不同改良剂对发芽糙米-小麦面团性质及馒头品质的影响  

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

作　　者：李越[1] 王龙 苗榕芯 孙莹 朱秀清[2] LI Yue;WANG Long;MIAO Rongxin;SUN Ying;ZHU Xiuqing(Tourism&Cuisine,College Harbin University of Commerce,Harbin 150028,China;College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150028 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品工业科技》2023年第24期222-228,共7页Science and Technology of Food Industry

基　　金：哈尔滨商业大学青年创新人才支持计划(2020CX01)。

摘　　要：研究了不同浓度的改良剂羟丙基甲基纤维素(hydroxypropyl methylcellulose,HPMC)、黄原胶(xanthan gum,XG)和葡萄糖氧化酶(Glucose oxidase,GOX)对发芽糙米-小麦面粉(1:1)面团性质和馒头品质的影响。以不添加改良剂为对照,分析不同面团的热机械性能和吹泡特性,并以色泽、质构、比容、高径比和感官得分为指标,评价不同馒头的整体品质。结果表明,HPMC的添加显著(P<0.05)降低了面团的形成时间、稳定性、C2和CS。然而,XG和GOX的添加增加了面团的形成时间、稳定性和C2。不同改良剂的添加可能增强了蛋白质与蛋白质或淀粉分子之间的相互作用,从而加强面团的面筋网络。此外,改良剂的添加显著(P<0.05)提高了馒头弹性和感官评分。因此,适当添加HPMC和XG可以改善发芽糙米-小麦面粉馒头品质。本研究为改善馒头品质和促进GBRF在面制品体系中的应用提供了理论参考。Different levels of hydroxypropyl methylcellulose(HPMC),xanthan gum(XG)and Glucose oxidase(GOX)were applied to germination brown rice-wheat flour(1:1)to evaluate the effects of improvers on the dough properties and Chinese steamed bread(CSB)quality.With no improver as control,thermo-mechanical and alveograph properties of different dough were analyzed,and the overall quality of different steamed bread was evaluated by color,texture,specific volume,height/diameter ratio and sensory score.The results showed that the addition of HPMC significantly(P<0.05)decreased the dough development time,stability,C2 and CS.However,the addition of XG and GOX increased the dough development time,stability and C2.The addition of different improvers might enhance the interaction between protein and protein or starch molecules,thus strengthening the gluten network of the dough.In addition,the addition of improve significantly(P<0.05)improved the springiness and sensory score of CSB.Therefore,proper addition of HPMC and XG could improve the quality of germination brown rice-wheat flour steamed bread.This study provides a theoretical reference for improving the quality of steamed bread and promoting the application of GBRF in Flour products systems.

关 键 词：发芽糙米面团 改良剂 馒头 热机械性能 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]