燕麦粉添加量对马铃薯—燕麦复合面团特性的影响

目的:研究添加燕麦粉对马铃薯—燕麦复合面团特性的影响，确定适宜的燕麦粉和马铃薯配比。方法:选取了5种不同比例的燕麦粉(15%,20%,25%,30%,35%),对燕麦—马铃薯复合面团的色差、微观结构、质构特性、流变特性、糊化特性进行测定，并进行感官评价。结果:随着燕麦粉添加量的增加，复合面团的颜色逐渐变红变暗；复合面团内部微观结构越来越紧密；硬度逐渐增加；动态频率扫描过程中不同添加量复合面团弹性模量、黏性模量先上升、后下降、再上升，损耗因子先上升后下降。复合面团的起始糊化温度、峰值糊化温度、终止糊化温度先减小再增大。感官评定显示：燕麦粉添加量在20%～25%范围内，总体得分均比对其他添加量的复合面团要高，更易被消费者接受。结论:制备马铃薯—燕麦复合面团时，燕麦粉适宜添加量为20%～25%。

Effects of oat flour content on properties of potato and oat composite dough

Objective: This study aimed to investigate the effect of adding oat flour on the characteristics of potato-oat compound dough and determine the appropriate ratio of oat flour and potato. Methods: Five different ratios of oat flour (15%, 20%, 25%, 30% and 35%) were selected and the color difference, microstructure, textural properties, rheological properties and pasting properties of the oat-potato composite dough were measured and sensory evaluation was carried out. Results: With the increase of oat flour, the color of compound dough gradually changed to red and dark. The internal microstructure of the composite dough was getting closer and closer, and hardness increased gradually; in the dynamic frequency scanning process, the elastic modulus and viscosity modulus of the compound dough with different addition amounts first increased, then decreased and then increased, and the loss factor first increased and then decreased. The initial gelatinization temperature, peak gelatinization temperature and end gelatinization temperature of compound dough decreased first and then increased. The sensory evaluation showed that the overall score of oat flour was higher than that of composite dough with other added amounts in the range of 20% ~ 25%, and it was more acceptable to consumers. Conclusion: The appropriate amount of oat flour to be added was between 20% and 25%.