海藻酸丙二醇酯对馒头品质的影响研究  

Effects of Different Concentrations of Propylene Glycol Alginate on the Quality of Steamed Bread

作　　者：郭子璇 张秀岩 魏晓明 郇美丽 惠滢 姜培彦 GUO Zi-xuan;ZHANG Xiu-yan;WEI Xiao-ming;HUAN Mei-li;HUI Ying;JIANG Pei-yan(Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,COFCO Nutrition&Health Research Institute Co.,Ltd.,Beijing 102209,China;COFCO Grains Holdings Limited,Beijing 100020,China;COFCO(Zhengzhou)Grain and Oil Industry Co.,Ltd.,Zhengzhou,Henan 450016,China)

机构地区：[1]中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京102209 [2]中粮粮谷控股有限公司,北京100020 [3]中粮(郑州)粮油工业有限公司,河南郑州450016

出　　处：《粮油食品科技》2022年第6期26-33,共8页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划(2021YFD2100901)。

摘　　要：将不同浓度的海藻酸丙二醇酯(PGA)加入小麦粉中,探究PGA对小麦粉糊化特性、面团流变性、微观结构及馒头质构和感官品质的影响。结果显示,添加PGA后小麦粉的糊化温度由58.8℃升高至59.5℃、最大拉伸阻力由518 EU增加至597 EU,增加了近15%,同时水分在面团中的分布更加均匀,面团的硬度增加、流变特性中的损耗角的正切值tanδ(G'/G")持续增加,最终导致馒头的比容、光泽度和咀嚼性增加。实验结果表明,当小麦粉中PGA浓度为500~1000 mg/L时的馒头品质最佳,过量的PGA会缩小馒头体积,使馒头口感变硬。PGA的亲水亲油性质促使水分更加均匀分布在面团结构中,显著影响面团的操作特性,促进馒头品质提升。Different concentrations of propylene glycol alginate(PGA)were added to flour to explore the effects of PGA on flour pasting properties,dough rheology,microstructure,texture and sensory quality of steamed bread.The results showed that the gelatinization temperature of the flour increased from 58.8℃to 59.5℃,the maximum tensile resistance increased from 518 to 597,the hardness of the dough increased,the water distribution in the dough was more uniform,and the rheological properties were better after adding PGA.The tangent value of the loss angle tanδ(G'/G")continued to increase,and finally led to increased specific volume,gloss and chewiness of the steamed bread.The experimental results showed that the quality of the steamed bread was the best when the concentration of PGA in the flour is 500~1000 mg/L,and the excess of PGA would reduce the volume of the steamed bread and make the steamed bread taste hard.In a word,the hydrophilic and lipophilic properties of PGA make the water more evenly distributed in the dough structure,significantly affecting the operating characteristics of the dough and promoting the quality of the steamed bread.

关 键 词：海藻酸丙二醇酯(PGA) 面团流变性 微观结构 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]