马铃薯粉添加量对新疆馕加工品质的影响

Effect of Potato Powder Addition on the Quality Characteristics of Nang in Xinjiang

探讨马铃薯雪花粉添加量对新疆馕加工品质的影响。小麦粉中添加不同比例(0~50%)的马铃薯粉成混合粉,测定混合粉粉质特性、面团拉伸特性、产气能力及制备马铃薯馕制品挂壁率、质构特性及感官评价值。随着马铃薯粉添加量的增加,混合粉吸水率增高,弱化度增高;马铃薯粉添加量10%以上,会使面团加工性能下降。但随着和面时间增加,面团阻力增大。马铃薯粉添加量35%以上,会导致面团醒发体积迅速减小。马铃薯粉添加量45%以上,马铃薯馕会出现无法挂壁或脱壁滑落现象。马铃薯粉添加量5%以上,馕边硬度显著下降。马铃薯粉添加量15%以上,会降低酥脆口感。但20%以上,馕风味值下降。马铃薯粉的添加对混合粉的粉质、面团拉伸特性、产气能力及馕制品的挂壁率、质构、感官评价值均有不同程度的影响。

The effect of potato snow powder on processing quality of Xinjiang nang was discussed.Different proportion of potato powder(0~50%)have been added to the flour,the flour properties,dough stretching properties and gas production capacity were determined,and the wall hanging rate,texture properties and sensory evaluation values of potato Nang products were investigated.The results indicated that with potato powder increased,the water absorption of the mixed flour and the degree of weakening increased.More than 10%potato powder added,the processability of dough would decrease.But with the increase of blending time,the dough resistance increases.More than 35%potato powder added,the volume of dough would reduce.More than 45%potato powder added,the Nang would not hang or fall off.The hardness of Nang edge decreased significantly with the addition of potato powder more than 5%.More than 15%potato powder can reduce the crunchy of the product and reduce the taste.However,the flavor value of Nang decreased over 20%.Therefore,the addition of potato flour has different effects on the flour quality,dough tensile properties,gas production capacity and the wall hanging rate,texture and sensory of Nang products.