银耳粉对馒头感官和质构的影响及其营养成分分析

在小麦面粉中添加不同比例的银耳粉，按传统方法制作银耳馒头，对银耳馒头进行感官评价，采用质构仪对其质构特性进行分析，并测定银耳馒头的营养成分。结果表明：银耳粉含量为4%的馒头，感官评价总分最高，咀嚼性符合人的感官适口性，硬度和胶黏性低，弹性好。营养成分分析结果显示，4%银耳馒头与纯小麦馒头相比，蛋白质和粗纤维含量分别增加0.68%、3.33%，脂肪和碳水化合物含量分别降低1.71%、0.12%，钙、铁及锌含量分别增加28.00%、19.14%和4.87%。

Effects of Tremella fuciformis Powder on Sensory and Texture of Steamed Bread and Analysis of Its Nutritional Composition

In this study, different amount of Tremella fuciformis powder was added to wheat flour to make steamed bread. The sensory quality, texture characteristics and nutritional composition of the steamed bread under the optimal condition were determined. The results showed that, the optimal addition of Tremella fuciformis powder was 4%. Under this condition, the sample made of Tremella fuciformis steamed bread was low in hardness and tackiness, high in elasticity, moderate in chewiness, and in line with human palatability. The results of nutritional analysis showed that the contents of protein and crude fiber in the steamed bread with 4% of Tremella fuciformis flour were 0.68% and 3.33% higher than that in pure wheat flour steamed bread, the fat and carbohydrate contents decreased by 1.71% and 0.12%, respectively, and the contents of Ca, Fe and Zn increased by 28.00%, 19.14% and 4.87%, respectively.