紫薯粉对小麦面团及其馍片品质的影响  

Effect of purple sweet potato powder on the quality of wheat dough and its buns

作　　者：梁可珂 牛利宾 辛志刚 师子涵 高海燕[1] 曾洁[1] LIANG Keke;NIU Libing;XIN Zhigang;SHI Zihan;GAO Haiyan;ZENG Jie(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Miduoqi Food Co.,Ltd.,Huixian 453600,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南米多奇食品有限公司,河南辉县453003

出　　处：《河南科技学院学报(自然科学版)》2025年第2期37-45,共9页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省创新引导计划项目(2023-28);河南省重点研发专项(231111112200,241111113900)。

摘　　要：目的深入探索紫薯粉在食品加工中的潜力,开发口味多样、营养保健的馍片.方法采用单因素试验设计,探讨不同紫薯粉添加量对混合粉糊化性能、面团质构及水分分布的影响,同时通过感官评价对馍片进行评分,以确定最佳的馍片配方,并进一步评估其血糖升成指数.结果紫薯粉添加量对小麦面团及其馍片品质有显著影响.15%紫薯粉添加量的馍片品质最佳,15%紫薯粉添加量的馍片的GI值为68,与小麦馍片相比,其GI值有所下降.结论加入紫薯粉使馍片具有低GI、营养价值丰富的优点,且增加了馍片的色香味,对提高产品的质量、推动传统食品产业的转型升级及食品开发具有一定的借鉴意义.Objective In-depth exploration of the potential of purple sweet potato powder in food processing,the development of diverse flavors,nutrition and health care of steamed bread.Methods The effects of different amounts of purple sweet potato powder on the pasting properties,dough texture and water distribution of the mixed powder were investigated by single factor test design.At the same time,the steamed buns were scored by sensory evaluation to determine the best steamed bun formula,and the blood glucose rise index was further evaluated to provide a scientific basis for a healthy diet.Results The addition of purple sweet potato powder had a significant effect on the quality of wheat dough and its steamed bread.The quality of steamed bread with 15%purple sweet potato powder was the best.At the same time,the GI value of steamed bread with 15%purple sweet potato powder was 68,which was lower than that of wheat steamed bread.Conclusion The addition of purple sweet potato powder gives the advantages of low GI and rich nutritional value of steamed bread,increases the color and fragrance of steamed bread,helps to improve the quality of products and promote the transformation and upgrading of traditional food industry,which has certain reference significance for food development.

关 键 词：紫薯粉 面团特性 馍片品质 GI 

分 类 号：TP391[自动化与计算机技术—计算机应用技术]