•  
  •  
 

Abstract

The wheat was treated by ozone fumigation method at concentration of 5 mg/L for 0, 0.5, 1.0, 1.5 and 2.0 h, respectively. Then the wheat flour was used to make steamed bread. The ozone treatment effect on steamed bread quality was evaluated by the specific volume, texture profile analysis, and sensory evaluation. The aspect ratio increased with the increased ozone treatment time, however, the specific volume increased first and then decreased. For the texture profile analysis, 1.0 h ozone treatment could reduce the α-amylase activity and increase the gluten content, which increased the hardness and elasticity of the steamed bread. At the same time, the steamed bread had good color, texture and flavor with 1.0 h ozone treatment.

Publication Date

8-28-2015

First Page

23

Last Page

26

DOI

10.13652/j.issn.1003-5788.2015.04.006

References

[1] 冷进松,刘长虹,戴媛. 蒸烤馒头生产工艺的研究 [J]. 食品与机械, 2007. 23(1): 125~128.
[2] 姚惠源. 我国主食工业化生产的现状与发展趋势[J]. 现代面粉工业, 2010(4): 1~5.
[3] 姜忠丽,李晓坤. 影响馒头品质的因素[J]. 中国粮油学报, 2012, 27(5): 107~111.
[4] 黎继烈,彭湘莲,钟海雁. 臭氧在金弹金柑保鲜上的应用[J]. 食品与机械, 2006, 22(3): 51~54.
[5] Li Man, Zhu Ke-xue, Wang Bi-wen, et al. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment[J]. Food Chemistry, 2012, 135(4): 2 163~2 169.
[6] 张渭,余铭,李建强,等. 马水桔常温臭氧加湿贮藏保鲜研究[J]. 食品与机械, 2009, 25(5): 26~29.
[7] Li Man, Peng Jing, Zhu Ke-xue, et al. Delineating the microbial and physical-chemical changes during storage of ozone treated wheat flour[J]. Innovative Food Science & Emerging Technologies, 2013(20): 223~229.
[8] 黄雄伟,庄坤,丁文平. 臭氧处理对新收获小麦品质的影响[J]. 中国酿造, 2014, 33(5): 113~115.
[9] 李梦琴,张剑,雷娜,等. 面粉品质改良制作优质馒头的研究[J]. 食品科学, 2008, 29(1): 150~153.
[10] 毛根武,董德良,杨瑞征,等. 馒头质构特性测定方法的研究(Ⅱ)——馒头样品放置时间、切片方法及环境温度对硬度测定值的影响[J]. 粮食与饲料工业,2011(3): 18~22.
[11] 汪磊,李飞,张欢子,等. 羧甲基纤维素钠对莜麦馒头品质影响[J]. 粮食与油脂,2013(1): 49~51.
[12] Su Dong-min, Ding Chang-he, Li Li-te, et al. Effect of endoxylanases on dough properties and making performance of Chinese steamed bread[J]. European Food Research and Technology, 2005, 220(5~6): 540~545.
[13] 朱玲风,李高阳,张菊花,等. 高浓度臭氧水对柑橘多菌灵的降解及其精油品质的影响[J]. 食品与机械,2014, 30(3): 49~53.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.