摘要
文章研究了银杏果粉对小麦粉理化指标以及馒头营养、感官、质构、抑菌的影响。用粉质仪、湿面筋仪、降落数值仪测定银杏果粉对面粉的理化指标,包括稳定时间、湿面筋含量、降落数值的影响。同时用感官方法评价馒头的感官品质。用质构仪测定馒头的质构参数。用菌落总数测定方法测定馒头的菌落总数。试验结果表明,在小麦粉中添加0%~24%的银杏果粉,小麦粉理化指标,包括标稳定时间、湿面筋含量、降落数值呈下降趋势。馒头感官评分呈先增加后下降趋势,馒头中菌落总数呈下降趋势。馒头中蛋白质、脂肪、膳食纤维含量呈增加趋势。小麦粉中银杏果粉添加量为12%时,馒头的感官品质最佳,比空白提高了6.30%;馒头中蛋白质、脂肪、膳食纤维含量分别增加2.49%、7.58%、12.0%;菌落总数下降37.5%,霉菌计数下降40.9%。银杏果粉具有提高小麦粉馒头的感官品质、营养价值和抑菌作用,在小麦粉馒头中具有良好的应用价值。
The aim of this study was to explore the effects of adding different proportions of Ginkgo biloba fruit powder on the physicochemical indexes of wheat flour and the nutrition,sensory,texture and bacteriostasis of Chinese steamed bread made of wheat.The effects of Ginkgo biloba fruit powder on the physicochemical indexes including stability time,wet gluten content,and falling number of flour were measured by farinograph,wet gluten meter,and falling number meter.The sensory quality of steamed bread was evaluated by sensory valuation methods.The texture parameters of steamed bread were measured by texture meter.The aerobic plate count in steamed bread was measured by the determination method of aerobic plate count.The experimental results showed that when 0%-24%of Ginkgo biloba fruit powder was added to wheat flour,the physiccochemical indexes,including stable time,wet gluten content,and falling number of wheat flour decreased.The sensory score of steamed bread increased first and then decreased,the aerobic plate count in steamed bread decreased,and the content of protein,fat,and dietary fiber in steamed bread increased.The sensory quality of steamed bread was the best when the content of Ginkgo biloba fruit powder in wheat flour was 12%,which was 6.30%higher than that of the blank;The contents of protein,fat,dietary fiber in steamed bread increased by 2.49%,7.58%,and 12.0%respectively;The aerobic plate count decreased by 37.5%,the mold count decreased by 40.9%.TheGinkgo biloba fruit powder could improve the sensory quality,nutritional value and had bacteriostasis.It has good application value in Chinese steamed bread made of wheat.
作者
朱丹丹
ZHU Dandan(Cooking Food College,Zhengzhou Tourism College,Zhengzhou 450009,China)
出处
《食品科技》
CAS
北大核心
2023年第9期120-126,共7页
Food Science and Technology
基金
郑州旅游职业学院培优项目(2022-PYXM-16)。
关键词
银杏果粉
馒头
营养
感官品质
抑菌
Ginkgo biloba fruit powder
Chinese steamed bread made of wheat
nutrition
sensory quality
bacteriostasis
