甘薯生全粉对面团特性及馒头品质的影响

该实验以甘薯-小麦混粉为原料，探究甘薯生全粉添加量对混粉特性、混粉面团特性以及甘薯生全粉馒头综合品质影响的研究。结果表明，甘薯生全粉中主要成分为淀粉，含量约为64.60%；随着混粉中甘薯生全粉含量的增加，混粉的持水性从1.16 g/g增加至1.70 g/g，持油性呈先增大后减小的变化趋势。随着甘薯生全粉添加量增大，混粉粉质特性变差，面团加工品质降低；随着混粉面团中甘薯生全粉含量的增加，面团的TO、TP、TC、硬度逐渐增大，弹性逐渐减小；甘薯生全粉添加量在20%以内时，甘薯馒头感官评分大于70，馒头的质构、比容和白度仍在可接受范围内。综上所述，当甘薯生全粉添加量小于10%时，混合面团的加工特性和馒头品质较优；当甘薯生全粉添加量小于20wt%时，混合面团的加工特性和馒头品质在可接受范围内。

Effects of Raw Whole Sweet Potato Flour on Dough Characteristics and Steamed Bread Quality

In the present study, sweet potato-wheat flour mixture was used as the raw material to explore the addition amount of raw whole sweet potato flour on the characteristics of mixed flour and mixed flour dough, as well as the comprehensive quality of raw whole sweet potato flour steamed bread. Results showed that the main component of the raw whole sweet potato flour was starch, which accounted for about 64.60%. With the increase of the proportion of raw sweet potato flour in the mixed flour, the water-holding capacity of the mixed flour increased from 1.16 g/g to 1.70 g/g, and the oil-holding capacity firstly increased then decreased. With the increase of the amount of the added raw sweet potato flour, the properties of mixed flour became worse and the processing quality of dough decreased. With the increase of the proportion of the raw sweet potato flour in the mixed flour dough, the TO, TP, TC of the dough increased gradually, the hardness increased and the elasticity decreased gradually. When the content of raw whole sweet potato flour was within 20%, the sensory score of the resulting steamed bread was above 70, and the texture, specific volume and whiteness of steamed bread were acceptable. In summary, when the addition amount of sweet potato powder was less than 10%, the processing characteristics of mixed dough and the quality of steamed bread were better. When the addition amount of sweet potato powder was less than 20%, the processing characteristics of mixed dough and the quality of steamed bread were acceptable.