CO2爆破挤压膨化豆渣对馒头品质的影响

研究了添加不同量的超微粉碎CO2爆破挤压膨化豆渣(BE-JMO)对小麦粉馒头品质的影响。结果表明,豆渣经CO2爆破挤压膨化后可溶性膳食纤维显著性提高。随着BE-JMO添加量的增加,馒头比容、体积和得率减小,硬度增加,外观色泽变暗,总体感官评分降低;在贮藏期间,添加BE-JMO的馒头的持水性高于空白组馒头,硬度增加率及支链淀粉溶解的△H低于空白组。由此可见,适量添加BE-JMO可以有效延缓馒头的老化,延长馒头的货架期。但高剂量添加BE-JMO对馒头品质存在严重的劣化作用。在本试验条件下,馒头中BE-JMO添加量不宜超过7 g/100 g小麦粉。

Influence of CO2 Blast Extrusion Okara on Chinese Steamed Bread quality

The effects of the addition of CO2 blasting extruded okara (BE-JMO) on the quality of Chinese steamed wheat bread (CSWB) were investigated. The results indicated that the content of soluble dietary fiber in okara was significantly evaluated after CO2 blasting extrusion. By adding BE-JMO, the obtained CSWB showed lower volume, specific volume and yield than control. Meanwhile, the addition of BE-JMO resulted in a product with higher hardness and browner surface. Sensory evaluation suggested that CSWB with BE-JMO achieved a lower consumer acceptance level than the control bread. During storage, breads with BE-JMO presented a higher holding capacity and lower values in the climbing rate of hardness and retrograding rate of amylopectin. It was concluded that the addition of BE-JMO could efficiently postpone the staling of CSWB and extend its shelf life. However, the excessive addition of BE-JMO into CSWB seriously deteriorated the quality of products. The dosage of BE-JMO addition shall not be higher than 7 g/100 g flour as suggested by the present study.