陕西科技大学学报2025，Vol.43Issue(3)：57-65,9.
苹果渣超微粉的制备及其对面团特性与馒头品质的影响
Preparation of apple pomace ultrafine powder and its effect on dough properties and steamed bread quality
摘要
Abstract
The study optimized the preparation of ultra-fine apple pomace powder,compared its structure and physical properties to other particle sizes,and examined its impact on dough characteristics and steamed bread quality.The optimum preparation conditions of apple pom-ace ultrafine powder obtained by response surface test were a grinding pressure of 0.8 MPa,motor frequency of 32 Hz,and grinding time of 1.5 h,resulting in an average particle size of 22.45±0.54 μm.Scanning electron microscopy revealed that ultrafine powder had enhanced uniformity,a nearly spherical shape,and a significantly increased specific surface area of 212.94 m2/kg compared to other particle sizes.As the particle size of apple pomace powder decreased,both the oil holding capacity and cation exchange capacity showed an increasing trend,while the water holding capacity,swelling capacity and fluidity initially increase and subsequently decrease.Apple pomace ultrafine powder was mixed with flour in varying a-mounts(0％,2％,4％,6％,8％).With the increase of the addition ratio,the flour properties of the dough showed an increase in water absorption,and the stability time of the dough showed a trend of increasing first and then decreasing.The change of formation time and weakening degree is first decreased and then increased.As the proportion of ultrafine powder increased,the specific volume of steamed bread gradually decreased,while its hardness,gum-miness and chewiness increased,and its elasticity gradually decreased.The sensory and flavor quality of steamed bread declined when the proportion of apple pomace ultrafine powder ex-ceeded 4％.It provides theoretical and data support for the development and utilization of ap-ple pomace ultrafine powder as functional food excipients.关键词
苹果渣/超微粉/面团特性/馒头品质Key words
apple pomace/ultrafine powder/dough properties/steamed bread quality分类
轻工纺织引用本文复制引用
常相娜,杜强,马小莹,谭淞彦,雷格..苹果渣超微粉的制备及其对面团特性与馒头品质的影响[J].陕西科技大学学报,2025,43(3):57-65,9.基金项目
陕西省重点研发计划项目(2022NY-020) （2022NY-020）
陕西省西安市未央区科技计划项目(202415) （202415）
陕西科技大学博士科研启动基金项目(2022BJ-31) （2022BJ-31）
