摘要
以不同添加比例的荞麦粉馒头为研究对象,使用质构仪进行分析,对荞麦粉馒头的质构作全面评价,实验采用快速黏度分析仪对荞麦糊化过程中的黏度进行系统分析;用质地剖面检验法进行感官品质评定探讨二者的相关性。结果表明,感官评定结果随着硬度、咀嚼性的增加感官评分值降低;荞麦粉峰值粘度过高,酶活性低;荞麦馒头质构特性与荞麦粉糊化特性有很高的相关性,为荞麦馒头主食化应用提供理论依据。
Taking buckwheat flour steamed bread with different proportion as the research object,the texture of buckwheat flour steamed bread was analyzed by texture analyzer,and the texture of buckwheat flour steamed bread was comprehensively evaluated.In the experiment,the viscosity of buckwheat during gelatinization was systematically analyzed by fast viscosity analyzer,and the correlation between the two was discussed by texture profile test.The results showed that the sensory evaluation results decreased with the increase of hardness and chewability;the peak viscosity of buckwheat flour was too high,and the enzyme activity was low;the texture characteristics of buckwheat bread were highly correlated with the gelatinization characteristics of buckwheat flour,which provided a theoretical basis for the application of buckwheat bread as a staple food.
作者
崔建涛
Cui Jiantao(Zhongyuan Grain Group Duofuduo Food Co.,Ltd.,Zhengzhou 450001,China)
出处
《现代食品》
2020年第10期211-213,共3页
Modern Food
关键词
荞麦
质构
糊化特性
Buckwheat
Texture
Gelatinization properties
