小麦粉中马铃薯全粉添加量对面团品质的影响  

Effect of different content of potato granule on the quality of wheat flour

作　　者：邓家汶 陈志成[1] 李明月[1] DENG Jia wen;CHEN Zhi cheng;LIMing yue(College of Foocl Science ancl Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与饲料工业》2018年第6期10-14,22,共6页Cereal & Feed Industry

摘　　要：为改进马铃薯全粉主食生产的不足,按拟定比例将马铃薯全粉与中筋小麦粉进行复配,分析复配粉的理化指标和粉质拉伸指标,以研究马铃薯全粉添加量对小麦粉品质的影响,并向复配粉中添加适量的谷朊粉,以改善其食用品质、满足主食专用粉的要求。结果表明,随着马铃薯全粉添加量的增加,马铃薯全粉-小麦粉复配粉的水分降低而灰分增加,复配粉面团的吸水率线性增加,而面团形成时间、稳定时间、弱化度呈现出先减小后增加的趋势,但评价值却一直减小。对于含有35%马铃薯全粉的复配粉,加入6.5%的谷朊粉可以达到馒头专用粉要求。In order to improve the production of potato powder,the whole potato powder and medium-gluten wheat flour were compounded according to the proposed proportion,and the physicochemical indexes of the compound powder were analyzed.The effect of the whole powder addition on the quality of wheat flour was studied.We added appropriate amount of gluten to the compound powder to improve its edible quality to meet the requirements of staple food powder.The results showed that with the increase of total potato powder,the moisture content of potato powder and wheat flour decreased,the ash content increased,the water absorption of compound dough increased linearly,and dough formation time,stability time,and weakening degree all showed the tendency of first decreasing and then increasing,and the evaluation value decreases.For the compound powder containing 35% potato powder,gluten flour of 6.5% can meet the special requirements for steamed bread.

关 键 词：小麦粉 马铃薯全粉 面团品质 复配粉 粉质特性 拉伸特性 谷朊粉 馒头专用粉 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]