降解魔芋胶调控面团的加工性能及馒头品质

为提升主食馒头中膳食纤维的添加量，但同时不影响加工性能和馒头品质，本文采用湿热降解程度不同的魔芋胶添加于面团并用于制作馒头，考察对面团特性及馒头品质的影响。结果表明，轻度降解魔芋胶（KGM-1，420 ku）相对未降解魔芋胶（654 ku）对面团关键粉质特性、拉伸特性、流变特性、微观结构等影响更小，对加工难度和效率影响不大；当添加KGM时，馒头比容最大，从2.32 mL/g（空白组）增大至2.55 mL/g。KGM-1对馒头的质构特性影响最大，弹性增加至0.97，硬度与咀嚼性分别降低为878.55 g和660.33，与空白组相比差异显著（p<0.05），抑制馒头老化的效果也得以显著增强。综合对比，轻度降解的魔芋胶（KGM-1），无论是相对原魔芋胶，还是相对降解程度更大的魔芋胶（190 ku、104 ku、56 ku），均更加有利于馒头品质和长期贮藏。轻度湿热降解可提升馒头中魔芋胶添加量的同时，减少对加工特性影响并提升了馒头初始品质和长期贮藏品质，这一意外发现为馒头用专用魔芋胶的制备指明了目标。

The Processing Performance of Dough and Steamed Bread Quality Regulated by Degraded KGM

In this study, in order to increase the amount of dietary fiber addition to the steamed bread without affecting the processing performance and its quality, the effects on characteristics of dough and the quality of steamed bread were investigated by hydrothermal degradation konjac glucomannan with different degrees. It was found that the slightly degraded KGM (KGM-1, 420 ku) had less effect on the farinographical properties, tensile properties, rheological properties, and microstructure of dough, compared to the non-degraded KGM (654 ku), and slightly degraded KGM also had less impact on difficulty and efficiency of processing. When the KGM was added, the specific volume of steamed bread was the largest which increased from 2.32 mL/g (Control) to 2.55 mL/g. KGM-1 had the greatest effect on the texture characteristics of steamed bread, the springiness was increased to 0.97, meanwhile, the hardness and chewiness were reduced to 878.55 g and 660.33 respectively, which were significant different (p<0.05) compared with the control, and the effect of suppressing steamed bread retrogradation was also enhanced significantly. To sum up, the slightly degraded KGM (420 ku) was more conducive to the quality and long-term storage of steamed bread, compare with the original KGM (654 ku) and the relatively more degraded KGM (190 ku, 104 ku, 56 ku). The mildly hygrothermal degradation can increase the addition amount of KGM, reduce the effect on processing characteristics and improve the initial quality and long-term storage quality. And this discovery indicated the target for the preparation of dedicated KGM for steamed bread.