引用本文:方秀利,常 柳,段晓亮,洪 宇,欧阳姝虹,孙 辉.马铃薯泥对面团及面包品质的影响[J].粮油食品科技,2020,28(2):73-78.
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马铃薯泥对面团及面包品质的影响
方秀利, 常 柳, 段晓亮, 洪 宇, 欧阳姝虹, 孙 辉
国家粮食和物资储备局科学研究院 北京 100037
摘要:
为提高马铃薯的利用率,丰富主食面包的种类,选取5个不同品种的马铃薯样品,蒸熟后制成马铃薯泥,按30%的比例添加到面包粉中制作面包。通过分析混合面团的粉质、拉伸特性及发酵性能,研究添加马铃薯泥对混合面团流变学特性的影响;通过对马铃薯泥面包进行感官评价和仪器分析,探索添加马铃薯泥对面包品质的影响。结果表明,添加马铃薯泥后,混合面团筋力减弱,加工性能略有下降,但具有良好的持气能力和产气能力,发酵性能良好;添加马铃薯泥后所制面包体积变大,且不易老化,其中加入5号马铃薯样品的面包感官评价总分最高,面包切片亮度高于对照样品,且粗气孔体积得到改善。综合考虑面包的感官和物理特性,添加5号马铃薯样品做出的面包品质最好。
关键词:  马铃薯泥  面团  流变学特性  面包
DOI:
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基金项目:
The effects of potato mud on the dough and the quality of bread
Abstract:
In order to increase the utilization rate of potato and enrich the type of staple bread, five different varieties of potato samples were selected and steamed into potato mud, which was added to bread flour in 30% proportions to make bread. The influences of the potato mud paste on the rheology and fermentation properties of mixed dough were investigated by a Brabender Farinograph, Extensograph and Chopin F4 Rheofermentometer. The effects of adding potato mud paste on the quality of bread were explored by sensory evaluation and instrumental analysis. The results showed that, in comparison with control samples, the addition of potato mud weakened the dough gluten and decreased processing performance slightly, whereas the dough remained the good gas holding capacity and gas production capacity. The fermentation performances of dough kept same level. After adding potato mud, the bread volume became larger. The instrumental analysis shows that the brightness of the bread slices increased and the volume of coarse stomata were improved after the additions of potato variety No.3, No.4 and No.5,. Furthermore,, potato variety No.5 showed superior processing quality and obtained higher sensory evaluation scores which is considered to be suitable for making potato-mixed bread.
Key words:  potato mud  dough  rheological properties  bread