不同品种马铃薯混配粉面团流变学特性及对馒头品质的影响研究

Rheological Properties of Different Potato Mixed Flour Noodles and their Effects on Steamed Bread Quality

马铃薯是全球4大重要的粮食作物之一,研究其品种对混配粉面团流变学特性以及对馒头品质的影响具有十分重要的意义。本文选取了5个马铃薯品种,对其混配粉面团以及馒头品质的影响展开了研究,为馒头品质的改良提供理论依据。

The potato is one of the four important food crops in the world.It is of great significance to study its variety on the rheological properties of mixed powder pasta and the effect on the quality of steamed bread.In this paper,5 potato varieties were selected to study the effects of mixed flour noodle and steamed bread quality,and provide theoretical basis for improving the quality of steamed bread.