燕麦混粉馒头加工品质特性评价

在传统的馒头加工过程中,添加一定比例的燕麦粉,研究其对馒头感官品质和质构的影响。结果表明,在小麦粉中添加适量的燕麦粉,加工出的馒头在结构、色泽、韧性等感官特性方面都有改善,馒头的硬度、咀嚼性、黏聚性等物性参数得到改变。当燕麦粉添加量为25%时,不仅馒头感官评价得分最高,而且营养价值也得到极大提高。因此,建议在馒头加工中添加25%的燕麦粉为宜。

Evaluation of Oat Meal on Quality Traits and Processing Quality Properties of Steamed Bread

Different amounts of oat meal is added into wheat flour,to study the influence of oat meal on the sensory and texture of steamed bread.The results show that the structure,colour and lustre,toughness of steamed bread increased,the hardness, chew sex,sticky of physical parameters in together are changed when adding the right amount of oat meal to flour.Adding different amounts of oat meal,the bread sensory score shows that when the adding amount of oatmeal is 25%,not only the score of steamed bread sensory evaluation is the highest,and also according with our eating habits.So,it is suitable to add 25% oat meal in the processing of the steamed bread.