面包改良剂对马铃薯面包质构特性的影响

Effect of Bread Improver on Textural Properties of Potato Bread

为改善马铃薯面包的品质,在混合粉中添加面包改良剂,以质构特性(硬度、弹性、胶着度、咀嚼度)、比容为评价指标。研究面包改良剂谷朊粉、马铃薯淀粉、硬脂酰乳酸钠、乳清蛋白添加量对马铃薯面包品质的影响。研究结果表明:在谷朊粉添加量10%、马铃薯淀粉添加量3%、硬脂酰乳酸钠添加量0.2%、乳清蛋白添加量3%的条件下制备的马铃薯面包品质优于未经优化的对照组,其中比容值是对照组的1.52倍,硬度值、胶着度值、咀嚼度值显著降低、弹性值升高。研究结果为马铃薯主食化生产提供理论依据。

In order to improve the quality of potato bread, adding flour improver in the mixed powder, with texture characteristics（hardness, elasticity, degree of adhesion, chewiness） and specific volume as the evaluation index. The effects of wheat gluten, potato starch, sodium stearyl lactate and whey protein on the quality of potato bread were studied. The results show that： the content of wheat gluten was 10%, potato starch was 3%, sodium lactate was 0.2%, and whey protein was 3%. The potato bread quality obtained in this condition was significantly higher than the unmodified samples, the specific volume was 1.52 times higher than that of control group, the hardness value, hardness value and chewiness value decreased significantly, and the elastic value increased. The results provided theoretical basis for potato staple production.