黑小豆超微全粉对面团流变学特性及馒头品质的影响
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摘要
以不同比例的黑小豆超微全粉替代小麦粉,研究黑小豆超微全粉对配粉糊化特性、面团流变学特性及馒头品质的影响。结果表明,随着黑小豆全粉添加量的增加,配粉各项黏度值和峰值时间均显著降低,糊化温度升高。配粉的吸水率增加,面团形成时间、稳定时间和粉质指数先增加后降低。面团拉伸曲线面积和拉伸阻力先增加后降低,延伸度显著降低。试验中拉伸比例在1.2～1.3比较合适。添加黑小豆全粉使馒头的外观、组织结构、色泽和弹韧性得分均降低,比容、黏性及气味和滋味差异不显著。馒头的硬度和咀嚼性显著增加,黏附性先降低后增加,内聚性、弹性和回复性均无显著变化。图像分析指标除气孔延长度外均差异显著。图像分析法可定量描述馒头的内部气孔结构,对馒头品质的评价更加准确、客观。黑小豆全粉的添加量以5%～10%为宜。
Wheat flour was substituted with superfine grinded whole black kidney bean powder, and the effect of the substitution on rheological properties of flour dough and quality of steamed bread made of black kidney bean was investigated. The results revealed that: With the increase of the content of whole black kidney bean powder, all viscosity relevant parameters and time to peak viscosity of the blending flour decreased significantly, and the pasting temperature increased. The water-absorption capacity of the flour increased and the development time, the stability time and farinograph quality number of the flour dough increased first and then decreased. The area under the curve and resistance to extension increased first and then decreased, and the extensibility decreased significantly. The optimum resistance-extensibility ratio was 1.2-1.3. The score of appearance, internal structure, color and elasticity and toughness decreased because of the addition, and specific volume, viscosity and smell and taste didn't change significantly. The hardness and chewiness of steamed bread increased significantly, the adhesiveness decreased first and then increased, and there was no significant change in cohesiveness, springiness and resilience. Except cell elongation, all internal texture relevant parameters changed significantly. Image analysis could describe the internal texture of steamed bread quantitatively and the evaluation would be more accurate and objective. The optimum content of whole black kidney bean powder was 5%-10%.
Wheat flour was substituted with superfine grinded whole black kidney bean powder, and the effect of the substitution on rheological properties of flour dough and quality of steamed bread made of black kidney bean was investigated. The results revealed that: With the increase of the content of whole black kidney bean powder, all viscosity relevant parameters and time to peak viscosity of the blending flour decreased significantly, and the pasting temperature increased. The water-absorption capacity of the flour increased and the development time, the stability time and farinograph quality number of the flour dough increased first and then decreased. The area under the curve and resistance to extension increased first and then decreased, and the extensibility decreased significantly. The optimum resistance-extensibility ratio was 1.2-1.3. The score of appearance, internal structure, color and elasticity and toughness decreased because of the addition, and specific volume, viscosity and smell and taste didn't change significantly. The hardness and chewiness of steamed bread increased significantly, the adhesiveness decreased first and then increased, and there was no significant change in cohesiveness, springiness and resilience. Except cell elongation, all internal texture relevant parameters changed significantly. Image analysis could describe the internal texture of steamed bread quantitatively and the evaluation would be more accurate and objective. The optimum content of whole black kidney bean powder was 5%-10%.
引文
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[16]张雷,朱昆,马田田,等.大豆分离蛋白粉对全麦粉流变学特性的影响[J].粮食加工, 2015, 40(4):12-14.
[17] HAN H M, KOH B K. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread[J]. Journal of the Science of Food and Agriculture, 2011, 91(13):2495-2499.
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[19] AKALIN A S, KARAGOZLU C, UNAL G. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin[J].European Food Research and Technology, 2008,227(3):889-895.
[20]张焕新,张伟,徐春仲.糯小麦粉添加量对配粉流变学特性及馒头品质的影响[J].食品科学, 2014,35(3):80-84.
[21]黄宜新.浅析影响馒头品质的主要因素[J].西部粮油科技, 2003(5):13-17.
[22]孙辉,姜薇莉,田晓红,等.利用物性测试仪分析小麦粉馒头品质[J].中国粮油学报, 2005, 20(6):121-125.
[23]李真,董英,於来婷,等.大麦全粉对面团特性及面包焙烤品质的影响[J].现代食品科技, 2015, 31(4):197-202, 300.
[24]方秀利,孙辉,曹颖君,等.利用图像分析仪评价馒头品质的研究[J].中国粮油学报, 2013, 28(6):90-95.
[2]任顺成,王鹏,王国良,等.常见食用豆类中黄酮类化合物含量的测定[J].中国粮油学报, 2009, 24(7):132-137.
[3]杨红丹,杜双奎,周丽卿,等. 3种杂豆淀粉理化特性的比较[J].食品科学, 2010, 31(21):186-190.
[4] MARTINZ B F, LOPEZ S M, SANMARTIN M E,et al. Effects of high energy milling on some functional properties of Jicama starch and Cassava starch[J]. Journal of Food Engineering, 2007, 78(4):1212-1220.
[5] ZHAO X Y, YANG A B, GAI G S, et al. Effect of superfine grinding on properties of ginger powder[J]. Journal of Food Engineering, 2009, 91(2):217-222.
[6] LIU T Y, MA Y, YU S F, et al. The effect of ball-milling treatment on structure and porosity of maize starch granule[J]. Innovative Food&Emerging Technologies, 2011, 12(4):586-593.
[7] WANG T, SUN X H, ZHOU Z X, et al. Effects of micro fluidization process on physicochemical properties of wheat bran[J]. Food Research International,2012, 48(2):742-747.
[8]彭辉.杂粮馒头的感官品质研究[J].中国粮油学报,2012, 27(8):16-19.
[9] SAARA P, LEILA K, LAURA F, et al. Enrichment of biscuits and juice with oatβ-glucan enhances postprandial satiety[J]. Appetite, 2014, 75(1):150-156.
[10]雷宏,王晓曦,曲艺,等.小麦粉中的淀粉对其糊化特性的影响[J].粮食与饲料工业, 2010,(10):8-11.
[11]杜双奎,杨红丹,于修烛,等.食用豆粉功能特性与糊化特性[J].中国食品学报, 2011, 11(2):77-86.
[12]陈书攀,何国庆,谢卫忠,等.菊粉对面团流变性及面条质构的影响[J].中国食品学报, 2014, 14(7):170-175.
[13] SCHMIELE M, JAEKEL L Z, PATRICIO S, et al.Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour[J]. International Journal of Food Science and Technology, 2012, 47(10):2141-2150.
[14]王恕,王显伦,胡运生.小麦粉大豆粉搭配的研究[J].郑州粮食学院学报, 1994, 15(3):59-63.
[15] EMIGDIO C L, FLORA L B, ROSALVA M E, et al. Effect of soybean 7S protein fractions, obtained from germinated and nongerminated seeds, on dough rheological properties and bread quality[J]. Food and Bioprocess Technology, 2012, 5(1):226-234.
[16]张雷,朱昆,马田田,等.大豆分离蛋白粉对全麦粉流变学特性的影响[J].粮食加工, 2015, 40(4):12-14.
[17] HAN H M, KOH B K. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread[J]. Journal of the Science of Food and Agriculture, 2011, 91(13):2495-2499.
[18] GIMENEZ M A, DRAGO S R, de GREEF D, et al. Rheological, functional and nutritional properties of wheat/broad bean(Vicia faba)flour blends for pasta formulation[J]. Food Chemistry, 2012, 134(1):200-206.
[19] AKALIN A S, KARAGOZLU C, UNAL G. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin[J].European Food Research and Technology, 2008,227(3):889-895.
[20]张焕新,张伟,徐春仲.糯小麦粉添加量对配粉流变学特性及馒头品质的影响[J].食品科学, 2014,35(3):80-84.
[21]黄宜新.浅析影响馒头品质的主要因素[J].西部粮油科技, 2003(5):13-17.
[22]孙辉,姜薇莉,田晓红,等.利用物性测试仪分析小麦粉馒头品质[J].中国粮油学报, 2005, 20(6):121-125.
[23]李真,董英,於来婷,等.大麦全粉对面团特性及面包焙烤品质的影响[J].现代食品科技, 2015, 31(4):197-202, 300.
[24]方秀利,孙辉,曹颖君,等.利用图像分析仪评价馒头品质的研究[J].中国粮油学报, 2013, 28(6):90-95.