马铃薯生全粉对饺子皮蒸煮特性和质构特性的影响

Effects of Potato Raw-Whole Flour on Cooking Properties and Textural Characteristics of Dumpling Wrappers

将不同比例(10%、20%、30%、40%和50%)马铃薯生全粉与市售高筋小麦粉复配制备饺子皮,研究马铃薯生全粉含量对饺子皮蒸煮特性、全质构特性、微观结构以及感官等方面的影响。实验结果表明,当马铃薯生全粉添加量为10%时,显著缩短了对照组饺子皮的蒸煮时间,且显著降低了饺子皮的蒸煮损失率。添加了10%马铃薯生全粉制备的饺子皮,其黏弹性、凝胶性和咀嚼性等质构指标均优于对照组饺子皮。但随着马铃薯生全粉添加量的进一步增加,饺子皮的蒸煮时间延长且吸水率和蒸煮损失率上升,其质构指标包括:硬度、弹性、凝胶性和咀嚼性降低,使得饺子皮的色泽、风味、口感和组织等感官评分降低。通过电子扫描显微镜观察也表明,造成饺子皮蒸煮特性和质构特性等劣变的原因是由于添加过多马铃薯生全粉(添加量≥20%)阻碍了饺子皮面团面筋蛋白网状结构的均匀形成。

Dumpling wrappers were prepared by mixing raw-whole potato flour (10%, 20%, 30%, 40% and 50%) with commercial high gluten wheat flour. The effects of additional levels of raw-whole potato flour on cooking characteristics, texture characteristics, microstructure and sensory properties of dumpling wrappers were determined. Results showed that when the addition level of raw-whole potato flour was 10%, the cooking time, cooking loss rate and texture characteristics of dumpling wrappers were shorter, lower and better than those of the control group. However, with the further increased raw-whole potato flour, the cooking time of the dumpling wrapper was prolonged and the water absorption and cooking loss rate were increased. The texture indexes including hardness, elasticity, gelation and chewiness of dumpling wrappers were decreased, leading the color, flavor, taste and organization of the dumpling wrappers were reduced. Results of scanning electron microscopy also showed that the deterioration of cooking and textural characteristics of dumpling wrappers was due to the excessive additional raw-whole potato flour which hindered the formation of gluten network structure of dumpling skin dough.