马铃薯全粉面包加工工艺的研究
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摘要
用小麦粉和马铃薯全粉制作马铃薯全粉面包,并添加白砂糖、酵母和黄油等辅料。以面包的硬度、弹性、黏聚性、咀嚼度和回复性,及感官评价为评定指标,通过单因素和正交试验确定面包的最佳工艺,当马铃薯全粉为15%,白砂糖为15%,酵母为3%,黄油为12%时,面包的口感最好。使用SPSS分析面包的硬度、弹性、黏聚性、咀嚼度和回复性指标与感官评价的相关性,确定马铃薯全粉对改善面包的口感有着重要的作用。
Wheat flour and potato flour were used in making potato bread with sugar,yeast and butter. The evaluation indexes were hardness,springiness,cohesiveness,chewiness,resilience and sensory evaluation. The optimal process of bread was determined by single factor and orthogonal test. The best formula is :potato flour of 15%,sugar15%,yeast 3%,and butter 12%. SPSS was used to analyze the correlation between bread hardness,springiness,cohesiveness,chewiness,resilience and sensory evaluation. The analysis showed that potato flour played an important role in improving the taste of bread.
Wheat flour and potato flour were used in making potato bread with sugar,yeast and butter. The evaluation indexes were hardness,springiness,cohesiveness,chewiness,resilience and sensory evaluation. The optimal process of bread was determined by single factor and orthogonal test. The best formula is :potato flour of 15%,sugar15%,yeast 3%,and butter 12%. SPSS was used to analyze the correlation between bread hardness,springiness,cohesiveness,chewiness,resilience and sensory evaluation. The analysis showed that potato flour played an important role in improving the taste of bread.
引文
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[13]游新勇,莎娜,王国泽,等.马铃薯全粉面包的加工工艺研究[J].广东农业科学,2012,39(7):116-119.
[14]高茜,梁建芬.几种市售人造奶油对主食面包感官品质的影响[J].食品科技,2014,39(5):159-163.
[15]张豫辉.淀粉对面条品质的影响研究[D].河南工业大学,2015.
[16]权美平,张丽华.黄油的研究进展[J].农产品加工,2014(1):40-41.
[2]Elena Curti,EleonoraDiantom,Elena Vittadini.The use of potato fibre to improve bread physico-chemical properties during storage[J].Food Chemistry.2016(3):146-149.
[3]宋文馨,冯东华,郭昊润,等.马铃薯粉馒头制作工艺研究[J].农产品加工,2015(22):37-39.
[4]吕娜,朱新鹏,杨松杰.马铃薯冲调营养粉配方优化[J].包装与食品机械,2014,32(6):7-10.
[5]徐海泉,王秀丽,马冠生.马铃薯及其主食产品开发的营养可行性分析[J].中国食物与营养,2015,21(7):10-13.
[6]A SurendraBabu,R Parimalavalli.Impact of the addition of RS-IIIprepared from sweet potato starch on the quality of bread[J].Journalof Food Measurement and Characterization,2017,11(3):956-964.
[7]薛丽丽.马铃薯全粉对北方馒头品质的影响及常温保鲜技术研究[D].天津科技大学,2016.
[8]王莉,董欢,贺晓光,等.马铃薯在面包加工工艺中的研究[J].食品研究与开发,2018,39(4):91-95.
[9]聂凌鸿,魏园园,石长春.马铃薯加工工艺研究[J].江苏调味副食品,2017,148(1):83-86.
[10]刘登勇,董丽,谭阳,等.食品感官分析技术应用及方法学研究进展[J].食品科学,2016,37(5):254-258.
[11]赵文亚.马铃薯全粉对面包品质影响的研究[J].粮油加工,2008(2):86-87.
[12]Ling Hu,Peter Koehler,Michael Rychlik.Effect of sourdough processing and baking on the content of enniatins and beauvericininwheatand rye bread[J].European Food Research and Technology,2014,238(4):581-587.
[13]游新勇,莎娜,王国泽,等.马铃薯全粉面包的加工工艺研究[J].广东农业科学,2012,39(7):116-119.
[14]高茜,梁建芬.几种市售人造奶油对主食面包感官品质的影响[J].食品科技,2014,39(5):159-163.
[15]张豫辉.淀粉对面条品质的影响研究[D].河南工业大学,2015.
[16]权美平,张丽华.黄油的研究进展[J].农产品加工,2014(1):40-41.