复热方式对冷冻馒头质构和消化特性的影响

将新鲜烹制的馒头冷冻存放后，分别采用自然解冻、蒸汽复热和微波-蒸汽复热进行处理，对比分析不同复热方式对馒头质构和消化特性的影响。试验表明，自然解冻的馒头因储藏过程中淀粉的重结晶和失水，碘蓝值减小，硬度增加，弹性、黏聚性和咀嚼度均有不同程度的下降，淀粉和蛋白质的消化性能变差。蒸汽复热可有效补偿馒头失水使其质地和消化特性得到一定程度的改善，而微波-蒸汽复热引起馒头失水加重，质地稍有劣化，但淀粉和蛋白质的可消化性得到较好的改善。

Influences of different reheating methods on the texture and digestion properties within Frozen Steamed Bread

The texture and digestion properties of frozen freshly steamed bread after using the natural thawing or reheating by steam and microwave-steam were comparatively analyzed. The results showed that the iodine blue value, Springiness, Cohesiveness and Chewiness of the natural thawing steamed bread was decreased in some degree while the hardness was increased due to the recrystallization of starch and the dehydration during storage. The texture and nutritional characteristics of the Steam reheating steamed bread have been improved to some extent because of the Steam reheating can effectively compensate for bread dehydration while the texture of microwave-Steam reheating steamed bread has a slight deterioration caused by dehydration increased, but it has the best digestion properties as its starch and protein digestibility have a better improvement.