马铃薯氧化淀粉对面团特性及馒头品质的影响  

Effects of Potato Oxidized Starch on Dough Characteristics and Quality of Steamed bread

作　　者：张馨文[1] 董海洲[1] 刘传富[1] 郭玉秋[1] 刘潇[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2014年第10期6-10,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了马铃薯氧化淀粉对面团特性、馒头品质及货架期的影响.结果表明,适量添加马铃薯氧化淀粉可有效改善面团的粉质、拉伸和糊化特性及馒头的品质.马铃薯氧化淀粉可提高面团的吸水率,降低糊化黏度、糊化温度、回生值和衰减值;添加量在0％～6％范围内,面团的稳定时间和粉质指数随添加量的增加而增加,弱化值随着添加量增加而减少;面团的拉伸能量和拉伸阻力在马铃薯氧化淀粉添加量3％时均达到最大值,添加量超过3％时拉伸能量和拉伸阻力随添加量的增加有所下降;适量添加马铃薯氧化淀粉可改善馒头的比容和色泽,增加硬度和弹性,提高咀嚼性和回复性,改善感官品质,延长货架期.综合分析马铃薯氧化淀粉对面团特性、馒头品质以及馒头货架期的影响结果,确定马铃薯氧化淀粉适宜添加量不宜超过6％.The effects of potato oxidized starch on dough characteristics as well as the quality and shelf life of steamed bread have been studied. The results showed that potato oxidized starch could improve the farinograph and extensograph characteristics, pasting properties of the dough and the quality of steamed bread. It could increase the water absorption rate; on the contrary, reduce the pasting viscosity, pasting temperature, setback value and break- down value. As the amount of potato oxidized starch increased between 0% and 6% , the dough stability time and in- dex of farinograph increased in line with the decreased value. The dough extension energy and resistance increased with the addition and reached to the maximum when the adding amount was 3 %. When the amount increased by over 3%, the dough extension energy and resistance were reduced. Appropriate amount potato oxidized starch adding could improve the steamed bread＇s specific volume and whiteness, increase the rigidity, flexibility, chewiness and re- silience, improve the sensory quality and extend the shelf - life. The dough＇s characteristics and the quality and shelf - life of steamed bread have been comprehensively analyzed. The optimum adding amount of the potato oxidized starch was no more than 6%.

关 键 词：马铃薯氧化淀粉 面团 馒头 品质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]