摘要
考察了2种马铃薯全粉对小麦粉糊化特性的影响,分析了马铃薯全粉种类与混合粉糊化指标的相关性,并进行了聚类分析。结果表明,马铃薯全粉种类与混合粉糊化特性的相关性较高。当马铃薯全粉的添加量小于30%时,全粉的种类对混合粉糊化的影响不大;若马铃薯全粉的添加量达到了45%~60%,全粉的添加量对混合粉糊化的影响不大,但全粉的种类对其影响较大,且"大西洋"马铃薯全粉在15%~60%添加量内对混合粉糊化的影响要略小于"克新"马铃薯全粉。
The effects of two kinds of whole potato flour on the pasting properties of wheat flour were investigated.The correlation of the mixed flour pasting index was analyzed,and the clustering analysis was carried out.The result showed that there is a high correlation between the species of whole potato flour and the pasting properties of mixed flour.When the amount of whole potato flour was less than 30%,the species of whole potato flour had little effect on the pasting index of mixed powder.If the amount of whole potato flour reached 45% to 60%,the amount of whole potato flour added had little effect on the pasting index of mixed powder,but the species of whole potato flour had great effect on it.In addition,the influence of "Atlantic" whole potato flour on the pasting index of mixed powder was slightly less than that of "Kexin" whole potato flour.
作者
焦扬
何茸茸
常云龙
李艳华
王炎
魏阳
刘玉环
JIAO Yang;HE Rongrong;CHANG Yunlong;LI Yanhua;WANG Yan;WEI Yang;LIU Yuhuan(Colollege of Agriculture and Biotechnology of Hexi University,Zhangye 734000,China;Key Laboratory of Hexi Corridor Resources Utiligation of Gansu,Zhangye 734000,China)
出处
《食品科技》
CAS
北大核心
2020年第2期158-162,共5页
Food Science and Technology
基金
甘肃省重点研发计划项目(17YFING050)
甘肃省科技计划项目。
关键词
马铃薯全粉
混合粉
糊化特性
聚类分析
whole potato flour
mixed flour
pasting properties
clustering analysis
