马铃薯全粉剂量效应对面团特性以及馒头品质作用分析

为丰富馒头营养和品种，向面团中加入马铃薯全粉，分析马铃薯全粉基本成分及物化特性，探究马铃薯全粉剂量效应对混粉、面团特性，以及馒头品质影响的研究。结果表明，马铃薯全粉中主要成分为淀粉，含量约为67.07%；马铃薯全粉的持水性、吸水膨胀性分别为3.57 g/g、2.49 mL/g；马铃薯全粉的粘度为12.71 m2/s，与面粉混合可以增强面团的物化特性。马铃薯全粉的添加使得面团粉质特性变差，揉混特性变好，添加量为8%~15%时，面团糊化特性和拉伸特性较好；随着马铃薯全粉添加量的增加，马铃薯馒头表皮、内瓤白度降低；马铃薯全粉添加量为5%~8%时，馒头比容、硬度、胶着性和咀嚼性较大，感官评分高。综上所述，为提高面团特性，马铃薯全粉的建议添加量为8%~15%；为改善馒头品质，马铃薯全粉的建议添加量为5%~8%。

Analysis of Potato Flour Dosage on the Characteristics of Dough and the Quality of Steamed Bread

Potato flour was added to the dough to enrich the nutrition and variety of steamed bread. The basic ingredients and characteristics of potato flour were investigated, and the effects of potato flour dosage on the dough characteristics and the quality of steamed bread were also examined. Results showed that the main component of potato flourwas starch, and the content was about 67.07%. The expansibility of potato flour in water holding capacity and water absorption were 3.57 g/g and 2.49 mL/g, respectively. The viscosity of the whole potato powder was 12.71 m2/s. Thephysical and chemical properties of the dough were enhanced when mixing with the potato flour. The addition of potato flour made the dough farinographical properties worse but mixing properties better. When the addition amount was 8%~15%, the gelatinization properties and tensile properties of the dough were better.With the increasing of potato flour, the whiteness of the surface and inside of potato steamed bread decreased.When the addition of potato flour was 5%~8%, the specific volume hardness and chewability of steamed bread were higherand the sensory scores were higher.In conclusion, in order to improve the dough characteristics, the recommended amount of potato flour is 8%~15%. To improve the quality of steamed bread, it is recommended to add 5%~8% potato flour.