三种干燥方式制备的马铃薯粉对小麦馒头品质的影响  

Effect of the Three Drying Methods on the Functional Properties of Potato Flour Mixed with Wheat Flour and the Quality Characteristics of Steamed Bread

作　　者：鲍欢 周家萍 于璟琳 BAO Huan;ZHOU Jiaping;YU Jinglin(State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457;School of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457)

机构地区：[1]天津科技大学食品营养与安全国家重点实验室,天津300457 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品工业》2021年第12期187-192,共6页The Food Industry

基　　金：天津市科学技术委员会自然科学基金(17JCJQJC45600)。

摘　　要：为提高小麦馒头营养价值及风味,探究不同方式制备的马铃薯粉对馒头品质的影响,分别采用冷冻干燥、乙醇干燥和烘箱干燥制备马铃薯粉,将其按不同比例添加到小麦粉中,对混合粉的功能性质进行测定。将混合粉制备马铃薯馒头,其中,马铃薯粉的最大添加量依次为40%,50%和50%。随着馒头中马铃薯粉比例增加,馒头的颜色变暗,比体积减小,硬度和咀嚼性均增加。三种干燥方式中,冷冻干燥由于在干燥过程中对淀粉颗粒表面结构的破坏,导致其最大添加量较低,对馒头的品质影响较大。The effect of quality characteristics of steamed bread with the potato flour prepared by different drying methods was studied in order to improve the nutritional value and flavor.Freeze drying,ethanol drying and oven drying were used to prepare potato flour,which was added to wheat flour in different proportions,and the functional properties of the mixed flour were measured.The mixed flour was to prepare steamed bread,and the maximum addition was 40%,50% and 50%.With the potato flour increasing,the brightness of the steamed bread decreased,the specific volume decreased,and the hardness and chewiness increased.Freeze drying had a low addition amount and a greater impact on the quality characteristics of steamed bread compared to the ethanol drying and oven drying due to the damage of surface structure of starch granules.

关 键 词：冷冻干燥 乙醇干燥 烘箱干燥 馒头 品质特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS215[轻工技术与工程—食品科学与工程]