马铃薯全粉-小麦粉混合粉性质及其对面条品质的影响  

THE RHEOLOGICAL PROPERTIES AND NOODLES QUALITY OF THE MIXED POTATO AND WHEAT FLOUR

作　　者：郭祥想 李雪琴[1] 张佳佳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第6期21-25,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(U1304331);国家科技支撑计划项目(2012BAD37B04)

摘　　要：以小麦粉为对照,对马铃薯全粉-小麦粉混合粉的理化性质、流变学特性及糊化特性进行了研究,结果表明:混合粉中马铃薯全粉比例增大,混合粉水分含量降低,降落值显著升高;面团的吸水率上升,形成时间和稳定时间下降;面团的粉力、拉伸阻力明显下降;面团的加工性能随之下降;糊化过程中峰值黏度、回生值和衰减值下降.试验选用15%马铃薯粉制作鲜湿面,产品具有浓郁的马铃薯香味,且蒸煮品质和质构品质较好.Potatoes are rich in protein,dietary fiber,minerals and vitamins,in addition to a large number of carbohydrates. The present study was to investigate the physicochemical properties,rheological properties,gelatinization properties of the mixed potato and wheat flour. The results showed that： with the ratio of potato powder to wheat flour increasing,the moisture content of the mixed powder reduced and the falling number had a significant rise; the water absorption rate of the dough was increasing while the forming time and stable time declined; the powder of the dough and the stretching resistance decreased obviously; the processing performance of the dough declined; the pasting peak viscosity,setback value and attenuation values declined. The wet fresh noodles made with 15% potato powder had rich potato fragrance,nice cooking quality and structure quality.

关 键 词：混合粉 流变学特性 糊化特性 面条 品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]