期刊论文

Effect of potato granule on flour gelatinizationand steamed bread quality

中文

中国酿造

0254-5071

2016

35

2

97-100

10.11882/j.issn.0254-5071.2016.02.022

公益性行业科研专项经费项目(201203096) 湖南省教育厅优秀青年项目(11B061)

本校为第一机构

将马铃薯全粉按不同比例添加到面粉中制作馒头，研究了马铃薯全粉的添加量对面粉糊化特性及馒头品质的影响。结果表明，马铃薯全粉的添加量在0-35％范围内对面粉的糊化温度影响不显著，但添加量〉20％时面团的抗老化能力提升；峰值黏度、衰减值、回生值随着全粉添加量的增加逐步降低；谷值黏度在20％～35％和0～15％范围内分别呈下降趋势；当马铃薯全粉添加量为10％时，所制备的馒头品质最佳。

Potato granule was added into the high-gluten flour with different proportions to make steamed bread. The effect of potato granule addition on flour gelatinization characteristics and steamed bread quality was investigated. Results indicated that with potato granule addition 0-35%, the gelatinization temperature of flour was not significantly affected, but the anti-aging ability of flour was improved when the addition was over 20%. The values of peak viscosity, breakdown and setback tended a downward trend when the potato granule addition increased. The valley viscosity tended decreasing when ...