马铃薯全粉和小麦粉基本特性的对比研究  

THE COMPARISON OF BASIC CHARACTERISTICS OF POTATO AND WHEAT FLOUR

作　　者：马梦苹 张来林[1] 王彦波[1] 李建锋[1] 乔占民[2] 李超彬[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南国家粮食储备库,河南郑州450003

出　　处：《河南工业大学学报（自然科学版）》2016年第6期52-56,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：为开发马铃薯全粉食品,对比研究了马铃薯生全粉、马铃薯熟全粉、高筋小麦粉、低筋小麦粉四种样品的基本组成和加工特性。结果表明:马铃薯全粉的灰分、淀粉、粗脂肪含量均比小麦粉高,但粗蛋白质含量低于小麦粉;马铃薯全粉除色泽外,持水性、持油性、胶凝性、溶解度和膨胀度均比小麦粉更优,即马铃薯全粉营养更丰富,食品加工性更好。The basic compositions and processing characteristics of four kinds of samples （the raw potato powder, cooked whole potato powder, high gluten wheat flour, low gluten wheat flour） were examined in the present study for the development of potato powder food. The results showed that except for protein, the contents of ash, starch and crude fat of potato powder were all higher than those of the wheat flour. Low gluten wheat flour had the best color, while the potato flour color was red, which was probably because of the browning during processing; iodine blue value of cooked whole potato powder was the highest, which indicated that a large number of cells were destroyed; the falling number of potato powder was less than wheat flour, probably because the α-amylase activity was lower. The cooked potato flour had highest water and oil holding capacity and raw potato flour was lowest; cooked powder had better freeze-thaw performance and the syneresis rate was lower. Gelation of raw powder was better than cooked powder, which might because the starch content of raw powder was higher than cooked powder; the gelling properties of wheat flour were obviously better than potato flour, and were not affected by the solution. The solubility and swelling degree of flour samples were increased following the temperature increase in the sequence of raw potato powder〉cooked powder〉high gluten flour〉low gluten flour; the expansion degree of potato powder was much higher than wheat flour, while cooked raw powder was slightly higher. It was concluded that potato powder was rich in nutrients and had better processing characteristics.

关 键 词：马铃薯全粉 小麦粉 加工特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]