鹰嘴豆蛋白粉的添加对面团及馒头品质的影响

Effects of Chickpea Protein Powder on Dough and Steamed Bread Quality

摘要:

该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3 182.46 g，咀嚼性2 493.15 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:

The effects of chickpea protein powder incorporation in mass fractions of 0, 2, 4, 6, 8, and 10% on steamed bread quality were examined. In particular, its effects on the farinograph index, water distribution, rheological properties, and secondary structure content of the dough, and the steamed bread’s quality were investigated. When less than 4% chickpea protein powder is added, the dough’s water absorption rate, formation time, stability time, and farinograph index increase, while the degree of weakening decreases. Weakly bound water in the dough gradually separates into bound and free water pools. Rheological results reveal that addition of <6% chickpea protein powder improves the elasticity and viscosity moduli of the dough, but the dough’s structural strength is reduced when added powder exceeds 6%. Secondary structure analysis shows that, with 2% chickpea protein powder, the β-sheet content peaks at 37.76%, effectively enabling formation of a more stable gluten network, thereby enhancing dough quality. As the chickpea protein powder content gradually increases, the steamed bread becomes darker, and its specific volume and width-to-height ratio decrease. Notably, the hardness, adhesiveness, and chewiness increase, while elasticity, cohesiveness, and resilience decline. At a chickpea protein powder mass fraction of 2%, the steamed bread achieves its highest specific volume (2.52 mL/g) and optimal textural properties (hardness: 3 182.46 g, chewiness: 2 493.15 g, and resilience: 0.46 mm). Gas retention in the dough increased, and the highest sensory score (83.71) was achieved. In short, adding appropriate amounts of chickpea protein powder to steamed bread dough can improve the bread quality. These findings provide references for the application of chickpea protein powder in pasta and bakery products.