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投稿时间：2018-09-08
投稿时间：2018-09-08
中文摘要: 以紫马铃薯全粉和小麦粉为原料制作馒头，研究不同紫马铃薯全粉添加量对馒头品质的影响。试验结果表明，随着紫马铃薯全粉添加量的增加，馒头的紫色会逐渐加深，并具有较好的薯香味，添加量超过30%时，馒头的比容下降明显，黏性增大，硬度和咀嚼性变大，内部结构变差，馒头的整体品质逐渐下降。在高于30%紫马铃薯全粉添加量的馒头中加入谷朊粉改善馒头品质，制作高添加量紫马铃薯全粉馒头，当紫马铃薯全粉添加量比例为30%、40%、50%时，谷朊粉添加量分别为8%、14%、17%时，馒头的硬度、比容和感官评价都能达到传统小麦粉馒头水平，所制备的馒头品质最佳。
Abstract:Steamed bread was made from purple potato whole flour（PPWF）-wheat flour blend，and the effects of different PPWF on the quality of steamed bread were studied.Results showed that the purple color of steamed bread gradually deepened with the increase of PPWF proportion，and the steamed bread had a better aroma of potato.When PPWF proportion more than 30%，the specific volume of steamed bread decreased significantly，with increased viscosity，hardness and chewiness，internal structure became worse，and the quality of steamed bread gradually declined.Added gluten into steamed bread with the additive amount of PPWF proportion more than 30%to improve the quality of steamed bread.When the proportion of PPWF was 30%，40%and 50%，the additive amount of PPWF was 8%，14%and 17%respectively，the hardness，specific volume and sensory evaluation of steamed bread reached the level of traditional wheat flour steamed bread，the better quality PPWF steamed bread can be made.
keywords: purple potato whole flour high additive amount texture properties sensory evaluation vital wheat gluten
文章编号：201907015 中图分类号： 文献标志码：
基金项目:项目基金：科技部“十三五”国家重点研发计划重点专项（2016YFD0401303）
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