马铃薯保健面包制备工艺优化及品质分析  

Research on the Techniques and Quality Inspection of Potato Health Bread

作　　者：王雪波 Wang Xuebo(College of Agriculture Science,Xichang University,Potato Engineering Technology Center in Sichuan Province,Xichang,Sichuan 615013)

机构地区：[1]西昌学院农业科学学院/四川省马铃薯工程技术中心,四川西昌615013

出　　处：《粮食科技与经济》2021年第1期107-110,共4页Food Science And Technology And Economy

基　　金：四川省教育厅重点项目(18ZA0438)。

摘　　要：以马铃薯雪花全粉、鸡油菌多糖溶液、高筋面粉为主要原料制备马铃薯保健面包,优化了马铃薯保健面包的制备工艺条件,并以普通马铃薯面包为对照,分析了二者质构参数、保水性、膳食纤维和蛋白质含量的差异。结果表明,马铃薯保健面包的最佳工艺条件为鸡油菌多糖溶液添加量15%,发酵时间2.0 h,烘烤温度200 ℃,烘烤时间 21 min;马铃薯保健面包在弹性、回复性、硬度及保水性方面优于普通马铃薯面包,但其咀嚼性和黏聚性不如普通马铃薯面包,而且马铃薯保健面包的膳食纤维和蛋白质含量比普通马铃薯面包高,综合品质明显优于普通马铃薯面包。After the production of healthful potato bread,the differences between healthful potato bread and ordinary bread in quality are studied and compared.Through research on the optimal technical conditions,these two kinds of bread are compared and evaluated in aspects of texture,water retaining capacity,dietary fiber and proteins.The results show the optimal technical conditions are 15%cantharellus polysaccharide in its additive amount,2.0 h fermentation time,200℃baking temperature and 21 min in baking time;healthful potato bread is better than ordinary bread in elasticity,restoring ability and hardness,but worse in chewiness and cohesiveness;healthful potato bread is higher than ordinary bread in water-retaining capacity;healthful potato bread is higher than ordinary bread in the content of dietary fiber and proteins.

关 键 词：马铃薯 鸡油菌多糖 保健面包 工艺优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]