共查询到20条相似文献,搜索用时 15 毫秒
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研究3种常用淀粉对马铃薯米粉品质的影响,为马铃薯米粉加工提供参考依据。分别将0%、5%、10%、15%、20%和25%的玉米、小麦和马铃薯淀粉添加到马铃薯全粉占比30%的米粉中,测定米粉蒸煮、色差、质构和拉伸性能指标的变化。结果:添加不同淀粉使得米粉的含水量显著减小(p<0.05);玉米、小麦以及5%~20%马铃薯淀粉可使米粉透射比显著增大(p<0.05);10%玉米淀粉能使碘蓝值显著增大(p<0.05);添加10%玉米、5%小麦以及5%~20%马铃薯淀粉,能使吐浆值显著减小(p<0.05);但3种淀粉对断条率影响均不显著。添加10%玉米、10%小麦和5%马铃薯淀粉能使米粉亮度L*显著减小(p<0.05),色度值a*和b*亦发生不同改变。5%~15%玉米淀粉可有效改善米粉硬度、峰值负载,但添加量达到20%时峰值负载形变量显著减小(p<0.05);小麦淀粉可改善弹性,添加10%~15%可有效改善硬度,15%和20%可改善峰值负载和咀嚼性;马铃薯淀粉可提高米粉硬度,但添加量达20%时米粉变得黏连。在实际生产中建议玉米和小麦淀粉添加量分别为5%和10%。 相似文献
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Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends
Takahiro Noda Shogo Tsuda Motoyuki Mori Shigenobu Takigawa Chie Matsuura‐Endo Sun‐Ju Kim Naoto Hashimoto Hiroaki Yamauchi 《Starch - St?rke》2006,58(1):18-24
The properties of potato starch and their effect on the quality of Chinese‐style alkaline instant noodles made from wheat flour and potato starch blends were investigated. Starches were extracted from nine potato cultivars, and the phosphorus content of these starches was analyzed together with the median granule size and pasting and gelatinization properties. Instant noodles were manufactured using mixtures of wheat flour and these potato starches. A Rheoner instrument was used to evaluate three textural parameters, namely, the breaking force (BF), breaking energy (BE), and ratio of the breaking force to the breaking deformation (BF/BD), of instant noodles cooked by immersing into boiling water for 3 and 7 min. The phosphorus content, peak viscosity, and breakdown were significantly and positively correlated with the BF of the noodles cooked for 3 min and did not significantly correlate with that of those cooked for 7 min. Other quality parameters of potato starch did not affect the BF significantly. Other textural parameters of instant noodle quality, such as the BE and BF/BD, did not significantly correlate with any of the quality parameters of potato starch. The findings obtained with the use of wheat flour and potato starch blends suggest that phosphate, which is thought to enhance starch viscosity of potato starch, is important for making instant noodles with favorable texture in hardness. 相似文献
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Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour. Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content. This suggests that sweet potato paste is promising for noodle ingredients as a wheat flour substitute. 相似文献
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本研究通过考察紫甘薯全粉面蒸煮损失率、微观结构、流变学特性及抗性淀粉含量的变化,探讨加工过程中蒸制、老化和冷冻等处理条件对紫甘薯全粉面品质的影响。结果表明,经蒸制、老化或冷冻处理后,挤压制备紫甘薯全粉面的蒸煮损失率、抗性淀粉含量、微观结构及流变学特性均发生了变化。在老化时间为2~4h时,紫甘薯全粉面中抗性淀粉含量从3.01%增加至4.02%,老化时间的进一步延长则对抗性淀粉含量无显著影响;在蒸制时间为3~5 min范围内,抗性淀粉含量由3.41%增加至4.82%,而在5min~11min范围内则从4.82%降至2.40%。处理方式对紫甘薯全粉面表面微观结构变化影响显著,适宜的蒸制、老化或冷冻处理可以改善紫甘薯全粉面的微观结构,但处理时间过长反而导致其结构被破坏。未经处理的紫甘薯全粉面其储能模量和损耗模量得值均明显高于经过不同处理的紫甘薯全粉面,且其储能模量均明显高于损耗模量,弹性模量占主导地位。因此,适宜的蒸制、老化和冷冻等处理可以有效改善紫甘薯全粉面的整体品质。 相似文献
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马铃薯全粉在面条中的应用研究 总被引:1,自引:0,他引:1
将马铃薯全粉添加到小麦粉中,并辅助添加谷朊粉,制成马铃薯全粉面条。从质构特性、微观结构和面条的理化性质三个层面对三个不同马铃薯全粉添加比例的面条组别进行研究,发现马铃薯全粉对面团的力学性质,面筋网络的形成和构造以及面条的蒸煮参数和外观都会产生一定的影响。结果表明:马铃薯全粉添加量为20%(g/g),谷朊粉添加为0.03%(g/g)时,总体指标最好;马铃薯全粉对面团的作用具有双向性,马铃薯淀粉对面团的影响偏负向,但是其中的多糖和蛋白质可能对面团和面筋网络有正向影响,同时谷朊粉的添加对面团的稳定性和面条的质量有改善作用。 相似文献
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甘薯淀粉磷酸单酯的制备及凝沉性质的研究 总被引:9,自引:1,他引:8
以甘薯淀粉为原料与混合正磷酸盐作用,采用湿法工艺制备甘薯淀粉磷酸单酯。利用五因素二次正交旋转组合试验法研究了淀粉磷酸单酯制备的工艺条件并得出回归方程,直观地揭示了取代度与诸因素之间的数量关系。甘薯淀粉磷酸单酯是很好的食品添加剂,在应用中淀粉糊的凝沉性质对食品的外观和品质有着重要影响,因此本文专门对甘薯淀粉磷酸单酯的凝沉特性进行了研究。结果表明,酯化反应导致了淀粉糊凝沉性降低,透明度和冻融稳定性提高;而NaCl的加入可显著增加糊的凝沉倾向,蔗糖则有减弱凝沉倾向的作用。 相似文献
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甘薯精白淀粉和变性淀粉的研制及性能的研究 总被引:5,自引:0,他引:5
本文总结了甘薯精白淀粉及磷酸淀粉、可溶性淀粉、氧化淀粉等变性淀粉研制的最佳工艺条件,并对它们的理化特性进行了研究,为食品、轻纺、建筑等行业部门展示了广阔的应用前景。 相似文献
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甘薯淀粉掺假的快速检测研究 总被引:3,自引:0,他引:3
为解决粉条加工中甘薯淀粉不纯、混掺玉米淀粉造成碎粉率增加的弊端,根据玉米淀粉与甘薯淀粉组成结构的不同,两种淀粉遇碘制剂呈现不同的显色反应原理,将纯甘薯淀粉、纯玉米淀粉以及含有不同比例玉米淀粉的混合淀粉配制成一定浓度的淀粉试液,在各种淀粉试液中加入一定剂量的复合碘制剂溶液,根据其颜色变化的不同,确定甘薯淀粉中是否混掺玉米淀粉。用分光光度计测定混合淀粉试液的吸光率值,通过数据回归方程确定混合淀粉中玉米淀粉的含量。 相似文献
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新型保健食品——土豆面包的研制 总被引:4,自引:1,他引:4
研究了用土豆淀粉生产面包的较佳原料配比方案,分析了土豆淀粉对面包品质和面团品质的影响规律。结果表明,以土豆淀粉为主生产土豆面包是可行的,其生产用原料的较佳配比为:土豆淀粉60%、谷朊粉18%、小麦面粉22%。土豆淀粉的添加比例与面包的体积显著负相关;当添加比例小于50%时,随着土豆淀粉的添加比例的增大,面包的其它表观性状均有不同程度的好转。土豆淀粉的加入对面团品质影响较大:随着土豆淀粉比例的增大,评价值增大,吸水率下降,软化度先升后降。当土豆淀粉添加比例达90%时,不能形成面团。 相似文献
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Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production 总被引:1,自引:0,他引:1
Anton Mais & Charles S. Brennan 《International Journal of Food Science & Technology》2008,43(2):373-379
Sweet potato (kumara) tubers of differing colours (orange, red and white) were used to produce tuber flour, a purified starch fraction and an isolated fibre extract. The fractions from each tuber colour were added into a biscuit mixture, and the effects of tuber source and fraction composition were observed in relation to the physico-chemical characteristics of biscuits. Addition of sweet potato flour and fibre fractions to white wheat flour significantly reduced the pasting properties (peak and final viscosity) of the resulting gels by up to seven-fold compared with the control wheat flour gel (as determined by the Rapid Visco Analyser). The addition of sweet potato starch affected the pasting properties of wheat flour–sweet potato starch mixes to a lesser extent. Biscuit texture (force required to cause a biscuit to fracture) was significantly reduced with the incorporation of sweet potato fibre into the biscuit dough preparation, this was linked to a reduction in biscuit thickness and spread ratio. However, the addition of sweet potato flour and starch resulted in biscuits of similar firmness as the control biscuits. 相似文献
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Lukáš Kolarič Lucia Minarovičová Michaela Lauková Jolana Karovičová Zlatica Kohajdová 《Journal of texture studies》2020,51(3):464-474
This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant starch (RS) in these products. SPS was extracted from orange sweet potatoes using 1 mol. L−1 Sodium chloride solution. Durum wheat flour semolina was partially supplemented with 10, 20, and 30% (w/w) by SPS in the pasta formulation and the influence of enrichment on the cooking quality, mechanical and sensory properties, and the color was observed. SPS addition resulted in decreased water absorption and shorter dough development time, but the stability of the dough was also decreased. The optimum cooking time for pasta was reduced, but only slightly, on the other side, the swelling index increased, which negatively impacted on the firmness of the products. Increasing of the SPS content also resulted in higher stickiness values for pasta. When up to 20% of wheat flour was replaced, the color of finished products was less acceptable. In the products, the resistant and total starch content were determined. Pasta cooking resulted in the reduction of RS content, which was then increased by storing products for 24 hr. It can be concluded that the substitution of part of semolina flour with SPS increased the level of RS, but on the other side, it caused some significant differences from the quality of pasta made from semolina only. 相似文献
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Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch 总被引:2,自引:0,他引:2
Jianwei Zhao Henk A. Schols Zhenghong Chen Zhengyu Jin Piet Buwalda Harry Gruppen 《Food chemistry》2012
Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch. The starches were cross-linked with sodium trimetaphosphate and/or hydroxypropylated with propylene oxide. The native and modified starches were gelatinized and hydrolysed by pullulanase, β-amylase, α-amylase and a combination of pullulanase, α-amylase and amyloglucosidase. The hydrolysates were analysed by HPSEC, HPAEC and MALDI-TOF mass spectrometry. Cross-linking had only a slight effect on the enzymatic hydrolysis, where hydroxypropylation evidently limited the enzymatic hydrolysis. The results obtained suggest that the hydroxypropyl substituents are not distributed regularly over the starch chains. Although the average substitution was around 2 hydroxypropyl groups per 10 glucose units, in the enzyme digests of hydroxypropylated starches, oligomer fragments of 10–15 glucose units, carrying 5–8 hydroxypropyl groups, were identified. It is hypothesised that higher levels of substituents are present in the amorphous regions and periphery of clusters of starch granules. This is the first time that the location of hydroxypropyl groups within sweet potato starch has been examined in this detail. Despite significant differences in granule architecture between starches from potato and sweet potato, similar patterns of hydroxypropylation have been found. 相似文献