| 马铃薯泥吐司面包的工艺优化 |
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| 引用本文： | 刘倩楠,石晓芳,李冲,张花,邢利婷,张泓.马铃薯泥吐司面包的工艺优化[J].食品与发酵科技,2019(2):22-26. |
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| 作者姓名： | 刘倩楠 石晓芳 李冲 张花 邢利婷 张泓 |
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| 作者单位： | 中国农业科学院农产品加工研究所农业部农产品加工重点实验室;陕西金中昌信农业科技有限公司 |
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| 基金项目： | 陕西省重点研发计划(2018ZDCXL-NY-03-04);中国农业科学院科技创新工程协同创新任务(CAAS-XTCX2016005)联合资助 |
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| 摘 要： | 本文对马铃薯泥吐司面包的制作工艺进行了优化,探讨了马铃薯泥的添加量、醒发时间和搅拌时间对马铃薯泥吐司面包品质的影响,同时对相同干物质含量的马铃薯泥吐司面包和马铃薯全粉吐司面包进行了品质对比。实验结果表明,马铃薯干物质占比17.5%,醒发35 min,第一次搅拌10 min的条件下得到的马铃薯泥吐司面包品质较好。与马铃薯全粉吐司面包相比,马铃薯泥吐司面包的硬度、弹性指标较差,但均在可接受范围之内。由于马铃薯泥的价格比马铃薯全粉低,是马铃薯吐司面包的理想原料。
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| 关 键 词： | 马铃薯泥吐司面包 工艺优化 质构分析 |
Process Optimization of Mashed Potato Toast |
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| LIU Qian-nan,SHI Xiao-fang,LI Chong,ZHANG Hua,XING Li-ting,ZHANG Hong.Process Optimization of Mashed Potato Toast[J].Food & Fermentation Tech.,2019(2):22-26. |
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| Authors: | LIU Qian-nan SHI Xiao-fang LI Chong ZHANG Hua XING Li-ting ZHANG Hong |
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| Affiliation: | (Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory ofAgro-products Processing,Ministry of Agriculture,Beijing 100193,China;Shaanxi Jinzhong Changxin Agricultural Science & Technology Co. Ltd.,Yulin Shaanxi 718699,China) |
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| Abstract: | The processing technology of mashed potato toast bread was optimized in this paper. The effects of mashed potato addition, waking time and stirring time on the quality of mashed potato toast bread were discussed. The quality of mashed potato toast bread with the same dry matter content was compared with that of whole-flour potato toast bread.The results showed that the quality of potato mashed toast bread was better when the dry matter content of potato was 17.5%,the waking time was 35 minutes and the first stirring time was 10 minutes.The hardness and elasticity of mashed potato toast bread were lower than those of whole potato toast bread,but within acceptable range. As the price of mashed potatoes was lower than that of whole potato flour,mashed potatoes was the ideal raw material for bread. |
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| Keywords: | mashed potato toast process optimization texture analysis |
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