Effect of Jujube Powder Addition on Dough Characteristics and Steamed Bread Quality
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摘要: 研究红枣粉对面团特性及馒头品质的影响，确定适宜的红枣粉小麦粉配比。探讨了添加不同比例红枣粉（0、5%、10%、15%）对混合粉理化性质、色差、面团的微观结构和粉质拉伸特性，以及对馒头比容、色差、质构和感官品质等的影响。结果表明：随着红枣粉添加量的增加，混合粉中的水分、蛋白质和脂肪含量逐渐降低，灰分和还原糖的含量逐渐升高；混合粉及馒头的颜色逐渐变红变暗；面团吸水率逐渐降低，形成时间与稳定时间呈先上升后下降，弱化度呈先下降后上升的趋势；添加不同比例红枣粉面团随着醒发时间（45、90、135 min）的延长，面团拉伸能量、最大拉伸阻力和拉伸比等指标总体呈上升趋势；面团微观结构显示随红枣粉添加量的增加，面筋蛋白结构逐渐遭到破坏；红枣粉添加量在5%~10%范围内，馒头比容与对照组馒头相比显著增大（P<0.05）；馒头的弹性、回复性随红枣粉的添加逐渐降低；感官评定显示红枣粉添加量在5%~10%范围内，总体得分均比对照组馒头要高，且易被人们接受。综合分析红枣粉对面团特性、馒头质构及感官评价等的影响结果，确定红枣粉添加量不宜超过10%。Abstract: In order to study the effect of red jujube flour on dough properties and steamed bread quality,the suitable flour blending ratio of red jujube and wheat was determined. The effects of different proportions of red jujube powder(0,5%,10%,15%)on the physical and chemical properties,color difference,microstructure and flour tensile properties of the mixed flour,as well as on the specific volume,color difference,texture and sensory quality of steamed bread were discussed. The results showed that with the increase of the amount of jujube powder,the contents of water,protein and fat in the mixed powder gradually decreased,while the contents of ash and reducing sugar increased gradually,and the color of the mixed flour and steamed bread gradually turned red and darkened. The water absorption of dough decreased gradually,the formation time and stable time increased at first and then decreased,and the weakening degree decreased at first and then increased. With the addition of different proportions of red jujube flour dough and the extension of waking time(45,90,135 min),the tensile energy,maximum tensile resistance and stretching ratio of the dough showed an overall upward trend. The microstructure of the dough showed that the gluten protein structure was gradually destroyed with the increase of the amount of jujube flour. The specific volume of steamed bread was significantly higher than that of the control group when the addition amount of red jujube powder was in the range of 5%~10%,the specific volume of steamed bread was significantly higher than that of the control group(P<0.05). The elasticity and resilience of steamed bread gradually decreased with the addition of red jujube powder. Sensory evaluation showed that the addition of red jujube powder in the range of 5%~10%,the overall score was higher than the control group steamed bread and easy to be accepted by people. Based on the comprehensive analysis of the effects of jujube powder on dough properties,texture and sensory evaluation of steamed bread,it was determined that the addition amount of jujube powder should not exceed 10%.
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Keywords:
- red jujube powder /
- dough characteristics /
- steamed bread /
- quality characteristics
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