摘要
研究5个高胡萝卜素甘薯品种(秦薯8、普薯32、南薯010、徐渝薯34、泰中14)的甘薯全粉不同添加量对配粉面团特性及配粉馒头品质的影响。结果表明,随着甘薯全粉质量分数的增加,5种甘薯配粉面团的形成时间、稳定时间及粉质指数均逐渐下降,弱化度均升高。添加甘薯全粉后,5种甘薯全粉制作的馒头亮度均降低、色泽均变暗,馒头感官评价得分随甘薯全粉质量分数的增加逐渐降低。同一质量分数下,5种甘薯配粉的面团特性及配粉馒头品质存在品种差异,南薯010配粉馒头感官评价得分最高。制作配粉馒头时,南薯010、普薯32、秦薯8号甘薯粉的添加量可以添加到15%,徐渝薯34和泰中14甘薯粉的添加量不能高于10%。
In this study,five high carotene content sweet potato varieties(Qinshu 8,Pushu 32,Nanshu 010,Xuyushu 34,Taizhongshu 14)were used to study the effects of sweet potato powder with different additive amounts on the characteristics of flour dough and the quality of steamed bread.The results showed that with the dosages of sweet potato flour increasing,the formation time,stability time and silty index of the five sweet potato flour powders gradually decreased,while the weakening level was increased.Upon the addition of sweet potato flour,the brightness of the steamed bread produced by the five sweet potato powders was decreased,and the color was darkened.The sensory evaluation scores of steamed bread decreased with the dosages of sweet potato flour increasing.Under the same dosages of sweet potato flour,there were significant varietal differences in the dough characteristics and the quality of steamed bread among the five flours,and the highest scores were granted with scores of sensory evaluation of the steamed bread produced by Nanshu 010 achieved the highest score among the five sweet potato varieties.The powder addition amount of Nanshu 010,Pushu 32 and Qinshu 8 could be added to 15%,and the powder addition amount of Xuyushu 34 and Taizhong 14 powder should not be higher than 10%,when making steamed bread with sweet potato flour.
作者
张小村
孔凡美
姜小燕
谭佳
刘庆
Zhang Xiaocun;Kong Fanmei;Jiang Xiaoyan;Tan Jia;Liu Qing(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018;College of Resources and Environment,Shandong Agricultural University,Tai’an 271018;College of Resources and Environment,Qingdao Agricultural University,Qingdao 266109)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第5期23-29,共7页
Journal of the Chinese Cereals and Oils Association
基金
现代农业产业技术体系专项(CARS-10-B10)。
关键词
甘薯全粉
面团特性
馒头品质
sweet potato flour
dough properties
steamed bread quality
