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当前位置: 首页 > 文章 > 豆渣粉对小麦面团、馒头质构特性及馒头品质的影响 食品科学 2014,35 (5) 85-88
Position: Home > Articles > Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread(CSB) and Textural Properties of Wheat Dough and CSB FOOD SCIENCE 2014,35 (5) 85-88

豆渣粉对小麦面团、馒头质构特性及馒头品质的影响

作  者：
崔丽琴;崔素萍;马平;张丽萍;张洪微
单  位：
黑龙江八一农垦大学食品学院
关键词：
豆渣粉;面团;馒头;质构特性;感官品质
摘  要：
为了解豆渣粉对面团及馒头特性的影响,每100 g面粉中分别添加0、5、10、15、20 g豆渣粉,利用质构仪测定分析豆渣粉添加量对面团及馒头质构特性的影响,然后对馒头感官品质进行评价。结果表明:随着豆渣粉添加量的增加,面团及馒头的硬度、胶黏性、咀嚼性及黏附性显著增加(P<0.05);面团的内聚性、弹性变化不显著;馒头的内聚性、弹性呈显著降低趋势;馒头的感官品质变差。因此,豆渣粉的添加,改变了面团和馒头的质构特性及馒头的感官品质。
译  名：
Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread(CSB) and Textural Properties of Wheat Dough and CSB
作  者：
CUI Li-qin;CUI Su-ping;MA Ping;ZHANG Li-ping;ZHANG Hong-wei;College of Food Science,Heilongjiang Bayi Agricultural University;Heilongjiang Bein Mate Co.Ltd.;
关键词：
soybean dregs powder;;dough;;Chinese steamed bread;;textural properties;;sensory quality
摘  要：
The effect of soybean dregs powder added to wheat flour at the levels of 0, 5, 10, 15 and 20 g per 100 g on the properties of dough and Chinese steamed bread(CSB) was investigated. Textural properties were studied using texture profile analysis, and sensory evaluation of CSB was performed according to the Nationa l Standard of China(GB/T17320— 1998B). The results of the present study suggested that increased amount of soybean dregs powder led to a significant(P < 0.05) increase in hardness, gummines, chewiness and adhesiveness in dough and CSB; cohesiveness and springiness of dough displayed no evident change; cohesiveness and springiness of CSB were decreased significantly; and sensory evaluation of CSB became worse. Therefore, the addition of soybean dregs powder can lead to changes in sensory quality of CSB and textural properties of dough and CSB.

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