马铃薯生全粉-小麦粉混粉的特性及其对面条品质的影响

Study on the characteristics of raw potato flour-wheat flour mixture and its effect on noodle quality

为了探讨马铃薯生全粉对传统小麦粉面条品质的影响,对马铃薯生全粉和小麦粉的基本性质、混粉的水合特性、糊化特性、粉质特性及混粉面条的质构特性、拉伸特性、感官评价进行了研究。马铃薯生全粉添加量的增加,使混粉吸水率增加,加热时易糊化,黏性增加;混粉的粉质特性有所下降,面团形成时间、稳定时间下降,面团的耐搅拌性变差;用混粉制作的面条透明度增加,且具有马铃薯清香味,马铃薯生全粉添加量在20%~30%时食味评分较高,但面条的硬度、弹性、咀嚼性、拉断力、拉断距离以及感官评价中表观、适口性、韧性、黏性的评分均下降。马铃薯生全粉在混粉体系中所占比例为20%~30%时,所制作的面条感官评分较高,且不影响面条的质构和拉伸特性。

To study the effect of potato flour on the quality of traditional wheat flour noodles,the basic physicochemical characteristics of raw potato flour and wheat flour,the hydration,gelatinization and farinograph properties of raw potato flour-wheat flour mixture,as well as texture profile analysis,extensograms properties and sensory evaluation of raw potato flour-wheat flour noodles were studied. The results showed that the addition of raw potato flour increased water absorption of the mixed flour,as well as gelatinization and viscosity when heated up. However,the farinograph property decreased,as well as the dough formation time and the stability time,rendering the worse dough stirring resistance. Moreover,noodles made of mixed flour performed higher transparency and presented fragrance of potatoes. When the addition of raw potato flour was 20%-30%,the taste value was higher than the others,but decreases occurred in the qualities of mixed noodles,such as hardness,elasticity,chewiness,breaking force,breaking distance,and sensory evaluation( e.g,appearance,palatability,toughness,stickiness). In conclusion,with the addition of 20%-30% raw potato flour,the noodles had higher sensory scores,and the texture and tensile properties of the noodles were not affected.