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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.11脱毒亚麻饼粉对馒头品质的影响曹伟伟，黄庆德，田光晶，邓乾春（中国农业科学院油料作物研究所，油料脂质化学与营养湖北省重点实验室，湖北武汉430062）摘要：研究了脱毒亚麻饼粉的不同添加比例对馒头比容、色泽、质构、感官和营养等品质的影响。结果表明：添加过多的脱毒亚麻饼粉，会使馒头的比容、扩展比下降以及色泽变暗；质构结果表明，随着脱毒亚麻饼粉添加比例的增加，馒头的硬度、胶粘性与咀嚼性不断增加，弹性、内聚性与回复性不断减小；馒头的油脂、蛋白质和灰分含量逐渐增加，氨基酸含量除脯氨酸外均呈
2、增加趋势，木酚素含量也显著增加（p<0.05），添加15%脱毒亚麻饼粉馒头的木酚素含量高达3.34mg/g；馒头的感官评分随着脱毒亚麻饼粉的添加比例增大逐渐降低，但添加3%和6%脱毒亚麻饼粉馒头的感官评分显著高于其他添加脱毒亚麻饼粉的馒头，二者的感官评分均大于90且没有显著性差异，因添加6%脱毒亚麻饼粉馒头含有更多的油脂、蛋白质和木酚素等营养物质，故选择脱毒亚麻饼粉的最佳添加比例为6%。关键词：脱毒亚麻饼粉；馒头；品质文章篇号：1673-9078(2016)11-190-196DOI:10.13982/j.mfst.1673-9078.2016.11.029EffectofDeto
3、xified,PartiallyDefattedFlaxseedMealsontheQualityofSteamedBreadCAOWei-wei,HUANGQing-de,TIANGuang-jing,DENGQian-chun(OilcropsResearchInstituteofChineseAcademyofAgricultureSciences,HubeiKeyLaboratoryofLipidChemistryandNutrition,Wuhan430062,China)Abstract:Theeffectofdifferentlevelsofdetoxified,pa
4、rtiallydefattedflaxseedmealsonthespecificvolume,color,texture,sensorycharacteristics,nutritionalquality,andothercharacteristicsofsteamedbreadwasstudied.Theresultsshowedthataddingexcessiveamountofdetoxified,partiallydefattedflaxseedmealscoulddecreasethespecificvolumeandexpansionratioofsteamedbr
5、ead,andthebreadturnsdarkincolor.Thetexturaltestshowedthatthehardness,gumminess,andchewinessofsteamedbreadsincreasedcontinuouslywithincreasingamountsofdetoxified,partiallydefattedflaxseedmeals,whilespringiness,cohesiveness,andresiliencedecreasedcontinuously.Thefat,protein,andashcontentsincrease
6、d,butthecontentofaminoacids(exceptforproline)showedanincreasingtrend.Moreover,thelignancontentalsosignificantlyincreased(p<0.05),andlignancontentinasteamedbreadcontaining15%detoxified,partiallydefattedflaxseedmealscouldbeupto3.34mg/g.Thesensoryevaluationscoreofsteamedbreadgraduallydecreasedwit
7、hincreasingamountofdetoxified,partiallydefattedflaxseedmeals.However,thesensoryevaluationscoresofthesteamedbreadswithadditionsof3%and6%ofdetoxified,partiallydefattedflaxseedmeals(above90)weresignificantlyhigherthantheothertestedsteamedb
