菌菇粉对面团流变学特性及馒头品质的影响  

Effects of mushroom flour on rheological properties of dough and quality of steamed bread

作　　者：洪文龙[1] 吕丽爽 陈玉琳[1] 董慧 张汝伟[1,3] 李树炎 HONG Wen-long;LV Li-shuang;CHEN Yu-lin;DONG Hui;ZHANG Ru-wei;LI Shu-yan(Jiangsu agriculture and Forestry Vocational and technical college,Zhenjiang 212400,China;School of food and pharmaceutical engineering,Nanjing Normal University,Nanjing 210023,China;Suzhou Daoxiangcun Food Co.,Ltd.Suzhou 215122,China)

机构地区：[1]江苏农林职业技术学院,江苏镇江212400 [2]南京师范大学食品与制药工程学院,江苏南京210023 [3]苏州稻香村食品有限公司,江苏苏州215122

出　　处：《粮食与饲料工业》2023年第5期23-26,31,共5页Cereal & Feed Industry

基　　金：江苏农林职业技术学院院级课题(2022kj50);江苏省大学生创新创业训练计划项目。

摘　　要：为了提升面团的使用效果,将双孢菇粉、香菇粉、猴头菇粉分别添加到高筋小麦粉中,采用粉质仪、质构仪等设备,探索其对小麦粉的粉质特性、拉伸特性、及馒头品质的影响。研究结果表明,当双孢菇粉和香菇粉的添加量为5 g,猴头菇粉的添加量为10 g时,面团的粉质特性最佳;当双孢菇粉添加量为5 g,香菇粉添加量为15 g,猴头菇添加量为10 g时,面团的拉伸特性最佳;当双孢菇粉添加量为5 g、香菇粉和猴头菇粉的添加量均为10 g时,馒头的品质最佳。In order to improve the use of dough,agaricus bisporus powder,lentinus edodes powder and hericium erinaceus powder were added to high gluten flour,and their effects on the farinograph,tensile properties of flour and the quality of steamed bread were explored by using farinograph,texture analyzer and other equipment.The results showed that the best flour quality characteristics of the dough were obtained when the addition amounts of the agaricus bisporus and lentinus edodes powders were 5 g respectively and the addition amount of the hericium erinaceus powder was 10 g.The best tensile characteristics of the dough were obtained when the addition amounts of the agaricus bisporus mushroom powder were 5 g,the lentinus edodes mushroom powder were 15 g and the hericium erinaceus powder were 10 g.The best quality of the steamed bread was obtained when the addition amount of the agaricus bisporus powder was 5 g,the lentinus edodes powder and the hericium erinaceus powder were both 10 g.

关 键 词：小麦粉 双孢菇粉 香菇粉 猴头菇粉 面团流变学特性 拉伸特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]