马铃薯全粉对中筋小麦面团热机械学和烘焙特性的影响

Effects of Potato Flakes on Thermo-mechanical and Baking Properties of Medium-gluten Flour Dough

【目的】分析马铃薯全粉对中筋面团的粉质特性、强度与弱化、糊化与老化以及烘焙特性的影响,为四川主产中筋小麦粉制作马铃薯主食产品品质改良提供理论依据。【方法】利用Mixolab2型混合实验仪和Alveo-Consistograph型稠度吹泡仪对马铃薯-中筋小麦混合粉进行测定。【结果】随着马铃薯全粉占比(0~40%)的增加,混合粉面团的吸水率从61.4%增加到105%,形成时间由3.87min下降到0.50min,稳定时间由6.40min下降到0.37min,面团强度降低,总弱化提高;混合粉面团的糊化作用由1.25N·m减弱到0.21N·m,蒸煮稳定性提高,老化延缓幅度达87.61%;混合粉面团的韧性P值由80.12mm提高至114.25mm,破裂点L值、充气指数G值、弹性指数Ie值和形变能量W值均降低,尤其是添加20%~30%马铃薯全粉时,弹性指数急剧下降到0。【结论】马铃薯全粉削弱了混合粉的加工特性,降低马铃薯-面制主食产品的品质,但添加适宜比例的马铃薯全粉(10%~20%)制作的面制食品,既可使其营养更均衡,又可接受其食用品质。

【Objective】The effects of potato flakes on farinograph properties, strength and weakening, pasting and retrogradation, and baking properties were analyzed. It provided a theoretical basis for quality improvement of potato staple products produced by middle-gluten flour which dominates in Sichuan Province.【Method】The potato medium-gluten flour was evaluated using Mixolab2 and AlveoConsistograph.【Result】Potato flakes, with an increase in the proportion (0 - 40 %), increased dough water absorption from 61.4 % to 105 %, decreased dough development time from 3.87 min to 0.50 min, decreased dough stability time from 6.40 min to 0.37 min, decreased dough strength, and improved total weakening. Potato flakes reduced dough pasting from 1.25 N·m to 0.21 N·m, improved cook stability, and the extent of dough retrogradation delayed 87.61 %. Potato flakes improved dough toughness ( P ) from 80.12 mm to 114.25 mm, but it reduced average abscissa to rupture ( L ), swelling Index ( G ), elasticity index ( Ie ), and deformation energy ( W ). Especially, when adding 20 %-30 % potato flakes, the elasticity index dropped sharply to zero.【Conclusion】The processing characteristics of mixed powder are weakened by potato flakes, which reduces the quality of the potato-flour staple food products. However, flour foods made by adding suitable proportion of potato flakes (10 %-20 %) is not only nutrition more balanced, but also accept its eating quality.