马铃薯全粉对比萨饼底加工工艺及品质的影响

Effect of Potato Flour on Processing and Quality of Pizza Base

研究马铃薯全粉对比萨面团流变学特性、发酵能力和比萨饼底质构特征、感官品质的影响。结果表明:马铃薯全粉能提高小麦粉的吸水率,缩短面团的形成时间,但会导致比萨面团的稳定时间缩短,弱化度增加;马铃薯全粉的添加量与面团的拉伸阻力、延伸度、最大拉伸比例和拉伸面积呈极显著负相关;马铃薯全粉能够提高面团的发酵能力和弹性,但会导致比萨饼底的硬度增加,感官品质略有下降,因此综合考虑确定马铃薯全粉的最佳添加量为15%;并进一步通过单因素和正交试验确定马铃薯比萨饼底的最佳原料配方为马铃薯全粉添加量15%、加水量60%、酵母添加量1.2%;在最佳原料配方的基础上确定马铃薯比萨的最佳工艺条件为醒发温度38℃、醒发湿度75%、醒发时间30 min、烘烤温度200℃、烘烤时间15 min,所得比萨的硬度为4 166.493 g,感官品质最佳。

The effects of potato flour on the rheological properties and fermentation ability of pizza dough as well as the texture characteristics and sensory evaluation of pizza base were investigated. The results showed that potato flour addition increased the water absorption capacity of wheat flour and shortened dough development time despite reducing dough stability time and increasing softening degree. Meanwhile, the amount of potato flour added was negatively correlated with dough extensogragh parameters such as resistance to extension, extensibility and stretchability. In addition, potato flour addition could improve dough fermentation ability and springiness, but increase the hardness and slightly decrease the sensory quality of pizza base. Taken together, the optimum amount of potato flour added to wheat flour was determined to be 15%. Using one-factor and orthogonal array design methods, the optimal formulation for pizza base was determined as follows： potato flour 15%, water 60%, and yeast 1.2%. The optimal processing parameters were as follows： proofing at 38 ℃ for 30 min with 75% moisture followed by baking at 200 ℃ for 15 min. Under these conditions, pizza base with the best sensory quality and a hardness of 4 166.493 g was obtained.