食品与机械2025，Vol.41Issue(2)：49-55,7.DOI:10.13652/j.spjx.1003.5788.2024.80623
超声功率对芋头生浆面团及馒头品质的影响
Effect of ultrasonic power on the quality of taro pulp dough and steamed bread
摘要
Abstract
[Objective]To obtain high-quality taro pulp steamed bread.[Methods]Ultrasound was used to assist the fermentation of taro pulp dough,and the effects of ultrasonic power(300～500 W)on the secondary structure of gluten protein,extensional properties of dough,rheological properties,specific volume,texture,and color difference of steamed bread were investigated.[Results]Ultrasonication improved the extensional and rheological properties of taro pulp dough,reduced the free sulfhydryl content,and enhanced the order and stability of the gluten network structure.The specific volume,appearance,and textural properties of the steamed bread were also superior to those of the control group.When the ultrasonic power was 450 W,the dough showed optimal viscoelasticity,the free sulfhydryl content decreased by 30.51%,the specific volume of the steamed bread increased by 8.79%,and the hardness decreased by 21.61%.The surface of the steamed bread was smooth,and the inner texture was small and uniform in voids.[Conclusion]Ultrasonic treatment can improve the processing characteristics of taro pulp dough,with the best improvement observed at an ultrasonic power of 450 W.关键词
超声/芋头生浆/面团/馒头/品质Key words
ultrasound/taro pulp/dough/steamed bread/quality引用本文复制引用
李月明,李宏军,任志秋,宋佳琳,韩风..超声功率对芋头生浆面团及馒头品质的影响[J].食品与机械,2025,41(2):49-55,7.基金项目
山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(编号:2023TZXD004) （乡村振兴科技创新提振行动计划）
