热处理蛋清粉对小麦面团及馒头品质影响研究  

Effects of Heat-Treated Egg White Powder on Quality of Wheat Dough and Steamed Bread

作　　者：孙妮 李文钊[1] 邢常辉 刘楚海 程建凯 阮美娟[1] Sun Ni;Li Wenzhao;Xing Changhui;Liu Chuhai;Cheng Jiankai;Ruan Meijuan(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国粮油学报》2022年第8期65-72,共8页Journal of the Chinese Cereals and Oils Association

摘　　要：将不同比例的热处理蛋清粉添加到小麦粉中,研究热处理蛋清粉对小麦面团及馒头品质的影响。结果表明,随着热处理蛋清粉的添加,混合面团吸水率明显下降,面团形成时间和稳定时间有所增加,且稳定时间最长至13.10 min;添加了热处理蛋清粉混合粉的峰值黏度逐渐上升;当添加量为4%时,混合面团的拉伸距离和拉伸强度最大,分别提高了5.6%、75%;随着热处理蛋清粉添加量的增加,α-螺旋和β-折叠先上升后下降;添加热处理蛋清粉可增强面筋蛋白包裹淀粉颗粒的能力;热处理蛋清粉的添加使馒头的硬度、胶着度及咀嚼性增大;当热处理蛋清粉添加量为4%时,馒头比容增加了2.3%,且感官评价最好。Different proportions of heat-treated egg white powder were added to wheat flour,the effects of heat-treated egg white powder on the quality of wheat dough and steamed bread were studied.The results indicated that the water absorption rate of the mixed dough decreased significantly,the dough formation time and stabilization time increased with the addition of heat-treated egg white powder,and the maximum stabilization time was 13.10 min.The peak viscosity of the mixed powder with heat-treated egg white powder increased gradually.When 4%heat-treated egg white powder was added,the stretching distance and tensile strength of the mixed dough were the largest,increased by 5.6%and 75%,respectively.With the increasing in amount of heat-treated egg white powder,theα-helix andβ-sheet increased firstly and then decreased.The addition of heat-treated egg white powder enhanced the ability of gluten protein to wrap starch granules.The addition of heat-treated egg white powder increased the hardness,stickiness and chewiness of steamed bread.When 4%heat-treated egg white powder was added,the specific volume of steamed bread increased by 2.3%,and the sensory evaluation was the best.

关 键 词：热处理蛋清粉 小麦面团 馒头品质 微观结构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]