豆渣粉对小麦面团、馒头质构特性及馒头品质的影响

doi:10.7506/spkx1002-6630-201405017

食品科学

豆渣粉对小麦面团、馒头质构特性及馒头品质的影响

崔丽琴，崔素萍，马平，张丽萍，张洪微

1.黑龙江八一农垦大学食品学院，黑龙江大庆 163319；2.黑龙江贝因美乳业有限公司，黑龙江绥化 151400

出版日期:2014-03-15 发布日期:2014-04-04

Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread (CSB) and Textural Properties of Wheat Dough and CSB

CUI Li-qin, CUI Su-ping, MA Ping, ZHANG Li-ping, ZHANG Hong-wei

1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
2. Heilongjiang Bein Mate Co. Ltd., Suihua 151400, China

Online:2014-03-15 Published:2014-04-04

摘要/Abstract

摘要：

为了解豆渣粉对面团及馒头特性的影响，每100 g面粉中分别添加0、5、10、15、20 g豆渣粉，利用质构仪测定分析豆渣粉添加量对面团及馒头质构特性的影响，然后对馒头感官品质进行评价。结果表明：随着豆渣粉添加量的增加，面团及馒头的硬度、胶黏性、咀嚼性及黏附性显著增加（P＜0.05）；面团的内聚性、弹性变化不显著；馒头的内聚性、弹性呈显著降低趋势；馒头的感官品质变差。因此，豆渣粉的添加，改变了面团和馒头的质构特性及馒头的感官品质。

关键词: 豆渣粉, 面团, 馒头, 质构特性, 感官品质

Abstract:

The effect of soybean dregs powder added to wheat flour at the levels of 0, 5, 10, 15 and 20 g per 100 g on theproperties of dough and Chinese steamed bread (CSB) was investigated. Textural properties were studied using textureprofile analysis, and sensory evaluation of CSB was performed according to the National Standard of China (GB/T17320—1998B). The results of the present study suggested that increased amount of soybean dregs powder led to a significant(P ＜ 0.05) increase in hardness, gummines, chewiness and adhesiveness in dough and CSB; cohesiveness and springinessof dough displayed no evident change; cohesiveness and springiness of CSB were decreased significantly; and sensoryevaluation of CSB became worse. Therefore, the addition of soybean dregs powder can lead to changes in sensory quality ofCSB and textural properties of dough and CSB.

Key words: soybean dregs powder, dough, Chinese steamed bread, textural properties, sensory quality

崔丽琴，崔素萍，马平，张丽萍，张洪微. 豆渣粉对小麦面团、馒头质构特性及馒头品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201405017.

CUI Li-qin, CUI Su-ping, MA Ping, ZHANG Li-ping, ZHANG Hong-wei. Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread (CSB) and Textural Properties of Wheat Dough and CSB[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405017.

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豆渣粉对小麦面团、馒头质构特性及馒头品质的影响

Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread (CSB) and Textural Properties of Wheat Dough and CSB

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