轻工学报2025，Vol.40Issue(4)：60-68,9.DOI:10.12187/2025.04.007
面团发酵中淀粉水合能力变化对馒头品质的影响
Effects of starch hydration dynamics during dough fermentation on steamed bread quality
摘要
Abstract
Starch was extracted from wheat doughs fermented for 0～120 min(0 min,30 min,60 min,90 min,and 120 min)to examine changes in its hydration capacity.The starch was then recombined with gluten to prepare reconstituted doughs,and the effects on dough water distribution,microstructure,and steamed bread specific vol-ume,textural properties,and sensory quality were analyzed.Results showed that starch water absorption capacity and solubility increased continuously with fermentation time,while swelling power initially rose and then declined,peaking at 7.05 g/g after 60 min.In the reconstituted doughs,strongly bound water(A21)and free water(A23)proportions decreased,while weakly bound water(A22)increased,indicating a conversion of strongly bound to weakly bound water.The gluten network became more uniform and continuous,with starch granules densely embedded.At 60 min,starch granules were uniformly integrated into the membranous gluten matrix,forming an ordered starch-gluten composite.Steamed bread specific volume,springiness,and resilience initially increased and then decreased,while hardness and chewiness showed the opposite trend.At 60 min,the steamed bread exhibited the best specific volume and textural properties,with the highest sensory score of 79.4.Moderate fermentation enhanced starch hydration capacity,thus improving steamed bread quality.关键词
面团发酵/水合能力/淀粉/馒头/品质Key words
dough fermentation/hydration capacity/starch/steamed bread/quality分类
轻工纺织引用本文复制引用
苏盼盼,乔靖玥,张宇,申慧珊,张艳艳,刘兴丽,张华,王宏伟..面团发酵中淀粉水合能力变化对馒头品质的影响[J].轻工学报,2025,40(4):60-68,9.基金项目
河南省高等学校青年骨干教师培养计划项目(2024GGJS078) （2024GGJS078）
河南省重点研发项目(231111113200) （231111113200）
河南省高校科技创新团队项目(23IRTSTHN029) （23IRTSTHN029）
