添加竹笋粉的面制品品质及其功能特性

Quality and Functional Properties of Flour Products Fortified with Bamboo Shoot Powder

摘要:

该文研究了竹笋粉对面制品品质及功能特性的影响。将竹笋粉部分代替小麦粉制成馒头、饼干和面条，研究不同质量分数的竹笋粉（0%、1%、2%、3%、4%、5%）对馒头白度、比容、质构和感官特性的影响，对面条质构、拉伸、蒸煮和感官特性的影响以及对饼干色度、比容、质构和感官特性的影响。研究发现，竹笋粉质量分数为2%时，制得的馒头、面条和饼干综合品质最好。对竹笋粉面制品功能特性的研究发现，添加质量分数2%的竹笋粉的馒头、饼干和面条，对胆固醇的吸附能力分别达到41.55、31.01、33.22 mg/g，对NO2-的清除能力分别达到37.93%、41.33%、25.95%，对阳离子交换能力分别达到128.00、133.33、122.67 mmol/g，相比于空白组均显著提升，而持水性、持油性、对胆酸钠的吸附能力等功能特性也较空白组有所提升。适量添加竹笋粉可显著提升面制品的综合品质及功能特性，研究结果为竹笋粉的开发利用和提升面制品的营养价值提供了新的思路。

Abstract:

This study investigated the effects of bamboo shoot powder on the quality and functional properties of flour products including steamed buns, noodles, and biscuits. The products were prepared from wheat flour fortified with varying mass fractions of bamboo shoot powder (0%, 1%, 2%, 3%, 4%, 5%). Steamed buns were used to clarify the effects of the mass fraction of bamboo shoot powder on the whiteness, specific volume, texture, and sensory properties, while noodles were evaluated to determine the effects of the mass fraction of bamboo shoot powder on the texture, stretching, cooking, and sensory properties of noodles. Biscuits were used to determine the effects of the mass fraction of bamboo shoot powder on the color, specific volume, texture, and sensory properties of biscuits. The results showed that the comprehensive quality of steamed buns, noodles, and biscuits was the highest when the mass fraction of bamboo shoot powder was 2%. For steamed buns, biscuits, and noodles made from wheat flour fortified with 2% bamboo shoot powder, the cholesterol adsorption capacity reached 41.55, 31.01, and 33.22 mg/g, respectively; the NO2- removal capacity reached 37.93%, 41.33%, and 25.95%, respectively; and the cation exchange capacity reached 128.00, 133.33, and 122.67 mmol/g, respectively, showing significant improvements compared with the corresponding control groups. Furthermore, functional properties, such as the water-holding capacity, oil-holding capacity, and sodium cholate adsorption capacity, also improved compared to the corresponding control groups. In summary. fortification with an appropriate mass fraction of bamboo shoot powder can significantly improve the quality and functional properties of flour products, potentially aiding the development and utilization of bamboo shoot powder and nutritional enhancement of flour products.