糙米超微全粉对馒头品质的影响

摘要

Wheat flour was substituted with superfine grinded whole brown rice powder,the effect of the substitution on sensory quality,texture,internal texture (digital image analysis) of steamed bread was investigated.The results revealed that:the average particle size of superfine grinded whole brown rice powder became 26.13 μm and micro powder could be called superfine powder.The steamed bread made of superfine grinded whole brown rice powder is no longer tasted rough.With the increase of superfine grinded whole brown rice powder,the content of gluten protein in the flour decreased,and the scores of internal structure,specific volume,color and viscosity also decreased;appearance,elasticity and toughness and smell and taste didn't change much.The optimum content of whole brown rice powder was 10％.The hardness and chewiness of steamed bread increased significantly because of the addition of whole brown rice powder,and there was no obvious regularity in adhesiveness and no significant change in springiness.The cohesiveness and resilience increased first and then decreased.With the increase of the content of whole brown rice powder,the slice brightness,cell contrast,number of air holes and density of air holes decreased significantly and wall thickness,air hole diameter,coarse/fine ratio and volume of coarse hole increased significantly;there was no obvious change in air hole elongation.Correlation analysis showed that hardness,slice brightness,cell contrast,number of cells,density of cells,wall thickness,air hole diameter and volume of coarse cell were all closely associated with sensory scores;these indexes could be used to evaluate the quality of steamed bread made of whole brown rice powder.%以不同比例的糙米超微全粉替代小麦粉,研究糙米超微全粉对馒头感官品质、质构特性及内部纹理结构的影响.结果表明,经过超微粉碎处理,糙米金粉平均粒径D50为26.13 μm,达到超微粉级别.糙米超微全粉馒头口感得到改善,不再有粗糙感觉.糙米超微全粉的添加降低了面粉中面筋蛋白的含量,馒头的内部结构变差,比容、色泽及黏性得分均降低,外观、弹韧性及气味和滋味无显著变化.制作馒头时,糙米超微全粉的添加量最高以10％为宜.糙米全粉的添加使馒头的硬度和咀嚼性显著增加,黏附性未表现出明显的变化规律,而内聚性和回复性则呈现先增加后降低的变化趋势,弹性变化不大.样品切片亮度、气孔对比度、气孔数量和气孔密度均逐渐降低,壁厚、气孔直径、粗细气孔比和粗气孔体积均逐渐增加,而气孔延长度差异不显著.相关性分析表明,硬度可以作为糙米全粉馒头质构分析指标.切片亮度、气孔对比度、气孔数量、气孔密度、壁厚、气孔直径和粗气孔体积均可用于糙米全粉馒头内部纹理结构的评价.