基于综合评价法的马铃薯全粉甜面包的品种筛选和配方优化  

Variety selection and formula optimization of potato whole flour sweet bread based on comprehensive evaluation method

作　　者：李燮昕 李艳梅 张茂影 李维 LI Xie-xin;LI Yan-mei;ZHANG Mao-ying;LI Wei(College of Food Science,Sichuan Tourism College,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《粮食与油脂》2021年第9期138-142,158,共6页Cereals & Oils

基　　金：2017年度四川省教育厅课题一般项目(17ZB0327)。

摘　　要：研究3种不同马铃薯全粉(SV4、大西洋、夏波蒂)的物化特性(持水特性、持油特性、冻融稳定性),最适用于烘焙加工的马铃薯粉为夏菠蒂。以夏波蒂马铃薯全粉为主要原料制作甜面包,在单因素试验的基础上,以质量体积、感官、质构参数作为正交试验指标,对甜面包的配方进行优化。最优配方为以1 000 g高筋面粉为基准,马铃薯全粉(夏波蒂)添加量15.00%、酵母添加量2.00%、鸡蛋添加量10.00%、黄油添加量10.00%。按此配方生产的马铃薯全粉甜面包具有马铃薯的特有风味、松软的口感、均匀的气孔。The physicochemical properties( water holding properties,oil holding properties,freeze-thaw stability) of three different potato whole flours( SV4,Atlantic,Chabotie) were studied. The most suitable potato flour for baking was Chabotie. The sweet bread was made with Chabotie potato whole flour as the main raw material. Based on the single factor test,the formula of sweet bread was optimized by taking the mass volume,sensory and texture parameters as the orthogonal test indexes. The optimal formula was based on 1 000 g high gluten flour,with the addition of potato whole flour( Chabotie) 15. 00 %,yeast2. 00 %,egg 10. 00 % and butter 10. 00 %. The potato whole flour sweet bread produced according to this formula has the unique flavor of potato,soft taste and uniform pores.

关 键 词：马铃薯全粉 甜面包 质量体积 感官 质构 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]