微波热处理对马铃薯全粉品质改良及马铃薯面包消化特性的影响

采用微波热处理对马铃薯全粉进行改良，明确马铃薯脂肪酶、持水力、不溶性膳食纤维及粉质特性的变化规律。将改良后的马铃薯全粉与高筋粉按3:7比例制作马铃薯面包，研究不同微波功率对马铃薯面包品质及淀粉消化特性的影响规律。结果表明:微波热处理后的马铃薯全粉各项特性均得到改善，随着微波功率的增加，马铃薯全粉脂肪酶残余酶活降至1.23%，持水力提升至5.71 g/g，不溶性膳食纤维含量降低了21.35%。与未经微波热处理的马铃薯全粉制成的马铃薯面包相比，改良后的马铃薯面包营养及消化特性均得到了明显的改善，当微波功率为750 W时面包各项指标最优，比容提升为4.04 mL/g，硬度降为115.50 g、弹性升高为9.17 mm，抗性淀粉含量提高为43.60%，HI_WB750、PGI_WB750分别降低为67.29%、46.34，改良后的马铃薯面包抗老化能力和感官品质均有所提升。

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Microwave heat treatment was used to improve the potato powder, and the change rules of lipase, water holding capacity, insoluble dietary fiber and powder properties were determined. Potato bread was made from improved potato flour and high gluten flour in the ratio of 3:7. The effects of different microwave power on the structural and starch digestibility of potato bread were studied. The results showed that the characteristics of the whole potato powder were improved after microwave heat treatment. With the increase of microwave power, the lipase residual activity decreased to 1.23%, the water retention increased to 5.71 g/g, and the insoluble dietary fiber content decreased by 21.35%. Compared with the potato bread made from potato flour without microwave heat treatment, the nutrition and digestion characteristics of the improved potato bread were significantly improved. When the microwave power was 750 W, all the indexes of the bread were the best, and the specific volume was increased to 4.04 mL/g, hardness decreased to 115.50 g, elasticity increased to 9.17 mm, resistant starch increased to 43.60%, HI_WB750 and PGI_WB750 decreased by 67.29% and 46.34, respectively. The anti-aging ability and sensory quality of potato bread were improved.