Effect of stachyose on the quality of steamed bread | 水苏糖对馒头品质的影响
2009
Lü Junli, Northernwest Agriculture and Forestry University, Yangling (China), College of Food Science and Engineering | Zhang Zhengmao, Northernwest Agriculture and Forestry University, Yangling (China), College of Food Science and Engineering | Liang Ling, Northernwest Agriculture and Forestry University, Yangling (China), College of Food Science and Engineering
Chinese. 研究水苏糖对馒头品质的影响，为水苏糖在馒头中的应用提供依据。将水苏糖按质量比0%，1%，3%，5%，7%添加到2种馒头粉（武农148、小偃22）中，采用传统工艺制作馒头，对馒头的感官评价及质构进行测定。当水苏糖添加量为3%时，馒头的感官评价得分最高，新鲜馒头的弹性最大；随着水苏糖添加量的增加，新鲜馒头的硬度逐渐降低，同时馒头的老化速度明显减慢。水苏糖可以有效地抑制馒头老化，延长馒头的货架期。建议在馒头制作过程中，水苏糖的添加量以3%为宜。
Show more [+] Less [-]English. The effect of stachyose on the quality of steamed bread was studied, and a basis for the application of stachyose in steamed bread was provided. Using traditional production process of steamed bread, 0%, 1%, 3%, 5% and 7% stachyose were added into two different steamed bread flour (Wunong 148 and Xiaoyan 22) separately, and their sensory evaluation and texture were determind. Adding 3% stachyose into steamed bread, resulted in the highest marks in the sensory evaluation and the greatest flexibility in texture. Adding more stachyose into flour effectively reduced the hardness of steamed bread. Stachyose can slow down the speed of aging of steamed bread, extend its shelf life, and it is suitable to add 3% stachyose in the processing of the steamed bread.
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