新型保健食品——土豆面包的研制  

Application of Potato Starch in Bread Production

作　　者：师俊玲[1] 张国权[1] 郭波莉[1] 苏燕 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品科技》2002年第9期18-20,共3页Food Science and Technology

摘　　要：研究了用土豆淀粉生产面包的较佳原料配比方案,分析了土豆淀粉对面包品质和面团品质的影响规律。结果表明,以土豆淀粉为主生产土豆面包是可行的,其生产用原料的较佳配比为:土豆淀粉60%、谷朊粉18%、小麦面粉22%。土豆淀粉的添加比例与面包的体积显著负相关;当添加比例小于50%时,随着土豆淀粉的添加比例的增大,面包的其它表观性状均有不同程度的好转。土豆淀粉的加入对面团品质影响较大:随着土豆淀粉比例的增大,评价值增大,吸水率下降,软化度先升后降。当土豆淀粉添加比例达90%时,不能形成面团。Potato starch was used as main material in this paper to produce potato bread. Influences of potato starch on dough and bread quality were researched by controlling its percent in mixture material. Results showed that its feasible to produce bread mainly by potato starch. The optimum percents of materials are potato starch 60%, active gluten 18%, wheat flour 22%. Mixture of potato starch and wheat flour can't form dough when potato starch was added more than 90%. Bread volume decreases with potato starch's percentage raising. While other bread appearance qualities become better with potato starch added percentage lower than 40%(including 40%). Potato starch has great influence on dough quality also. With potato percentage rising, water absorption of dough decreases, variometer value increases, and softening increases at first and then decreases.

关 键 词：新型保健食品 土豆面包 土豆淀粉 生产工艺 品质分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TS218[轻工技术与工程—食品科学与工程]