粮食s饲料工业2023,No.5CEREAL&FEEDINDUSTRYdoi:10.7633/j.issn.1003-6202.2023.05.006菌菇粉对面团流变学特性及馒头品质的影响23洪文龙，吕丽爽12，陈玉琳，董（1.江苏农林职业技术学院，江苏镇江212400；2.南京师范大学食品与制药工程学院，江苏南京210023；3.苏州稻香村食品有限公司，江苏苏州215122）摘要：为了提升面团的使用效果，将双孢菇粉、香菇粉、猴头菇粉分别添加到高筋小麦粉中，采用粉质仪、质构仪等设备，探索其对小麦粉的粉质特性、拉伸特性、及馒头品质的影响。研究结果表明，当双孢菇粉和香菇粉的添加量为5g，猴头菇粉的添加量为10g时，面团的粉质特性最佳；当双孢菇粉添加量为5g，香菇粉添加量为15g，猴头菇添加量为10g时，面团的拉伸特性最佳；当双孢菇粉添加量为5g、香菇粉和猴头菇粉的添加量均为10g时，馒头的品质最佳。关键词：小麦粉；双孢菇粉；香菇粉；猴头菇粉；面团流变学特性；拉伸特性中图分类号：TS213.2EffectsofmushroomflouronrheologicalpropertiesofdoughandqualityofsteamedbreadHONGWen-long',LVLi-shuang'"2,CHENYu-lin',DONGHui',ZHANGRu-wei3,LIShu-yan'(1.JiangsuagricultureandForestryVocationalandtechnicalcollege,Zhenjiang212400,China;2.Schooloffoodandpharmaceu-ticalengineering,NanjingNormalUniversity,Nanjing210023,China;3.SuzhouDaoxiangcunFoodCo.,Ltd.Suzhou215122,China)ABSTRACT:Inordertoimprovetheuseofdough,agaricusbisporuspowder,lentinusedodespowderandhericiumerinaceuspowderwereaddedtohighglutenflour,andtheireffectsonthefarinograph,tensilepropertiesofflourandthequalityofsteamedbreadwereexploredbyusingfarinograph,textureanalyzerandotherequipment.Theresultsshowedthatthebestflourqualitycharacteristicsofthedoughwereobtainedwhentheadditionamountsoftheagaricusbisporusandlentinusedodespow-derswere5grespectivelyandtheadditionamountofthehericiumerinaceuspowderwas10g.Thebesttensilecharacteristicsofthedoughwereobtainedwhentheadditionamountsoftheagaricusbisporusmushroompowderwere5g,thelentinusedodesmushroompowderwere15gandthehericiumerinaceuspowderwere10g.Thebestqualityofthesteamedbreadwasobtainedwhentheadditionamountoftheagaricusbisporuspowderwas5g,thelentinusedodespowderandthehericiumerinaceuspow-derwereboth10...
