木薯全粉对木薯-小麦混合粉加工特性及馒头品质的影响

以添加量为0、30、40、50、60和70 g的木薯全粉替代高筋小麦粉制作馒头,研究木薯全粉对小麦粉糊化特性、发酵特性以及对馒头高径比、比容、质构及综合感官评分的影响。结果表明:随着木薯全粉添加量的增加,小麦粉的峰值黏度、谷值黏度和崩解值不断增加,最终黏度和回生值呈先降低后升高,糊化温度和峰值时间呈减小趋势;面团最大发酵高度、终点发酵高度呈减小趋势,发酵时间延长;馒头高径比和比容减小、硬度和咀嚼性增大;感官评分结果显示木薯全粉添加量在40 g以内与对照组相比差异不显著(P>0.05),故确定木薯全粉最佳添加量为40 g。进一步研究了谷朊粉对木薯全粉添加量为60和70 g馒头品质的改良效果,得到添加6%谷朊粉可显著提高馒头的高径比和比容值(P<0.05),同时显著降低其硬度和咀嚼性(P<0.05),此时60和70 g高占比木薯馒头感官评分分别为70.86和70.18分,与木薯全粉添加量40~50 g的馒头品质相当。

Effect of Whole Cassava Flour on Processing Properties of Cassava-wheat Composite Flour and Quality Properties of Chinese Steamed Bread

The paper focused on the effect of different additive amount of 0,30,40,50,60 and 70 g of cassava flour on the gelatinization characteristics,fermenting power of wheat flour and aspect ratio,specific volume,textural properties and sensory score of steamed bread.The results showed that with increase of the cassava flour,the peak viscosity,valley viscosity and breakdown value of composite flour increased. The find visa viscosity and set back value were first decreased then increased. The gelatinization temperature and peak time decreased. The maximum height and final fermentation height of dough decreased and the fermentation time of dough extension. The aspect ratio and specific volume of steamed bread decreased and the hardness and chewiness of steam bread increased. The sensory score results showed that there was no significantly difference between the steam bread of adding amount of cassava within 40 g and the control group(P>0.05). It could conclude that the optimal adding amount of cassava was 40 g.The effect of gluten on quality improvement of 60 and 70 g high proportion cassava flour steamed bread was aslo studied. The results showed that high ratio and specific volume of high proportion cassava steam bread increased significantly(P<0.05)and the hardness and chewiness decreased significantly(P<0.05)by adding 6% of gluten with a sensory score of 70.86 and 70.18 points respectively. The quality of high proportion cassava steam bread was almost like the quality of addition amount of 40~50 g of cassava steamed bread.