马铃薯葛根馒头理化及感官特性影响因素研究

The influence factors of physicochemical and sensory characteristics of steamed bun with materials of potato granule and pueraria powder

馒头是传统中国主食。以50%马铃薯全粉替代其单一原料——小麦粉,是实现马铃薯主粮化、解决粮食危机的有效举措。将葛根粉以适当比例添加进馒头原料,使其具备保健功能。马铃薯全粉及葛根粉的添加对馒头的理化特性产生影响:发酵力下降,面筋水分含量降低,p H偏离最佳发酵环境,还原糖含量升高等,从而影响馒头的感官特性及口感。通过对马铃薯葛根馒头理化及感官特性影响因素研究,可在制作工艺中对影响因素进行控制,确保马铃薯葛根馒头的感官特性及口感接近小麦粉馒头,真正成为大众接受的主食。

Steamed bun is one of the traditional staple foods in China. It is an effective measure for staple food strategy of potato and finding a solution for food crisis to replace wheat, single material of steamed bun with 50% potato granule. As a health food for brain, pueraria powder is added to steamed bun materials for its health function. Physicochemical properties of steamed bun are affected for the addition of potato granule and pueraia powder： declining of fermenting power, lowing of moisture content of gluten, deviation of p H value to optimal fermentation environment, rising sugar content. Thus the sensory characteristics and taste may be influenced. To research on influence factors of physicochemical and sensory characteristics of steamed bun, negative factors may be controlled in its making process to ensure approaching sensory properties and taste to pure wheat steamed bun for public acceptance.