摘要
为研究紫薯粉对面团粉质特性和质构特性的影响,将紫薯粉按一定比例分别替代低筋面粉和高筋面粉制作成面团,采用粉质仪和物性测定仪测定面团的性质。结果表明,随着紫薯粉添加量从0%增加到10%,面粉的吸水量、面团形成时间、稳定时间和弱化度增大,且这些参数随着紫薯粉添加量的增加而增大。当紫薯粉质量分数从0%增加到30%时,面团的硬度呈现增大的趋势(p<0.01),黏性明显增大(p<0.01),弹性和内聚性呈现无明显规律的波浪形变化趋势,胶黏性、耐咀性和回复性总体呈现增大的趋势且差异非常显著(p<0.01)。紫薯粉对高低筋面团粉质特性和质构特性的影响基本相似,但高筋面团的各项粉质指标和质构指标要优于低筋面团。
The study was carried out to evaluate the influence of purple potato powder on the farinograph and texture properties of dough. Low-gluten wheat flour and high-gluten wheat flour were substituted by purple potato powder according to certain proportion to make dough, respectively. The properties of dough were determined by farinograph and texture analyzer. The result was as follows： （1） as the purple potato powder content increased from 0% to 10%, the water absorption, dough development time, stability time and softness increased, and these parameters increased with the increase of adding amount of purple potato powder; （2） as the purple potato powder content increased from 0% to 30%, the hardness showed a trend of increase （p〈0.01）, the adhesiveness increased significantly （p〈0.01）, the springiness and cohesiveness presented wavy change with no obvious roles, the gumminess, chewiness and resilience had a tendency of increase with a very significant difference （p〈0.01）. The influence of purple potato powder on the farinograph and texture properties of high-gluten wheat flour was similar to that on low-gluten wheat flour. However, the indexes of high-gluten flour were superior to those of low-gluten flour.
出处
《食品工业》
北大核心
2014年第5期170-174,共5页
The Food Industry
基金
国家科技支撑计划后世博科技专项子课题(10dz1200904)
上海市科协项目
关键词
紫薯粉
面团
粉质特性
质构特性
puple potato powder
dough
farinograph
texture
