摘要
将花生蛋白粉作为营养剂添加到馒头中以改善馒头的品质、增加消费者对蛋白质的摄入。对馒头进行感官评定、物性分析仪测定。正交试验结果表明:花生蛋白粉添加量为8%、面团二次发酵时间为40 m in、揉馒头坯次数为20次时,得到的花生蛋白馒头品质良好。按正交试验取得的条件制作花生蛋白馒头,与对照馒头进行比较,感官评定的结果用t检验进行解析可得:两种样品在5%水平下有显著差异。测试花生蛋白馒头的弹性和回复性均高于对照馒头,与感官评定结果雷同,说明花生蛋白馒头被人们所喜爱。
Peanut protein was added to the steamed breads as a modifier in order to enhance the quality of steamed bread and increase the eonsumers＇intake of protein. The quality of steamed breads was determined with sensory evaluation and a texture analyzer. L9 （3^3） orthogonal optimization was conducted. Results： Steamed breads with good quality, high anti - aging ability and high content of peanut protein can be made under the conditions of peanut protein flour 8 % , secondary fermentation time 40 rain and manual dough - kneading times 20.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第9期132-136,共5页
Journal of the Chinese Cereals and Oils Association
关键词
花生蛋白粉
馒头
品质评价
peanut protein flour, steamed bread, quality evaluation
