热烫处理对高添加量马铃薯生全粉馕制品品质的影响

doi:10.7506/spkx1002-6630-20190828-311

食品科学 ›› 2020, Vol. 41 ›› Issue (16): 52-56.doi: 10.7506/spkx1002-6630-20190828-311

• 食品化学 • 上一篇

热烫处理对高添加量马铃薯生全粉馕制品品质的影响

邹淑萍，张谦，孟伊娜，马燕，许铭强，邰晓亮，佟立涛

（1.新疆农业科学院农产品贮藏加工研究所，新疆主要农副产品精深加工工程技术研究中心，新疆乌鲁木齐 830091；2.乌鲁木齐市农产品质量安全检测中心，新疆乌鲁木齐 830000；3.中国农业科学院农产品加工研究所，北京 100193）

发布日期:2020-08-19
基金资助:
公益性行业（农业）科研专项（201503001-8）；自治区公益性科研机构基本业务费专项（ky2019033）

Effect of Hot Blanching on the Quality of Nang (Baked Crusty Pancake) Added with High Proportion of Raw Dehydrated Potato Flour

ZOU Shuping, ZHANG Qian, MENG Yina, MA Yan, XÜ Mingqiang, TAI Xiaoliang, TONG Litao

(1. Research Center of Main Agricultural Products Processing Engineering in Xinjiang, Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, ürümqi 830091, China; 2. Inspection Center of the Agricultural Quality and Safety in ürümqi, ürümqi 830000, China;3. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Published:2020-08-19

摘要/Abstract

摘要： 通过分析0%、40%、45%及50%马铃薯生全粉与面粉复配后的粉质特性、淀粉黏度特性（RVA参数），对比未经热烫处理和经热烫处理后不同马铃薯生全粉添加量（0%、40%、45%及50%）与面粉复配揉制成面团的拉伸特性、产气能力、馕坯挂壁率及馕制品感官品质，以此确定热烫处理对高添加量马铃薯生全粉馕制品品质的影响。结果表明，不同添加量的马铃薯生全粉与面粉粉质吸水率、形成时间、稳定时间、弱化度、粉质质量指数等均有不同程度的升高或者降低，淀粉黏度特性参数整体升高，淀粉回生值增加；采用40%以上热烫处理后的马铃薯生全粉与面粉复配后可显著提高面团的拉伸阻力和拉伸比，增强面团发酵活力和产气能力，使馕坯挂壁率达到100%。但热烫处理的马铃薯生全粉与面粉复配后做成的馕制品，其风味、色泽等感官品质指标显著低于面粉制成的馕产品。

关键词: 热烫；马铃薯生全粉；馕；高添加

Abstract: This study analyzed the farinographic properties and starch viscosity properties (rapid viscosity analyzer (RVA) parameters) of wheat flour doughs with 0%, 40%, 45% and 50% replacement of wheat flour by raw dehydrated potato flour, and compared the stretching characteristics and gas production capacity of wheat doughs incorporated with unblanched and blanched raw dehydrated potato flour at the different proportions and the wall hanging rate and sensory quality of the resultant Nang, in order to determine the effect of hot blanching on the quality of raw dehydrated potato flour incorporated Nang. The results showed that addition of raw dehydrated potato flour changed water absorption rate, dough formation time, stability time, weakening degree and farinograph quality number (FQN) to different extents, and increased starch RVA parameters overall and setback value. Incorporation of blanched raw dehydrated potato flour at proportions above 40% could significantly increase the tensile resistance and stretching ratio of dough, enhanced the fermentation capacity and gas production capacity, and resulted in a wall-hanging rate of Nang up to 100%. However, the sensory attributes such as flavor and color of Nang incorporated with blanched raw dehydrated potato flour were significantly lower than those of Nang made from pure wheat flour.

Key words: hot blanching; raw dehydrated potato flour; Nang; high-level addition

中图分类号:

TS215

邹淑萍，张谦，孟伊娜，马燕，许铭强，邰晓亮，佟立涛. 热烫处理对高添加量马铃薯生全粉馕制品品质的影响[J]. 食品科学, 2020, 41(16): 52-56.

ZOU Shuping, ZHANG Qian, MENG Yina, MA Yan, XÜ Mingqiang, TAI Xiaoliang, TONG Litao. Effect of Hot Blanching on the Quality of Nang (Baked Crusty Pancake) Added with High Proportion of Raw Dehydrated Potato Flour[J]. FOOD SCIENCE, 2020, 41(16): 52-56.

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热烫处理对高添加量马铃薯生全粉馕制品品质的影响

Effect of Hot Blanching on the Quality of Nang (Baked Crusty Pancake) Added with High Proportion of Raw Dehydrated Potato Flour

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