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不同因素对马铃薯千层饼质构的影响 被引量:4

Effect of Different Factors on the Textural Properties of Potato Thousand-Layer Cake
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摘要 为拓展马铃薯在主食中的应用,采用马铃薯鲜薯制备烘焙型马铃薯千层饼。分析配方(马铃薯、酵母和泡打粉)、发酵条件(温度、时间和湿度)和烘焙条件(时间和温度)等因素对千层饼的硬度、胶着度和咀嚼度等质地剖面分析(texture profile analysis,TPA)指标的影响。结果表明,随着马铃薯、酵母和泡打粉添加量增大,千层饼的TPA指标降低;随着发酵温度和发酵湿度的升高,马铃薯千层饼的TPA指标先降低再升高;随着发酵时间延长,马铃薯千层饼的TPA指标先升高再降低;随着烘焙温度的升高和烘焙时间的延长,马铃薯千层饼的TPA指标升高。 In order to expand the application of potato in staple food,the effect of formula,fermentation condition and baking condition on texture profile analysis(TPA)indices of thousand-layer cake were analyzed.The results showed that TPA indices such as the hardness,stickiness,and chewiness of the thousand-layer cake decreased with the increase in addition of potato,yeast,and baking powder.As fermentation temperature and humidity increased,the TPA indices of thousand-layer cake decreased,then increased.However,as fermentation time increased,the opposite effect was observed.In addition,with the increase in baking temperature and time,the TPA indices increased.
作者 高婧妍 祁立波 傅宝尚 姜鹏飞 白雨石 温成荣 GAO Jing-yan;QI Li-bo;FU Bao-shang;JIANG Peng-fei;BAI Yu-shi;WEN Cheng-rong(College of Food Science,National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,Liaoning,China)
出处 《食品研究与开发》 CAS 北大核心 2021年第23期47-52,共6页 Food Research and Development
基金 国家重点研发计划子课题(2016YFD0401304-02)。
关键词 马铃薯 千层饼 质构特性 发酵 烘焙 potato thousand-layer cake texture characteristics fermentation bake
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