摘要
研究超微粉碎、挤压和酶解3种改性方法对小麦麸皮面团及馒头品质的影响。结果表明:3种改性方法均改变了面团的热机械学特性、二级结构及馒头的质构特性和感官品质。与对照组相比,超微粉碎使面团的吸水率显著增加,但对面团的二级结构影响不大;挤压改性使面团的吸水率、稳定时间、α-螺旋、β-折叠和无规卷曲显著降低,β-转角含量显著增加(P<0.05);并且,挤压改性使馒头质构特性显著增加,能够生成特殊的风味物质,增加整体可接受性。酶解改性使面团的吸水率最高、形成时间最短、稳定时间最长、α-螺旋和β-折叠结构增加最大,但馒头的硬度、黏性和咀嚼性降低,弹性增加。
The effects of ultra⁃finegrinding,extrusion and enzymatic hydrolysis on the quality of wheat bran dough and steamed bread were studied.The results showed that the three modification methods all changed the thermal mechanical properties of dough,secondary structure,texture properties and sensory quality of steamed bread.Compared with the control group,ultra⁃finegrinding significantly increased the water absorption of dough,but had little effect on the secondary structure of dough.The water absorp⁃tion,stability time,α⁃spiral,β⁃folding and random crimp of dough were significantly decreased by extru⁃sion modification,whileβ⁃angle content was significantly increased(P<0.05).Moreover,the texture characteristics of steamed bread were significantly improved by extrusion modification,which could gen⁃erate special flavor substances and increase the overall acceptability.The water absorption of the dough was the highest,the formation time was the shortest,the stability time was the longest,theα⁃spiral andβ⁃folding structure were increased the most,but the hardness,viscosity and chewability of the steamed bread were decreased,and the elasticity was increased.
作者
郭翎菲
GUO Ling-fei(College of Grain Engineering,Henan Industry and Trade Vocational College,Zhengzhou 451191,Henan,China)
出处
《粮食与油脂》
北大核心
2023年第5期54-57,共4页
Cereals & Oils
基金
河南省科技攻关计划项目(172102110216)。
关键词
小麦麸皮
超微粉碎
挤压
酶解
wheat bran
ultra⁃finegrinding
extrusion
enzymolysis
