| 毛木耳粉对小麦面团、馒头质构特性及馒头品质的影响 |
| |
| 引用本文： | 贾凤娟,王文亮,弓志青,崔文甲,王延圣,王月明.毛木耳粉对小麦面团、馒头质构特性及馒头品质的影响[J].北京工商大学学报(自然科学版),2018,36(3):83-87, 94. |
| |
| 作者姓名： | 贾凤娟 王文亮 弓志青 崔文甲 王延圣 王月明 |
| |
| 作者单位： | 山东省农业科学院 农产品研究所/山东省农产品精深加工技术重点实验室/ 农业部新食品资源加工重点实验室, 山东 济南 250100,山东省农业科学院 农产品研究所/山东省农产品精深加工技术重点实验室/ 农业部新食品资源加工重点实验室, 山东 济南 250100,山东省农业科学院 农产品研究所/山东省农产品精深加工技术重点实验室/ 农业部新食品资源加工重点实验室, 山东 济南 250100,山东省农业科学院 农产品研究所/山东省农产品精深加工技术重点实验室/ 农业部新食品资源加工重点实验室, 山东 济南 250100,山东省农业科学院 农产品研究所/山东省农产品精深加工技术重点实验室/ 农业部新食品资源加工重点实验室, 山东 济南 250100,山东省农业科学院 农产品研究所/山东省农产品精深加工技术重点实验室/ 农业部新食品资源加工重点实验室, 山东 济南 250100 |
| |
| 基金项目： | 山东省重点研发计划项目(2017GNC13106)； 山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08)；山东省农业重大应用技术创新项目(食用菌副产物综合利用技术研究与示范)。 |
| |
| 摘 要： | 为研究毛木耳粉对面团及馒头特性的影响,按照0、2.5%、5.0%、7.5%、10.0%的毛木耳粉添加比例制作毛木耳馒头,测定分析毛木耳粉的添加量对面团和馒头质构以及馒头感官品质的影响。结果表明:毛木耳粉的添加使面团发酵性能降低,面团和馒头的质构特性都发生了明显的变化,并且在一定程度上具有剂量依赖性。面团和馒头的硬度、咀嚼性和胶着度呈增大趋势,弹性、黏聚力和回复性呈下降趋势。馒头的比容和感官评分显著降低(p<0.05),馒头的硬化速度显著加快(p<0.05),pH值变化不显著。毛木耳粉添加量为5.0%时具有最大接受度,因此,在制作馒头时,毛木耳粉的添加量以不超过5.0%为宜。
|
| 关 键 词： | 毛木耳 小麦面团 馒头 质构特性 感官品质 |
| 收稿时间： | 2017/10/31 0:00:00 |
Effect of Auricularia polytricha Powder on Textural Properties of Wheat Dough and Chinese Steamed Bread (CSB) and Sensory Evaluation of CSB |
| |
| JIA Fengjuan,WANG Wenliang,GONG Zhiqing,CUI Wenji,WANG Yansheng and WANG Yueming.Effect of Auricularia polytricha Powder on Textural Properties of Wheat Dough and Chinese Steamed Bread (CSB) and Sensory Evaluation of CSB[J].Journal of Beijing Technology and Business University:Natural Science Edition,2018,36(3):83-87, 94. |
| |
| Authors: | JIA Fengjuan WANG Wenliang GONG Zhiqing CUI Wenji WANG Yansheng and WANG Yueming |
| |
| Institution: | Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing Technology of Shandong Province/ Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China,Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing Technology of Shandong Province/ Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China,Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing Technology of Shandong Province/ Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China,Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing Technology of Shandong Province/ Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China,Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing Technology of Shandong Province/ Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China and Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing Technology of Shandong Province/ Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China |
| |
| Abstract: | |
| |
| Keywords: | Auricularia polytricha wheat dough Chinese steamed bread textural properties sensory quality |
|
| 点击此处可从《北京工商大学学报(自然科学版)》浏览原始摘要信息 |
| 点击此处可从《北京工商大学学报(自然科学版)》下载免费的PDF全文 |
|
