| 张小村,孔凡美,姜小燕,谭佳,刘庆.不同品种甘薯与小麦配粉对粉质及馒头品质的影响[J].中国粮油学报,2020,35(5):23- |
| 不同品种甘薯与小麦配粉对粉质及馒头品质的影响 |
| Effects of Different Sweet Potato Flour on Wheat Flour Quality and Steamed Bread Quality |
| 投稿时间：2019-05-21 修订日期：2019-09-10 |
| DOI： |
| 中文关键词: 甘薯全粉 面团特性 馒头 品质 |
| 英文关键词:sweet potato flour, dough properties, steamed bread, quality |
| 基金项目:现代农业产业技术体系专项资金资助（CARS-10-B10） |
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| 中文摘要: |
| 本研究利用5个高胡萝卜素甘薯品种(秦薯8、普薯32、南薯010、徐渝薯34、泰中14),研究了甘薯全粉不同添加量对配粉面团特性及配粉馒头品质的影响。结果表明,随着甘薯全粉质量分数的增加,5种甘薯配粉面团的形成时间、稳定时间及粉质指数均逐渐下降,弱化度均升高。添加甘薯全粉后,5种甘薯全粉制作的馒头亮度均降低、色泽均变暗,馒头感官评价得分随甘薯全粉质量分数的增加逐渐降低。同一质量分数下,5种甘薯配粉的面团特性及配粉馒头品质存在品种差异,南薯010配粉馒头感官评价得分最高。制作配粉馒头时,南薯010、普薯32、秦薯8号甘薯粉的添加量可以添加到15%,徐渝薯34和泰中14甘薯粉的添加量不能高于10%。 |
| 英文摘要: |
| In this study, five high carotene content sweet potato varieties were used to study the effects of sweet potato powder on the characteristics of flour dough and the quality of steamed bread. The results showed that with the dosages of sweet potato flour increasing, the formation time, stability time and silty index of the five sweet potato flour powders gradually decreased, while the weakening level was increased. With the addition of sweet potato flour, the brightness of the steamed bread produced by the five sweet potato powders was decreased, and the color was darkened. The sensory evaluation score decreased with the dosages of sweet potato flour increasing. Under the same dosages of sweet potato flour, there were significant differences in the dough characteristics and the quality of steamed bread among the five flours, and the score of sensory evaluation of the steamed bread produced by Nanshu 010 achieved the highest score among the five sweet potato varieties. The powder addition amount of Nanshu 010, Pushu 32 and Qinshu 8 can be added to 15%, and the powder addition amount of Xuyushu 34 and Taizhong 14 powder can not be higher than 10%, when making steamed bread with sweet potato flour. |
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