大豆卵磷脂、葡萄糖氧化酶和谷氨酰胺转胺酶对马铃薯生浆馒头面团流变学和品质特性的影响  

Effect of Soy Lecithin,Glucose Oxidase,and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp

作　　者：曹燕飞 卢金帅[1] 赵升鹏[1] 李思齐 李宏军 CAO Yanfei;LU Jinshuai;ZHAO Shengpeng;LI Siqi;LI Hongjun(College of Agriculture and Forestry Technology,Weifang Engineering Vocational College,Qingzhou 262500,China;School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China)

机构地区：[1]潍坊工程职业学院应用化学与食品药品学院,山东青州262500 [2]山东理工大学农业工程与食品科学学院,山东淄博255000

出　　处：《食品科学》2023年第14期20-28,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401303)。

摘　　要：评估大豆卵磷脂(soy lecithin,Soy L;0.2%~1.0%)、葡萄糖氧化酶(glucose oxidase,GOX;0.3~1.5 U/g)和谷氨酰胺转胺酶(transglutaminase,TG;0.3~1.5 U/g)对面团延伸特性和馒头品质的影响。以小麦粉(50%)和马铃薯生浆(50%)为原料,分析马铃薯生浆馒头的最优改良配方。结果表明,Soy L和GOX显著(P<0.05)影响馒头的比容和硬度,而TG显著(P<0.05)影响面团的延伸性以及馒头的弹性和内聚性。马铃薯生浆馒头的最优配方为0.65%Soy L、0.92 U/g GOX和0.96 U/g TG;在此条件下,提高了面团的黏弹性和发酵特性,改善了马铃薯生浆馒头的比容、质构和孔隙率。This study aimed to assess the effect of soy lecithin(Soy L,0.2%–1.0%),glucose oxidase(GOX,0.3–1.5 U/g),and transglutaminase(TG,0.3–1.5 U/g)on dough elongation properties and texture qualities of steamed bread.The optimum formulation of steamed bread prepared from wheat flour(50%)and potato pulp(50%)was investigated.Results showed that Soy L and GOX significantly(P<0.05)affected the specific volume and hardness of steamed bread,whereas TG significantly(P<0.05)affected the resistance to extension and extensibility of dough,as well as the springiness and cohesiveness of steamed bread.The optimum formulation consisting of 0.65% Soy L,0.92 U/g GOX,and 0.96 U/g TG increased the viscoelasticity and fermentation characteristics of dough and improved the specific volume,texture,and porosity of steamed bread enriched with potato pulp.

关 键 词：马铃薯生浆馒头 流变学特性 响应面法 发酵特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]