马铃薯粉品质特性研究进展

Research Progress on the Quality Characteristics of Potato Flour

马铃薯粉营养丰富,是主粮产品的良好原料,以马铃薯粉为原料开发了面条、面包、馒头等产品,改善了产品的感官品质。本文以马铃薯粉为分析对象,综述了马铃薯粉的蛋白质、脂类、淀粉等基本化学组成特征;分析了马铃薯粉的质量密度、p H值、膨胀性和持水性、持油性等物理特性;阐述了马铃薯粉的流变学特性、黏度特性、热力学特性和微观结构特性等加工品质;剖析了马铃薯基本化学组成、物理特性及加工品质特性间的相关关系;展望了马铃薯粉未来的发展方向。

Potato flour is rich in nutrients and is a good raw material for staple food products. Potato flour is used as the raw material to develop noodles, bread, steamed bun and other products, and improves the sensory quality of the products. In this paper, potato flour was used as the analysis object, the characteristics of the basic chemical composition of potato flour, such as protein, lipid and starch, were reviewed. The physical properties of potato flour, such as mass density, p H value, swell property, water-holding capacity and oil-holding capacity were analyzed. The rheological properties, viscosity, thermodynamic properties and microstructural characteristics of potato flour were described. The correlation among the basic chemical composition, physical properties and processing quality characteristics of potato was analyzed. An outlook on future development direction of potato flour was provided.