汤种添加量对传统包子品质的影响  

Effects of Tangzhong addition on the quality of traditional Baozi

作　　者：朱展鹏 周韦欣 马祥玉 陈霞[1] ZHU Zhanpeng;ZHOU Weixin;MA Xiangyu;CHEN Xia(Collegeof Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《扬州大学学报（农业与生命科学版）》2022年第4期103-109,共7页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏省大学生创新训练省级重点项目(国家级)(202111117043Z);江苏省科技攻关计划苏北专项(XZ-SZ202042)。

摘　　要：以面粉和沸水比1∶2制作汤种,按不同汤种和水添加量制作扬州传统包子,研究汤种和水添加量对面团硬度及包子品质的影响。结果表明:添加汤种后包子面团硬度显著增大,包子蒸制吸水率以及面皮的硬度、弹性、胶黏性和咀嚼性显著提高,包子比容显著降低;当提高加水量使面团硬度与对照组相同时,包子比容与对照组无显著差异。添加适量的汤种和水可提高包子蒸制吸水率,从而延缓包子面皮的老化速率。当汤种添加量达到30%时,包子面皮胶黏性显著增大,口感比较粘牙。当汤种和水添加量分别为面粉量的20%和57%时,包子比容增大,蒸制吸水率提高,弹性好,且感官评分最高。综合而言,扬州包子适宜的汤种和水添加量分别为面粉量的20%和57%。Yangzhou Baozi was made according to different amount of water and Tangzhong which was prepared by 1∶2 ratio of flour and boiling water. The effects of various levels of Tangzhong and water on the quality of Baozi were studied. The results showed that the addition of Tangzhong significantly increased the dough hardness. The Baozi samples containing Tangzhong had significantly higher steaming water absorption, hardness, springiness, gumminess and chewiness, and significantly lower specific volume(P<0.05). However, there was no significant difference in the specific volume between the control sample and the samples with the same levels of dough hardness as control group by increasing the water amount(P>0.05). The steaming water absorption of Baozi increased by adding propriety amount of Tangzhong and water into the Baozi dough, thus slowed down the retrogradation of Baozi. When the amount of Tangzhong was up to 30%, the gumminess of Baozi significantly increased and had a sense of sticky teeth. When the amount of Tangzhong and water was 20% and 57%(flour base) respectively, the Yangzhou Baozi had the biggest volume, higher steaming water absorption, best springiness, and highest sensory score. In conclusion, the optimum addition of Tangzhong and water was 20% and 57%(flour base), respectively.

关 键 词：汤种 包子 面团硬度 质构特性 感官品质 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]