【摘要】 目的:探究黑全麦馒头的最优制作工艺及其消化特性。方法:以黑全麦馒头的硬度、咀嚼性、弹性、高径比为指标，通过单因素试验，选择合适的酵母添加量、发酵温度、发酵时间。以弹性为响应值，利用响应面分析法优化黑全麦馒头的制作工艺，并对馒头的消化特性进行分析。结果:酵母添加量为1.18%,发酵温度为34℃,发酵时间为36 min,黑全麦馒头的硬度为2 137.00 g,弹性为5.84 mm,咀嚼性为124.6 mJ,感官评价为88.3分。经体外消化发现，前30 min消化较快，2 h消化完全，其血糖生成指数(GI)为49.41,属于低GI食品。结论:经工艺优化后的黑全麦馒头品质有了明显的改善，口感更佳，且黑全麦馒头属于低GI食物，适合高血糖、减肥人群食用。更多还原

【Abstract】 Objective: To explore the optimal production process and digestion characteristics analysis of black whole wheat steamed bread. Methods: Taking the hardness, chewiness, elasticity and height-diameter ratio of black whole-wheat steamed buns as indicators, through single factor experiment, the appropriate amount of yeast added, fermentation temperature and fermentation time were selected. Taking elasticity as the response value, the production process of black whole wheat steamed buns was optimized by response surface methodology, and the digestion characteristics of steamed buns were analyzed. Results: When the amount of yeast added was 1.18%, the fermentation temperature was 34 ℃, and the fermentation time was 36 min, the hardness of the black whole-wheat steamed bread was 2 137.00 g and the elasticity was 5.839 mm, Chewability 124.6 mJ, sensory evaluation 88.3, and the taste was suitable for consumption. After in vitro digestion, it was found that the first 30 min was digested quickly, and the 2 h digestion was complete, and its GI value was 49.41, which belonged to low GI food. Conclusion: The quality of the black whole-wheat steamed bread after the process optimization has been significantly improved, and the taste is better, and the black whole-wheat steamed bread is a low-GI food, suitable for people with high blood sugar and weight loss.更多还原