甘薯泥对面团流变特性及馒头品质的影响

利用粉质仪、拉伸仪、质构仪和色差计研究甘薯泥对面团流变特性及馒头品质的影响。结果表明,随着甘薯泥添加量的增加,面团吸水率、面团形成时间、稳定时间及粉质指数逐渐降低,弱化度增加;面团的拉伸曲线面积、拉伸阻力、拉伸比增大,延伸度降低,且醒发时间越长,其变化趋势越大。与白面馒头相比,甘薯泥的加入使馒头的比容、感官评分降低,胶黏性增大,馒头的亮度下降,色泽变暗,馒头具有浓郁的甘薯香味。

The Effects of Mashed Sweet Potato on Rheological Quality of Dough and Quality of Steamed Bread

The effects of mashed sweet potato on the rheological properties of dough and the quality of steamed bread were investigated by means of a farinograph,an extensograph,a texture analyzer and a color-difference meter.The results showed that the water absorption rate,dough development time,stability time and farinograph quality number of flour decreased with the increase of mashed sweet potato content,and degree of softening increased.With the mashed sweet potato adding,the area stretch curve,tensile resistance and stretching ratio of dough were increased,and the extensibility decreased,and the longer the waking time,the greater the change trend.Compared with the steamed bread with white flour,the addition of mashed sweet potato reduced the specific volume and sensory score of the steamed bread,increased its stickiness,reduced the brightness and darkened the color of the steamed bread,and the steamed bread had a strong sweet potato flavor.