添加菊粉的软质面粉制作馒头的质构和老化特性。
Textural and staling characteristics of steamed bread prepared from soft flour added with inulin.
机构信息
College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
出版信息
Food Chem. 2019 Dec 15;301:125272. doi: 10.1016/j.foodchem.2019.125272. Epub 2019 Jul 27.
The purpose of this paper is to investigate the effects of inulin with different degree of polymerization on the properties of steamed bread made from soft flour. The type and substitution level of inulin had significant impacts on the quality of steamed bread. When 5.0% of flour was replaced by FS or FI, fresh steamed bread gained the highest score, possessing a lighter color, higher specific volume and softer texture. After inulin was added, tightly bound water migrated to loosely bound water and free water, which contributed to softness and delicious taste of fresh steamed bread. Inulin increased the staling rate of steamed bread during a short storage period (≤1d), but during a long storage period (>1d), it decreased the staling rate. Inulin interacts with starch by hydrogen bonds and alters water distribution between protein and starch, which finally affects storage characteristics of steamed bread.
本文旨在研究不同聚合度菊粉对软质面粉馒头品质的影响。菊粉的类型和取代水平对馒头的品质有显著影响。当用 FS 或 FI 替代 5.0%的面粉时，新鲜馒头获得了最高的评分，其颜色更浅、比容更大、质地更柔软。菊粉添加后，将结合水转化为结合水和自由水，使新鲜馒头口感更加柔软、美味。菊粉在短时间（≤1d）的储存期内会增加馒头的老化速率，但在长时间（>1d）的储存期内，它会降低馒头的老化速率。菊粉通过氢键与淀粉相互作用，并改变蛋白质和淀粉之间的水分分布，最终影响馒头的储存特性。
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