亲水胶体对小麦玉米混合粉及馒头品质的影响

Effects of Hydrocolloids on the Quality of Wheat-corn Mixed Flour and Steamed Bun

摘要:

以玉米粉和小麦粉为原料，研究了黄原胶、瓜尔豆胶、羧甲基纤维素钠、魔芋胶4种亲水胶体不同的添加量（0.5%、1%、1.5%、2%）对混合粉粉质特性（吸水率、面团形成时间、稳定时间、弱化度）和小麦玉米混合粉馒头品质（比容、硬度、弹性、感官评分）的影响。用粉质仪测定混合粉的粉质特性，用体积测定仪测定小麦玉米混合粉馒头的比容，用质构仪测定小麦玉米混合粉馒头的硬度和弹性。结果表明：四种胶体均能增大混合粉的吸水率、面团形成时间、稳定时间，降低弱化度，但有一定的差异。黄原胶对粉质特性的影响最显著，然而添加了黄原胶的小麦玉米混合粉馒头品质较差。添加适量的瓜尔豆胶、羧甲基纤维素钠、魔芋胶可改善小麦玉米混合粉馒头的品质。其中，2%魔芋胶的比容最大，0.5%魔芋胶的硬度最小，2%羧甲基纤维素钠的弹性最大，感官评分最高。

Abstract:

Using corn and wheat flour as raw materials, the effects of four hydrocolloids (xanthan gum, guar gum, carboxymethyl cellulose sodium, and konjac gum) at different dosages (0.5 %, 1%, 1.5%, and 2%) on the farinograph properties of mixed flour (water absorption, dough formation time, stabilization time, and degree of softening) and the qualities of wheat-corn mixed-flour steamed bun (specific volume, hardness, springiness, and sensory evaluation) were investigated. The farinograph properties were analyzed by a farinograph. The specific volume of wheat-corn mixed-flour steamed bun was measured by a volume meter. The hardness and springiness were measured by a texture analyzer. The results showed that all four hydrocolloids increased the water absorption, dough formation time, and stabilization time of the mixed flour while reducing the degree of softening, albeit some differences were observed. Although the effect of xanthan gum on the farinograph properties was the most remarkable, its effect on wheat-corn mixed-flour steamed bun was out of expectation. The qualities of wheat-corn mixed-flour steamed bun were improved by adding appropriate amounts of guar gum, sodium carboxymethyl cellulose, and konjac glucomannan. Specifically, the specific volume of the mixed steamed bun was the maximum with adding 2% konjac glucomannan, the hardness was the minimum with adding 0.5 % konjac glucomannan, and the springiness and sensory quality scores were the highest with adding 2% sodium carboxymethyl cellulose.