In order to investigate the effect of superfine whole adzuki bean flour on quality of steamed bread, superfine whole adzuki bean flour was obtained by superfine grinding technology. Wheat flour was substituted with superfine whole adzuki bean flour and the steamed bread made of adzuki bean was evaluated by sensory e-valuation, texture analysis and image analysis. The results revealed that:The average particle size of superfine whole adzuki bean flour became 28.92μm. When the content of superfine whole adzuki bean flour was no more than 20%, the steamed bread made of adzuki bean tasted no longer rough. The score of specific volume, ap-pearance, internal structure, color and elasticity and toughness decreased because of the addition, and the vis-cosity and smell and taste didn't change significantly. The hardness and chewiness of steamed bread increased significantly, the adhesiveness increased and there was no significant change in cohesiveness, springiness and resilience. Except coarse/fine ratio and cell elongation, all internal texture relevant parameters changed signifi-cantly. The optimum content of whole adzuki bean flour was 5%~10%.%为研究红小豆超微全粉对馒头品质的影响,采用超微粉碎技术制备红小豆超微全粉,然后以不同比例的红小豆超微全粉替代小麦粉制作馒头,并采用感官评价、质构分析和图像分析的方法对馒头品质进行评价.结果表明,红小豆全粉经过超微粉碎处理后平均粒径D50为28.92μm.红小豆全粉馒头口感得到改善,本试验条件下(添加量20%以内)没有明显粗糙感觉.红小豆全粉的添加使馒头的比容、外观、组织结构、色泽和弹韧性得分降低,黏性以及气味和滋味无显著变化.馒头的硬度和咀嚼性显著增加,黏附性有所增加,内聚性、弹性和回复性均无显著变化.图像分析指标除粗细气孔比和气孔延长度外均差异显著.结果表明红小豆全粉的添加量以5%~10%为宜.
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