摘要
为研究汽爆甘薯渣对小麦粉中淀粉理化特性及面包品质的影响,将汽爆甘薯渣添加至小麦粉中,研究混合粉中淀粉的破损度、溶解度、膨润力、相对黏度、凝沉性及其面包制品的品质特性。结果表明,淀粉破损度和蓝值在汽爆甘薯渣添加量为6%时与未添加相比有显著性差异(P<0.05);汽爆甘薯渣添加量为10%时,混合粉中淀粉的溶解度和膨润力均达到最大值,分别为(7.69±0.04)%和(3.53±0.08)%。混合粉中淀粉的相对黏度随汽爆甘薯渣添加量的增加而降低。随着汽爆甘薯渣添加量的增加,混合粉中淀粉的凝沉性增加。根据质构分析和感官评定结果综合分析,当小麦粉中添加8%的汽爆甘薯渣时,混合粉面包的品质最佳。
To study the effects of steam explosion sweet potato residue on the physicochemical properties of starch in wheat flour and the quality of bread,steam explosion sweet potato residue was added to the high gluten wheat flour,and measured the damage,solubility,swelling power,relative viscosity,retrogradation of starch in mixed powder and the quality characteristics of bread products.The results showed that there was significant difference of the damage of starch granule and blue values between the addition of 6%steam explosion sweet potato residue and the control(P<0.05).When addition amount of the steam explosion sweet potato residue was 10%,the value of starch solubility and swelling power of the mixture reached the maximum value,(7.69±0.04)%and(3.53±0.08)%,respectively.The viscosity of starch in wheat flour decreased with the increase of the amount of steam explosion sweet potato residue.And with the addition amount of steam explosion sweet potato residue increasing,the retrogradation value of starch increased.According to results of the texture properties and organoleptic evaluation,the qualities of the bread made by the mixture was best when the 8%steam explosion sweet potato residue was added to the high gluten wheat flour.
作者
黄滢洁
冯龙斐
梁新红
孙俊良
冉军舰
焦凌霞
刘本国
Huang Yingjie;Feng Longfei;Liang Xinhong;Sun Junliang;Ran Junjian;Jiao Lingxia;Liu Benguo(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第9期147-155,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31771941)
河南省高等学校重点科研项目(21A550008,21A550009)。
关键词
汽爆甘薯渣
小麦粉
淀粉
理化特性
面包
sweet potato residue assisted by steam explosion
wheat flour
starch
physicochemical properties
bread
