]