甘薯渣粉对小麦粉面团物化特性及面包品质的影响

Effect of Sweet Potato Residue Flour on the Physico-Chemical Properties of Dough and the Quality of Bread

为了研究甘薯渣粉对小麦粉加工特性的影响,分析添加不同比例(0～15%)的甘薯渣粉对小麦粉的粉质特性、面团延伸特性、面包质构的影响,同时还比较了甘薯渣粉和小麦粉的基本成分。结果表明,甘薯渣粉膳食纤维含量是小麦粉的6倍多。含不同比例甘薯渣粉的混合粉在吸水量、形成时间、稳定时间方面存在显著差异(p <0.05),面团拉伸距离、拉伸面积差异不显著(p> 0.05),拉伸最大力存在显著差异(p <0.05)。在面包品质方面,添加甘薯渣粉造成面包硬度增加,当添加量为0～9%时,硬度差异不显著(p> 0.05),当大于9%时差异显著(p <0.05)。面包的亮度、pH则随着甘薯渣粉比例的增加呈降低的趋势。感官分析结果显示甘薯渣粉替代比例为0～9%时面包感官评分较高。

In order to study the effect of sweet potato residue flour on the processing characteristics of wheat flour, the effects of different percentages of sweet potato residue flour（0～15 % ）on farinograph of wheat flour, extensibility of dough and texture of bread were analyzed, meanwhile, the basic components of sweet potato residue flour and wheat flour were compared.The results showed that the content of dietary fiber in sweet potato residue flour was more than 6 times that of wheat flour.It was significant difference（p 〈 0.05）in the amount of water absorbed, the formation time and the stabilization time of the mixed powders with different percentages of sweet potato residue flour.h was not significant （p 〉 0.05 ）in the dough stretching distance, stretching area, however, the maximum tensile force was significant difference （p 〈 0.05 ）.As for bread quality, the hardness increased with the addition of sweet potato residue flour.The difference of hardness was not signifieant（p 〉 0.05 ） when the addition amount was 0～9%. Bread brightness and pH value all decreased with the increase of the amount of sweet potato residue flour. Sensory analysis showed that the sensory score of bread was higher when the amount of sweet potato residue flour was 0～9%.