甘薯全粉对面团性质及馒头品质的影响

EFFECTS OF SWEET POTATO FLOUR ON DOUGH PROPERTIES AND STEAMED BREAD QUALITIES

利用粉质仪、拉伸仪、快速黏度分析仪、质构仪和色彩色差计研究了甘薯全粉对面团特性及馒头品质的影响。结果表明,随着甘薯全粉添加量的增加,面团吸水率、形成时间、稳定时间及粉质质量指数逐渐下降,弱化度升高;面团拉伸特性发生显著变化,但在发酵时间为45、90、135 min时的变化规律不同。面团峰值黏度、最低黏度、衰减值、最终黏度及回生值均显著降低,峰值时间逐渐下降,糊化温度变化不明显且不规律。添加甘薯全粉后,馒头比容下降、亮度降低、色泽变暗、硬度增加,感官评分随甘薯全粉添加量的增加逐渐降低,馒头具有浓郁的甘薯香味。

Sweet potato which is known as the ＂king of anti-cancer＂, not only contains abundant nutrients, but also has the functions of losing weight, anti-hypertension, delaying human aging, repairing liver damage, inhibiting cholesterol absorption, enhancing immunity and so on. The present study was to investigate the effects of sweet potato flour on dough properties and steamed bread qualities by farinograph, extensograph, rapid viscosity analyzer, texture profile analyzer and color difference meter. The results showed that with the dosages of sweet potato flour increasing, the water absorption rate, formation time, stability time and silty index of the dough were gradually declined, while the weakening level was increased. The tensile properties changed significantly, but the changes at the fermentation time of 45 min,90 min and 135 min had the different regular patter. The addition of sweet potato flour could significantly reduce the peak viscosity, trough viscosity, pad value, final viscosity and retrogradation value of the dough, and the peak time was declined gradually, while the pasting temperature change was not obvious and regular. With the addition of sweet potato flour, the specific volume and brightness of the stream bread were decreased, the colour and luster was dimed, and the hardness increased. The sensory scores were gradually decreased with the increase of the total amount of sweet potato powder, while the steamed bread had a strong flavor of sweet potato.