粮油食品科技

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马铃薯对面团及馒头品质的影响
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The effects of potato on the quality of dough and steamed bread
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    摘要:

    针对马铃薯主食化品种适用性问题,选取5个品质差异较大的马铃薯样品,蒸熟制成泥后与小麦粉搭配,制作马铃薯馒头。对马铃薯馒头分别进行了感官评价和仪器分析,探究了马铃薯对面团品质的影响规律。结果表明,添加30%马铃薯泥的混合面团筋力减弱,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;不同品种的马铃薯对混合面团的流变学特性及所制作的马铃薯馒头的品质影响存在较大差异,其中马铃薯1和马铃薯5较适合用于加工馒头。

    Abstract:

    Five varieties of potato with different quality were selected to mash and mixed with wheat flour and make steamed bread. The effect of the addition of potato on the quality of dough was investigated by sensory evaluation and instrument analysis. Results showed that the dough strength weaken by adding 30% mashed potato, and the processing performance descended slightly, while with good gas retention and production capacity and good fermentation performances. The effects of the varieties of potato on mixed dough rheological properties and the quality of steamed bread were gnificantly different, two varieties of potato, potato sample 1and potato sample 5, were considered to be suitable for make potato-mixed steamed bread.

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方秀利,陈 瑶,张 炜,常 柳,段晓亮,欧阳姝虹,洪 宇,孙 辉.马铃薯对面团及馒头品质的影响[J].粮油食品科技,2017,25(4):5-9.

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  • 在线发布日期: 2017-07-20
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