米酒老面添加量对面团及馒头品质的影响

本文研究了米酒老面添加量(40%、50%、60%、70%和80%)对面团的pH、湿面筋含量、面筋指数及馒头的比容、硬度、白度、感官评分的影响。结果表明:随着米酒老面添加量的增加,面团pH呈现下降的趋势。米酒老面添加量为60%的面团中湿面筋含量显著低于其他四种添加量(P<0.05),馒头的比容、硬度、白度和感官评分显著高于其他四种添加量(P<0.05)。相关性分析表明,面团pH与馒头的感官评分呈极显著负相关(P<0.01);面团湿面筋含量与馒头比容呈显著负相关(P<0.05),与馒头硬度呈显著正相关(P<0.05),与馒头白度呈极显著负相关(P<0.01)。面团面筋指数与馒头比容呈极显著正相关(P<0.01),与馒头硬度呈极显著负相关(P<0.01),与馒头白度呈显著正相关(P<0.05)。米酒老面的添加会改变面团和馒头的品质,其最适添加量为60%。

Effects of the Addition of Rice Wine Sourdough on the Quality of Dough and Steamed Bread

The effects of the amount of rice wine sourdough( 40%,50%,60%,70% and 80%) on the p H,wet gluten content,gluten index of dough,and specific volume,hardness,whiteness and sensory scores of steamed bread were studied. The results showed that the pH value of dough decreased with the increasing of rice wine sourdough addition. The wet gluten content of dough with 60% addition of rice wine sourdough was significantly lower than that of the other four additions( P < 0.05).And the specific volume,hardness,whiteness and sensory scores of steamed bread were significantly higher than those of the other four additions( P < 0.05).The correlation analysis showed that the dough pH was extremely significant negatively correlated with the sensory score of steamed bread( P < 0.01),the wet gluten content of dough was negatively correlated with the specific volume of steamed bread significantly( P < 0.05),positively correlated with the hardness of steamed bread significantly( P < 0.05),and extremely significant negatively correlated with the whiteness of steamed bread( P < 0.01). The dough gluten index was extremely significant positively correlated with the specific volume of steamed bread( P < 0.01),negatively correlated with the hardness of steamed bread extremely significantly( P < 0.01),and positively correlated with the whiteness of steamed bread significantly( P < 0.05).The quality of dough and steamed bread could be changed by adding rice wine sourdough.The optimum amount of rice wine sourdough was 60%.