马铃薯泥吐司面包的工艺优化
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摘要
本文对马铃薯泥吐司面包的制作工艺进行了优化,探讨了马铃薯泥的添加量、醒发时间和搅拌时间对马铃薯泥吐司面包品质的影响,同时对相同干物质含量的马铃薯泥吐司面包和马铃薯全粉吐司面包进行了品质对比。实验结果表明,马铃薯干物质占比17.5%,醒发35 min,第一次搅拌10 min的条件下得到的马铃薯泥吐司面包品质较好。与马铃薯全粉吐司面包相比,马铃薯泥吐司面包的硬度、弹性指标较差,但均在可接受范围之内。由于马铃薯泥的价格比马铃薯全粉低,是马铃薯吐司面包的理想原料。
The processing technology of mashed potato toast bread was optimized in this paper. The effects of mashed potato addition, waking time and stirring time on the quality of mashed potato toast bread were discussed. The quality of mashed potato toast bread with the same dry matter content was compared with that of whole-flour potato toast bread.The results showed that the quality of potato mashed toast bread was better when the dry matter content of potato was 17.5%,the waking time was 35 minutes and the first stirring time was 10 minutes.The hardness and elasticity of mashed potato toast bread were lower than those of whole potato toast bread,but within acceptable range. As the price of mashed potatoes was lower than that of whole potato flour,mashed potatoes was the ideal raw material for bread.
The processing technology of mashed potato toast bread was optimized in this paper. The effects of mashed potato addition, waking time and stirring time on the quality of mashed potato toast bread were discussed. The quality of mashed potato toast bread with the same dry matter content was compared with that of whole-flour potato toast bread.The results showed that the quality of potato mashed toast bread was better when the dry matter content of potato was 17.5%,the waking time was 35 minutes and the first stirring time was 10 minutes.The hardness and elasticity of mashed potato toast bread were lower than those of whole potato toast bread,but within acceptable range. As the price of mashed potatoes was lower than that of whole potato flour,mashed potatoes was the ideal raw material for bread.
引文
[1]ARUN KB,CHANDRAN J,DHANYA R,et al.Acomparative evaluation of antioxidant andantidiabetic potential of peel from young and matured potato[J].Food Bioscience,2015(9):36-46.
[2]TIERNO R,DáMASO HORNERO-M.NDEA,GALLARDO-GUERRERO L,et al.Effect of boiling on the total phenolic,anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species[J].Journal of Food Composition&Analysis,2015(41):58-65.
[3]徐芬,胡宏海,张春江,等.不同蛋白对马铃薯面条食用品质的影响[J].现代食品科技,2015,31(12):269-276.
[4]徐芬.马铃薯全粉及其主要组分对面条品质影响机理研究[D].中国农业科学院,2016.
[5]陈萌山,王小虎.中国马铃薯主食产业化发展与展望[J].农业经济问题,2015,36(12):4-11.
[6]王金秋,武舜臣.马铃薯主粮化战略的动力、障碍与前景[J].农业经济,2018(4):17-19.
[7]GB/T 20981-2007《面包》[S].
[8]GB 5009.3-2010《食品安全国家标准食品中水分的测定》[S].
[9]AACC 74-09《面包的硬度测试(美国谷物化学协会)》[S].
[10]GB/T 14611-2008,《面包烘焙品质评分标准》[S].
[11]华景清,陈坚.紫薯泥双色吐司面包工艺的研究[J].农业机械,2011(29):118-120.
[12]舒进康,毛国庆.马铃薯脱毒原种扩繁三因素三水平正交试验与研究[J].中国马铃薯,2002(6):344-345.
[13]薛茂云,毕静,郑萍.镇江香醋糖化工艺的研究[J].中国调味品,2018,43(1):125-127.
[14]董晓琳,刘树兴,吴河龙,张万云,赵煜,班省华.响应面法优化马铃薯泥面包的加工工艺[J].食品工业科技,2017,38(24):201-205,211.
[15]陈代园.马铃薯面包冷冻面团关键生产技术研究[D].福建农林大学,2013.
[2]TIERNO R,DáMASO HORNERO-M.NDEA,GALLARDO-GUERRERO L,et al.Effect of boiling on the total phenolic,anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species[J].Journal of Food Composition&Analysis,2015(41):58-65.
[3]徐芬,胡宏海,张春江,等.不同蛋白对马铃薯面条食用品质的影响[J].现代食品科技,2015,31(12):269-276.
[4]徐芬.马铃薯全粉及其主要组分对面条品质影响机理研究[D].中国农业科学院,2016.
[5]陈萌山,王小虎.中国马铃薯主食产业化发展与展望[J].农业经济问题,2015,36(12):4-11.
[6]王金秋,武舜臣.马铃薯主粮化战略的动力、障碍与前景[J].农业经济,2018(4):17-19.
[7]GB/T 20981-2007《面包》[S].
[8]GB 5009.3-2010《食品安全国家标准食品中水分的测定》[S].
[9]AACC 74-09《面包的硬度测试(美国谷物化学协会)》[S].
[10]GB/T 14611-2008,《面包烘焙品质评分标准》[S].
[11]华景清,陈坚.紫薯泥双色吐司面包工艺的研究[J].农业机械,2011(29):118-120.
[12]舒进康,毛国庆.马铃薯脱毒原种扩繁三因素三水平正交试验与研究[J].中国马铃薯,2002(6):344-345.
[13]薛茂云,毕静,郑萍.镇江香醋糖化工艺的研究[J].中国调味品,2018,43(1):125-127.
[14]董晓琳,刘树兴,吴河龙,张万云,赵煜,班省华.响应面法优化马铃薯泥面包的加工工艺[J].食品工业科技,2017,38(24):201-205,211.
[15]陈代园.马铃薯面包冷冻面团关键生产技术研究[D].福建农林大学,2013.