摘要
荞麦具有丰富的营养和药食价值,采用10%、20%、30%、40%、50%和60%的全荞麦粉置换出等量高筋小麦粉蒸制馒头,通过荞麦馒头感官评价、色泽、质构特性的变化,研究荞麦粉对馒头品质的影响。结果表明:全荞麦粉会弱化面团结构,影响馒头的品质。随着荞麦粉添加量的增加,馒头表皮及内部色泽变暗,质构参数中硬度、胶凝性、咀嚼性明显增大。
According to the abundant nutrition,medicine and edible value of buckwheat, steamed bread was prepared by 10 %, 20% ,30% ,40% ,50%and 60% of the total buckwheat flour in replacement of high gluten wheat flour. By the changes of sensory evaluation, color, texture properties, the effect of buckwheat flour on steamed bread quality was studied. The results showed that., the buckwheat flour dough structure and steamed bread quality were weakened ; with the increase of the content of buckwheat flour,the steamed bread skin and internal color was darkened, hardness, gelling and chewiness significantly in- creased.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第6期12-15,共4页
Cereal & Feed Industry
关键词
荞麦粉
馒头
色泽
质构特性
buckwheat flour
steamed bread
color
textural properties
