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投稿时间：2017-08-08
投稿时间：2017-08-08
中文摘要: 以宁夏当地马铃薯为原材料，以传统面包加工工艺为基础，以面包质构中的硬度、弹性、黏聚性及感官评价为评定依据，通过单因素试验和正交试验确定马铃薯全粉面包最适的工艺配方，即在马铃薯全粉添加量为20%、黄油添加量10%、酵母添加量4.0%、蛋清添加量3.5%时面包有较好的质构效果，口感最佳。并且以相同的配比制作马铃薯泥面包，其口感要差于马铃薯全粉面包。因此马铃薯全粉面包应被广泛推广制作和食用。
Abstract:Based on the traditional bread processing technology，Ningxia potato as the raw material，the hardness，elasticity，cohesion and sensory evaluation of bread texture were evaluated.The optimum formulation of potato flour was determined by single factor test and orthogonal test.Potato powder added 20%，butter added 10%，yeast added 4.0%，egg white added 3.5%，bread has a better texture effect and taste.The same proportion of the production of mashed potato bread，the taste was worse than the potato flour bread.So potato flour whole bread should be widely promoted production and consumption.
keywords: potato texture sensory evaluation process
文章编号：201804016 中图分类号： 文献标志码：
基金项目:中央财政支持地方高校改革发展资金——食品学科建设项目；宁夏自治区科技厅支撑项目（中阿专项）——宁夏设施园艺“一特三高”生产关键技术研究与示范（马铃薯系列产品加工技术研究与产品开发）
| Author Name | Affiliation |
| WANG Li，DONG Huan，HE Xiao-guang*，MA Ying | School of Agriculture，Ningxia University，Yinchuan 750021，Ningxia，China |
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