Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran
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摘要: 为比较研究不同改性麸皮回填制备的全麦粉对其馒头品质的影响，本文采用常压蒸汽、过热蒸汽、微波、挤压、酶解（木聚糖酶）和发酵（酵母）六种方式对小麦麸皮进行改性处理。改性后的小麦麸皮回填至小麦粉中得到不同麸皮性质的全麦粉，制作全麦馒头，比较研究了不同改性麸皮回填全麦粉馒头的感官品质、质构特性和老化性质的差异性，并采用主成分分析法对六种改性麸皮回填全麦粉馒头品质进行综合分析。结果表明，六种改性麸皮对全麦馒头品质均有一定程度的改善作用，其中，挤压和发酵麸皮加深了全麦馒头表观颜色；改性全麦馒头的感官综合评分较对照组提升了7.3~16.8分，酶解麸皮全麦馒头得分最高；改性全麦馒头芯的弹性和粘聚性变化不显著，发酵和常压蒸汽麸皮能显著降低全麦馒头芯硬度（P<0.05），发酵麸皮能显著降低全麦馒头芯的咀嚼性（P<0.05），发酵改性麸皮全麦馒头质构品质最佳；−20 ℃储藏24 h期间，相比于未改性麸皮，发酵、酶解、挤压和过热蒸汽改性麸皮组全麦馒头的焓值显著降低（P<0.05），这有利于延缓全麦馒头的老化，且在初始贮藏时，发酵麸皮全麦馒头焓值最低，表现出最好的延缓全麦馒头淀粉老化的效果。综合品质数据和主成分分析结果得出，发酵改性麸皮全麦馒头品质最好，麸皮的发酵改性是一种改良全麦粉品质的有效途径。Abstract: To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast). The modified bran was backfilled into wheat flour to obtain whole wheat flour with different bran properties. The sensory quality, texture and aging properties of six kinds of whole wheat flour steamed bread with different bran properties were compared. At the same time, the quality of six kinds of modified bran backfilled whole wheat flour steamed bread was comprehensively analyzed by principal component analysis. The results showed that six kinds of modified bran could improve the quality of whole wheat steamed bread to a certain extent. The extruded and fermented modified bran deepened the apparent color of whole wheat steamed bread. The sensory comprehensive scores of modified whole wheat steamed bread were increased by 7.3~16.8 points compared with the control group, and the score of enzyme-digested whole wheat steamed bread was the highest. The elasticity and cohesiveness of modified whole wheat steamed bread core did not change significantly. The hardness of whole wheat steamed bread core was significantly reduced by fermentation and atmospheric steam bran, and the chewiness of whole wheat steamed bread core was significantly reduced by fermentation bran (P<0.05). The texture quality of fermented modified whole wheat steamed bread was the best. During storage at −20 ℃ for 24 h, compared with the unmodified bran, the enthalpy value of whole wheat steamed bread in the fermentation, enzymatic hydrolysis, extrusion and superheated steam modified bran group was significantly decreased (P<0.05), which was beneficial to delay the aging of whole wheat steamed bread. At the initial storage, the enthalpy value of fermented bran whole wheat steamed bread was the lowest, which showed the best effect of delaying the aging of starch in whole wheat steamed bread. The results of comprehensive quality data and principal component analysis showed that the fermented modified bran whole wheat steamed bread had the best quality, and the fermentation modification of bran was an effective way to improve the quality of whole wheat flour.
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Key words:
- modified bran /
- whole wheat steamed bread /
- sensory qualities /
- texture characteristics /
- aging property
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图 2 不同改性麸皮对全麦馒头芯质构特性的影响
Figure 2. Effects of different modification brans on the texture properties of whole-wheat steamed bread crumb
图 3 不同改性麸皮对全麦馒头储藏期间老化焓值的影响
Figure 3. Effect of different modification brans on the aging enthalpy of whole wheat steamed bread during storage
表 1 小麦粉馒头感官评价评分标准
Table 1. Standard for sensory evaluation of wheat flour steamed bread
项目 评分标准 比容（mL/g）
（20分）比容大于或等于2.8得满分20分；比容小于或等于1.8得最低分5分；比容在2.8~1.8之间，每下降0.1扣1.5分 宽高比（5分） 宽高比小于或等于1.40的最高分5分；大于1.60得最低分0分；在1.40~1.60之间每增加0.05扣1分 弹性（10分） 手指按压回弹性好：8~10分；手指按压回弹弱：6~7分；手指按压不回弹或按压困难：4~5分 表面色泽（10分） 光泽性好8~10分；稍暗6~7分；灰暗4~5分 表面结构（10分） 表面光滑8~10分；皱缩、塌陷、有气泡或烫斑4~7分 内部结构（20分） 气孔细腻均匀18~20分；气孔细腻基本均匀，有个别气泡13~17分；边缘与表皮有分离现象扣1分；气孔基本均匀，但有下列情况之一的10~12分，过于细密，有稍多气泡，气孔均匀但结构稍显粗糙；气孔不均匀或结构很粗糙5~9分 韧性（10分） 咬劲强8~10分；咬劲一般6~7分；咬劲差，切时掉渣或
咀嚼干硬4~5分黏性（10分） 爽口不黏牙8~10分；稍黏6~7分；咀嚼不爽口，很黏牙4~5分 食味（5分） 正常小麦固有的香味5分；滋味平淡4分；有异味2~3分 
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表 2 不同改性麸皮对全麦馒头感官评价的影响
Table 2. Effect of different modification brans on the sensory evaluation of whole wheat steamed bread
改性方式 对照 微波 常压蒸汽 挤压 过热蒸汽 发酵 酶解 比容 9.5±2.1ab 10.3±1.1a 8.0±0.0ab 8.0±0.0abc 6.5±2.1bc 5.8±1.1c 7.3±1.1ab 宽高比 0±0b 0±0b 0±0b 0±0b 0±0b 0±0b 4.0±0a 弹性 8.0±0.0ab 7.5±0.7b 7.5±0.7b 8.0±0.0ab 8.5±0.7ab 8.5±0.7ab 9.0±0.0a 表面色泽 6.5±0.7b 9.0±0.0a 7.5±0.7ab 7.5±0.7ab 8.5±0.7a 6.5±0.7b 8.5±0.7a 表面结构 8.5±0.7a 8.5±0.7a 8.5±0.7a 8.5±0.7a 8.5±0.7a 8.5±0.7a 8.5±0.7a 内部结构 12.5±0.7b 13.5±0.7b 14.5±0.7b 17.5±0.7a 13.0±1.4b 16.5±0.7a 18.5±0.7a 韧性 5.0±0.0b 6.0±0.0ab 7.5±0.7a 7.5±0.7a 6.5±0.7a 7.5±0.7a 7.5±0.7a 黏性 4.5±0.7c 5.5±0.7bc 8.0±0.0a 8.5±0.7a 8.0±1.4a 7.0±1.4ab 7.0±0.0ab 食味 3.0±0.0b 4.5±0.7a 4.0±0.0a 4.0±0.0a 4.0±0.0a 2.5±0.7bc 2.0±0.0c 综合评分 55.5±2.1b 64.8±1.8a 64.5±2.1a 68.5±3.5a 63.0±2.8a 62.8±1.1a 72.3±3.9a
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表 3 主成分分析特征向量
Table 3. Eigenvector of principal component analysis
指标变量 F1 F2 F3 F4 累计方差贡献率（%） 35.307 65.660 79.051 90.970 L*值 0.922 −0.204 0.122 −0.286 弹性 −0.915 0.231 0.167 0.108 比容 0.694 −0.019 0.190 0.471 感官评分 −0.548 0.493 0.275 −0.509 咀嚼性 0.045 0.989 −0.056 −0.115 硬度 0.391 0.895 0.091 −0.052 粘聚性 0.059 0.811 −0.450 0.102 a*值 −0.633 0.022 0.684 0.352 b*值 0.531 0.031 0.637 −0.453 焓值 0.469 0.509 0.312 0.511
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表 4 全麦馒头样品的主成分值及综合主成分值
Table 4. Principal component values and comprehensive principal component values of whole wheat steamed bread
处理方式 F1 F2 F3 F4 F 综合品质排名 对照 2.25 −0.22 −0.42 0.96 0.79 7 微波 2.05 −0.96 0.45 −0.46 0.44 6 常压蒸汽 0.15 −0.67 2.02 0.01 0.12 3 挤压 −1.82 2.21 0.32 1.53 0.25 4 过热蒸汽 0.97 0.90 −1.68 −0.23 0.36 5 发酵 −2.56 −2.90 −0.80 0.09 −1.88 1 酶解 −1.04 1.64 0.11 −1.90 −0.08 2
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