不同品种紫薯粉面团品质特性

Quality Characteristics of Different Varieties of Purple Sweet Potato Flour Dough

以纯小麦粉面团为对照,通过测定9种紫薯粉面团的粉质、糊化、流变学、水分分布状态特性,探讨9种紫薯粉对小麦粉混合面团品质特性的影响。结果表明:与纯小麦粉面团相比,不同品种紫薯粉面团的吸水率、稳定时间、弱化度、公差指数、糊化温度均有所增加;而面团带宽、峰值黏度、谷值黏度、最终黏度、衰减值、回生值均有所降低;储能模量、耗能模量和深层结合水基本呈现增加趋势,损耗角正切基本呈现下降趋势。紫薯粉的添加使得面团稳定性、保水性增加。不同紫薯粉平均粒径存在极显著性差异(P<0.01),将紫薯粉平均粒径与其面团的粉质及糊化特性进行相关性分析和聚类分析,发现紫薯粉平均粒径与吸水率呈极显著正相关(P<0.01),与稳定时间呈极显著负相关(P<0.01);将紫薯粉面团分为三类,第I类包括鄂紫薯12号等7种紫薯粉面团;第II类、第III类分别为徐紫薯8号、绵紫薯9号。本研究为小麦粉面团专用紫薯粉品种的生产提供了理论依据。

Compared with pure wheat flour dough,the effects of 9 kinds of purple sweet potato on the quality characteristics of mixed wheat flour dough were studied by measuring the farinograph characteristic,gelatinization,rheology,and water distribution.The results showed that compared with pure wheat flour dough,the water absorption,stability time,weakening degree,tolerance index and gelatinization temperature of different varieties of purple sweet potato wheat flour dough increased,while the dough bandwidth,peak viscosity,lowest viscosity,final viscosity,decay value,and retrogradation value decreased.Storage modulus(G′),loss modulus(G″)and deep bound water showed an increasing trend,while loss tangent(tanδ=G″/G′)showed a downward trend.The dough stability and water retention increased with the addition of purple sweet potato flour.There was a very significant difference in the particle size of different purple sweet potato flour(P<0.01).The correlation analysis and cluster analysis showed that the average particle size of purple sweet potato flour was positively correlated with water absorption(P<0.01)and negatively correlated with stable time(P<0.01).The purple potato wheat flour dough was divided into three types:Type I included 7 kinds of purple sweet potato wheat flour dough,such as E Zishu 12,Type II,and Type III were Xu Zishu 8 and Mian Zishu 9,respectively.It provides a theoretical basis for the production of special purple sweet potato flour varieties for purple sweet potato wheat flour dough.