猕猴桃粉添加量对馒头加工品质和微观结构的影响

    Effect of the addition level of kiwifruit powder on the processing quality and microstructure of steamed buns

    • 摘要: 为探究猕猴桃粉在馒头中的应用及其对馒头微观结构的影响,采用不同添加量(0%、3%、5%、7%)的猕猴桃粉进行馒头制作,对馒头的质构、比容、糊化特性、结晶度及微观结构等进行测定。研究表明:添加猕猴桃粉可显著改善馒头的质构特性,馒头硬度和咀嚼性降低,弹性和比容显著提升,其中添加量为5%时效果最佳;糊化特性测定结果显示,猕猴桃粉的加入使面团峰值黏度和崩解值分别降低了10.2%~23.8%和9.3%~14.7%,糊化温度上升,添加量为7%时达到最大值(92.9℃),升高了1.8%;随着猕猴桃粉添加量的增加,馒头中淀粉的回生值和相对结晶度显著降低;微观结构显示,添加猕猴桃粉后,馒头内部组织更加致密均匀,面筋网络结构在添加量为5%时表现最佳;在馒头中添加猕猴桃粉不仅能够有效改善面团的持气能力,而且在一定程度上提高馒头的比容及质构特性,有助于改善馒头的品质。添加猕猴桃粉对馒头品质有着积极影响,猕猴桃粉可作为一种功能性食品原料应用于馒头生产。

       

      Abstract: To investigate the application of kiwifruit powder in steamed buns and its influence on the internal components of steamed buns, the different levels of kiwifruit powder addition (0%, 3%, 5%, 7%) were used in the steamed buns preparation. The texture, specific volume, gelatinization characteristics, crystallinity, and microstructure of the steamed buns were investigated. The results indicated that the addition of kiwifruit powder significantly improved the textural properties of the steamed buns, with reduction in hardness and chewiness, and notable increase in elasticity and specific volume of the steamed buns. Among all the tested concentrations, the optimal effect was observed with a 5% addition. Pasting property measurements revealed that the incorporation of kiwifruit powder reduced the peak viscosity and breakdown values by 10.2% to 23.8% and 9.3% to 14.7%, respectively, while the pasting temperature increased, reaching a maximum of 92.9 ℃ (a 1.8% increase) with a 7% addition. As the amount of kiwifruit powder increased, the retrogradation value and relative crystallinity of the steamed buns decreased significantly. Microstructural analysis revealed that the internal structure of the steamed buns became denser and more uniform after the addition of kiwifruit powder, with the gluten network structure exhibiting the best performance at a 5% addition level. The incorporation of kiwifruit powder in steamed buns not only effectively improved the gas holding capacity of dough, but also enhanced the specific volume and texture characteristics of steamed buns to a certain extent, contributing to an improvement in their quality. These results underscore the beneficial effects of adding kiwifruit powder on the overall quality of steamed buns and highlight its potential as a valuable functional food ingredient, opening up new possibilities for the innovation and improvement of traditional steamed bun recipes.

       

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