亲水胶体对荞麦无麸质馒头品质的影响  

Effect of hydrophilic colloid on the quality of buckwheat gluten-free steamed bread

作　　者：贺子婕 李居阳 栾广忠[1] HE Zi-jie;LI Ju-yang’;LUAN Guang-zhong(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《粮食与油脂》2023年第7期29-34,共6页Cereals & Oils

基　　金：中日国际合作项目(C1-I-2a/C1-II-1b);“十三五”国家重点研发计划重点专项(2017YFD0401203);陕西省重点研发项目(2018NY-122,2017NY-169)。

摘　　要：以甜荞粉和苦荞粉的总质量为基准,分别添加0.5%的羟丙基甲基纤维素(HPMC)、k-卡拉胶(KARA)、瓜尔豆胶(GG)和魔芋胶(KGM)4种亲水胶体制作荞麦无麸质馒头。研究4种亲水胶体对荞麦无麸质面团发酵流变学特性及馒头品质特性的影响。结果表明:4种亲水胶体均可明显增加荞麦无麸质面团的高度、持气时间、发酵前后体积比,明显增加荞麦无麸质馒头的弹性、咀嚼性、回复性,降低硬度,改变馒头瓤颜色。KARA和KGM具有较高的品质综合评分。在0~6 d的贮藏期内,亲水胶体对荞麦无麸质馒头的硬度产生了明显影响,说明亲水胶体能够延缓馒头老化。Based on the total mass of buckwheat powder and tavtary buckwheat powder,0.5%hydroxypropyl methyl cellulose(HPMC),k-carrageenan(KARA),guar bean gum(GG)and konjac gum(KGM)was added respectively to make buckwheat gluten-free steamed bread.The effects of four hydrophilic colloid on the fermentation rheology properties of buckwheat gluten-free dough and the quality characteristics of steamed bread were studied.The results showed that the four hydrophilic colloid could significantly increase the height,holding gas time,volume ratio before and after fermentation of buckwheat gluten-free dough,significantly increase the elasticity,chewiness and resilience of buckwheat gluten-free steamed bread,reduce the hardness,and change the color of steamed bread pulp.KARA and KGM had high comprehensive quality scores.During the storage period of O~6 d,the hydrophilic colloid had a significant impact on the hardness of buckwheat gluten-free steamed bread,indicating that the hydrophilic colloid could delay the aging of steamed bread.

关 键 词：亲水胶体 荞麦无麸质馒头 发酵流变学特性 品质特性 

分 类 号：TS23.29[轻工技术与工程—粮食、油脂及植物蛋白工程]