红马铃薯面包的加工及营养品质  

Processing and Nutritional Quality of Red Potato Bread

作　　者：孙静[1] 李刚刚[1] 效碧亮[1] 程椿琳 SUN Jing;LI Ganggang;XIAO Biliang;CHENG Chunlin(College of Technology and Engineering,Lanzhou University of Technology,Lanzhou 730050)

机构地区：[1]兰州理工大学技术工程学院,兰州730050

出　　处：《食品工业》2021年第8期43-46,共4页The Food Industry

基　　金：2019年甘肃省高等学校创新能力提升项目(项目编号:2019A-183);2019年甘肃省省级大学生创新创业训练计划立项项目(项目序号:224)。

摘　　要：以高筋小麦粉和甘肃定西产红色马铃薯全粉为主要原料,加工红马铃薯面包。通过单因素试验和正交试验,确定面包的最佳原料配方及加工工艺条件,同时测定最优配方及加工条件下获得的红马铃薯面包的营养指标。结果表明最佳原料配方为马铃薯全粉20%(以高筋面粉为计算基准)、白砂糖10%、酵母4%、食盐1%;在此基础上最佳制作工艺条件为醒发时间60 min、上火烘焙温度170℃、下火烘焙温度180℃、烘焙时间9 min。红马铃薯面包的营养指标分别为花青素质量分数27.32 mg/100 g,蛋白质质量分数10.66%,脂肪质量分数2.05%,膳食纤维质量分数4.01%,综合营养指标优于普通高筋粉面包。Red potato bread was processed with high-gluten wheat flour and whole red potato powder produced in Dingxi Gansu province as main raw materials.Through single factor experiment and orthogonal experiment,the optimum raw material formula and processing conditions of bread were determined,and the nutritional indexes of red potato bread under the optimum formula and processing conditions were determined.The results showed that the optimal formula of raw materials was as follows:potato whole flour 20%(based on high gluten flour),granulated sugar 10%,yeast 4%and salt l%.On this basis,the optimum conditions were wake time 60 min,upper baking temperature 170℃,lower baking temperature 180℃and baking time 9 min.The nutritional indexes of red potato bread were 27.57 mg/100 g anthocyanin content,10.66%protein content,2.05%fat content and 4.01%dietary fiber content,respectively.The comprehensive nutritional indexes were better than those of ordinary high-gluten flour bread.

关 键 词：红马铃薯面包 配方 加工工艺 营养品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]