添加紫薯粉对强筋小麦粉品质特性及面包加工品质的影响

Effects of purple potato powder on the quality characteristics of high gluten flour and bread-making quality

以优质强筋小麦品种藁优2018和紫薯粉为材料,进行了紫薯粉对小麦粉面团流变学特性及淀粉糊化特性影响的研究,并进行了面包实验室制作和面包质构测定。结果表明:紫薯粉对优质强筋小麦藁优2018小麦粉粉质特性、拉伸特性及淀粉糊化特性影响显著。添加紫薯粉后,随着添加量的増加,强筋小麦粉的吸水率和弱化度增大,稳定时间和粉质质量指数逐渐减小,从粉质特性总体来看,紫薯粉降低了面团的耐搅拌能力。拉伸能量和拉伸度先增大后减小,拉伸阻力和最大拉伸阻力先减小后增大再减小;峰值黏度、低谷黏度、最终黏度和峰值时间先增大后减小,衰减度先增大后减小再增大,淀粉回生值逐渐减小。紫薯粉对强筋小麦面包加工品质影响显著,结合面包质构特性和杂粮添加量最大化的目标,表明利用藁优2018优质强筋粉制作紫薯杂粮面包时,紫薯最佳添加比例为8%。

In this study,Gaoyou 2018 of high quality and high gluten and purple sweet potato flour were used as materials to study the effect of purple potato powder on the rheological properties and starch gelatinization properties of wheat flour dough.The results showed that the purple sweet potato powder had significant effects on the farinograph properties,tensile properties and starch gelatinization properties of Gaoyou 2018.With the increase of purple potato powder,the water absorption rate and weakening degree of the high gluten wheat flour increased,while the stabilization time and the flour quality index decreased gradually.As a whole,purple sweet potato flour reduced stir-resisting properties of the dough.The tensile energy and tensile strength first increase and then decrease,while the extension resistance and maximum extension resistance first decrease,then increase and then decrease.Peak viscosity,trough viscosity,final viscosity and peak time first increase and then decrease,break down first increases,then decreases and then increases,and starch setback decreases gradually.The purple sweet potato flour has a significant effect on the processing of quality of high-gluten wheat bread.Combining the texture of bread with the goal of the maximizing the addition of minor cereals.The results showed that the optimal adding proportion of purple sweet potato for producing the omni-grain purple sweet potato bread with high quality and high gluten flour of Gaoyou 2018 is 8%.