紫薯粉对面团流变学特性及馒头品质的影响

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1、营养与品质粮油食品科技第21卷2013年第6期紫薯粉对面团流变学特性及馒头品质的影响1211李颖，张萌，郭丽萍，王世清(1．青岛农业大学食品科学与工程学院，山东青岛266109;2．集美大学生物工程学院，福建厦门361021)摘要:将紫薯粉与小麦粉按2%、4%、6%、8%、10%的比例混合，对小麦紫薯粉面团流变特性及馒头品质进行测试。结果表明，随着紫薯粉的增多，面团吸水率和面团稳定时间呈下降趋势，吸水率由55．5%下降到50．3%，稳定时间由4．1min下降到2．9min。紫薯粉的加入，使面团的形成时

2、间延长，由1．7min上升至2．4min。面团的筋力下降导致延伸性和最大拉伸比均呈下降趋势，最大拉伸比由5．9BU/mm下降至1．7BU/mm，当紫薯粉添加量为10%时，面团品质明显下降，易流变。正交试验及感官评定确定紫薯馒头优化条件:紫薯粉与小麦粉的比例为4%的混合粉50g，添加酵母量为0．15g，发酵时间60min。紫薯馒头品质测定和评价结果:随着紫薯粉添加量的增加，馒头的硬度和咀嚼性逐渐增大，弹性逐渐减小。关键词:紫薯粉;流变学特性;馒头;品质中图分类号:TS210．4文献标识码:A文章编码:1

3、007－7561(2013)06－0046－05Effectofpurplesweetpotatopowderontherheologicalpropertiesofdoughandthequalityofsteamedbread1211LIYing，ZHANGMeng，GUOLi－ping，WANGShi－qing(1．CollegeofFoodScience＆Engineering，QingdaoAgriculturalUniversity，QingdaoShandong266109;2．Coll

4、egeofBiologicalEngineering，JimeiUniversity，XiamenFujian361021)Abstract:Purplesweetpotatopowderwasmixedwithwheatflourintheratioof2%，4%，6%，8%and10%(W/W)andtherheologicalpropertiesaswellasthequalityofsteamedbreadwasstudied．There-sultsshowedthatwiththeincre

5、aseofpurplesweetpotatopowderamount，boththewaterabsorptionrateandthestabilitytimedecreasedfrom55．5%to50．3%andfrom4．1minto2．9min，respectively．Thedoughformationtimepostponedfrom1．7minto2．4min．Boththeextensibilityandthemaximumratioofresistancetoextensibilit

6、ywasdownwardtrendduetothedeformationofglutenwiththemaximumratioofresistancetoextensibilityfrom5．9BU/mmto1．7BU/mm．Whenthepurplesweetpotatopowdercontentwas10%，thedoughqualitydecreasedsignificantly，resultinginpoorrheologicalproperty．Theresultsoforthogonalt

7、estandsensoryevaluationonthequalityofsteamedbreadindicatedtheoptimumconditionsformakingsteamedbreadwerethemixturewiththerateofpurplesweetpotatopowderas4%was50g，yeast0．15g，fermentingfor60min．Theresultsalsoshowedthatwiththeincreasingoftheamountofpur-plesw

8、eetpotatopowder，thehardnessandchewinessofthesteamedbreadincreasedgraduallywhiletheelasticityreduced．Keywords:purplesweetpotatopowder;rheologicalproperties;steamedbread;quality紫薯(Ipomoeabatataspoir)是一类皮呈紫黑色、等多种营养成分，赖氨酸、铜、锰、钾、锌的含量高