鹰嘴豆蛋白粉的添加对面团及馒头品质的影响

Effect of the addition of chickpea protein powder on the quality of dough and steamed bread

摘要:

本文考察不同质量分数的0%、2%、4%、6%、8%、10%的鹰嘴豆蛋白粉制作馒头，研究其对面团粉质特性、水分分布、流变学特性、二级结构含量和馒头品质的影响规律。结果表明，鹰嘴豆蛋白粉添加量小于4%时，面团吸水率增加、形成时间、稳定时间和粉质指数上升，弱化度下降；面团中弱结合水向结合水和自由水转移。流变学结果显示，鹰嘴豆蛋白粉添加量小于6%时，面团的弹性和黏性模量得到提高，大于6%时会削弱面团结构强度。二级结构测试中表明，鹰嘴豆蛋白粉添加量为2%时，β-折叠结构含量最高为37.76%，能够有效促进面筋蛋白形成更加稳定的体系，提高面团的品质。随着鹰嘴豆蛋白粉添加量的上升，馒头的颜色变深，比容和宽高比减小，硬度、胶着性和咀嚼性增大，弹性、内聚性和回复性减小；当添加量为2%时，馒头比容最大为2.52 mL/g，质构特性最好（硬度3182.46 g，咀嚼性2493.15 g，回复性0.46 mm），面团持气性增强，感官评分最高为83.71。综上所述，在馒头制作时加入一定量的鹰嘴豆蛋白粉制成的面团品质较好，为鹰嘴豆蛋白粉在面食及焙烤食品中的应用提供了参考依据。

Abstract:

In this paper, we investigated different mass fractions of 0%, 2%, 4%, 6%, 8% and 10% of chickpea protein powder to make steamed bread, and studied the influence laws of the powder properties of the dough, moisture distribution, rheological properties, secondary structure content and quality of steamed bread. The results showed that when chickpea protein powder was added at less than 4%, the water absorption of the dough increased, the formation time, stabilization time and powder index increased, and the degree of weakness decreased; and the weakly bound water in the dough shifted to bound and free water. The rheological results showed that the elasticity and viscous modulus of the dough were improved at less than 6% addition of chickpea protein powder and weakened the structural strength of the dough at greater than 6%. In the secondary structure test, it was shown that the highest β-fold structure content of 37.76% was found when chickpea protein powder was added at 2%, which could effectively promote the formation of a more stable system of gluten proteins and improve the quality of dough. With the rise of chickpea protein powder addition, the color of the steamed breads became darker, the specific volume and aspect ratio decreased, the hardness, gelling and chewiness increased, and the elasticity, cohesion and repulsiveness decreased; when the addition amount was 2%, the steamed bread had the maximum specific volume of 2.52 mL/g, the best textural properties (hardness 3182.46 g, chewiness 2493.15 g, repulsiveness 0.46 mm), and the dough gas-holding property was enhanced, and the highest sensory score of 83.71. In summary, the dough made by adding a certain amount of chickpea protein powder during the production of steamed bread is of better quality, which provides a reference basis for the application of chickpea protein powder in pasta and baked goods.