不同马铃薯全粉对马铃薯面条品质的影响

EFFECT OF DIFFERENT POTATO POWDER ON THE QUALITY OF POTATO NOODLES

对不同工艺制得的马铃薯全粉的理化指标和粉质特性,以及其对面条的质构、蒸煮品质、厚度和微观结构进行了研究。结果表明:熟粉微观结构没有淀粉颗粒形态,破损淀粉含量高;生粉微观结构有淀粉颗粒形态,破损淀粉含量低;面粉粉质试验中,熟粉较生粉有更高的吸水率,生粉最大添加量为35%,熟粉最大添加量为20%;熟粉制作的生面条,黏性显著增大,生粉可以提高面条的拉断力;熟粉制作的面条煮熟后面条厚度有增大趋势。扫描电镜发现,熟粉面条中,大量糊化淀粉暴露在外;生粉面条中,马铃薯淀粉与小麦淀粉共同镶嵌在面筋网络中。

The physical and chemical indexes and flour quality characteristics of whole potato flour （PF）, and their influence on the noodle qualities, including texture, cooking quality, thickness and microstructure were investigated in the present study. The result showed that there was no starch granule morphology in cooked PF, and the damaged starch content was high; while starch granule morphology existed in Raw PF and the damaged starch content was low. In farinogram experiment, cooked PF had higher water absorption rate compared with raw PF. The maximum raw PF addition amount was 35%, while the cooked PF was 20%. The adhesiveness of raw noodles prepared by cooked PF was increased; the breaking force of noodles was improved when raw PF was added; the thickness of boiled noodles made by cooked PF was increased. The results of scanning electron microscope showed that lots of gelatinized starch was exposed outside in cooked PF noodles, while potato starch and wheat starch were embedded in the gluten network in raw PF noodles.