2种工艺制作的60%紫马铃薯全粉馒头品质对比

Quality Comparison of Steamed Bread with 60% Content of Purple Potato Flakes Made by Two Processing Methods

为降低马铃薯全粉的添加对馒头加工性能、质构特性和口感的不利影响,从工艺角度提高产品品质,设计了创新的双面团法工艺,通过独立控制小麦和马铃薯组分的发酵条件,有效降低两者之间的交互作用。结合质构分析和感官评价,考察并对比双面团法和常规馒头制法制作的60%含量紫马铃薯馒头品质关于总加水量、总发酵时间、静置时间等不同因素影响的变化关系。结果表明,相比常规馒头制法,双面团法具有最适加水量较低、最适发酵时间较长等工艺特点,制作的馒头黏度显著降低,抗老化能力强,拥有蓬松而有弹性的口感。该工艺对马铃薯馒头的品质提升具有可行性,并为高含量马铃薯主食产品的开发提供了技术参考和理论指导。

In order to reduce the adverse effects of potato flakes on the processing properties,texture indexes and taste of steamed bread,an innovative processing method called double-dough method was designed to improve the product quality from the perspective of manufacturing process,where the interaction between wheat and potato components was effectively reduced by controlling the fermentation conditions of the two components independently.Combined with texture analysis and sensory evaluation,the effects of different factors,such as total water content,total fermentation time and settling time,on the quality of steamed bread with 60% content purple potato flakes made by double-dough method and conventional steamed bread manufacturing method were investigated and compared.The result showed that compared to conventional steamed bread manufacturing method,double-dough method had the characteristic of lower optimum water content and longer optimum fermentation time,a significant viscosity reduction,strong anti-aging ability and a fluffy and elastic taste also expressing on the product.This process was feasible for improving the quality of potato steamed bread,and could provide a technical reference and theoretical guidance for the development of staple food products with high content of potato component.