马铃薯全粉烤饼制作配方的优化及其质构特性研究  

Study on the Optimization of the Formula of Potato Scone and Its Texture Characteristics

作　　者：付玉虎 辛世华 吴庆 杨小萍[2] 刘慧燕 方海田[1] FU Yuhu;XIN Shihua;WU Qing;YANG Xiaoping;LIU Huiyan;FANG Haitian(School of Food Science and Engineering,Ningxia University,Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control,Yinchuan 750021,China;Department of Tourism Management,Ningxia Vocational Technical College of Industry and Commerce,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川750021 [2]宁夏工商职业技术学院旅游管理学院,宁夏银川750021

出　　处：《食品工业科技》2023年第22期176-181,共6页Science and Technology of Food Industry

基　　金：宁夏回族自治区重点研发计划项目(2018BBF02010);宁夏食品微生物应用技术与安全控制重点实验室平台建设项目(2021DPC05003);宁夏工商职业技术学院工程技术研发中心项目(NXGSYFZX2020003,NXGSYFZX2020006)。

摘　　要：为丰富马铃薯主食化产品,改善烤饼的感官品质,本研究测定了马铃薯全粉与小麦粉混合粉面团的流变学特性,并以感官评分和质构特性为评价指标,通过单因素和正交试验优化了马铃薯全粉烤饼的制作配方。结果表明,马铃薯全粉能提高小麦粉的吸水率,缩短面团的形成时间,但会导致面团的弹性和筋力下降,面团的品质降低。因此,综合考虑马铃薯全粉的合适替代比例为20%;马铃薯全粉烤饼的最佳工艺配方为以小麦粉与马铃薯全粉混合粉质量为基础,马铃薯全粉添加量20%、水添加量68%、酵母粉添加量0.8%、白砂糖添加量6%。在此配方工艺下制作的马铃薯全粉烤饼具有较好的质构特性,硬度为342.63 g,咀嚼性为106.76 N。研究结果为烤饼品质的改善和马铃薯全粉产品的开发提供了一定的理论基础。In order to enrich potato staple products and improve the sensory quality of scones,the rheological properties of mixed dough of potato flour and wheat flour were studied.With sensory score and texture characteristics as evaluation indexes,the formulation of potato flour scone was optimized by single factor experiments and orthogonal test.The results showed that potato flour could improve the water absorption of wheat flour and shorten the formation time of dough,but it would lead to a decline in the elasticity and strength of the dough,resulting in a decrease in its quality.Therefore,the appropriate substitution ratio for whole potato flour was considered to be 20%.The best process recipe for scones was based on a mixture of wheat flour and whole potato flour quality,with 20%whole potato flour added,68%water added,0.8%yeast added and 6%sugar added.The hardness of the scone prepared under the optimal condition was 342.63 g,and the chewiness was 106.76 N.The research results provided a theoretical basis for the quality improvement of the scones and the development of whole potato flour products.

关 键 词：马铃薯全粉 烤饼 配方工艺 质构分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]