两段式搅拌方法对马铃薯全粉面包品质的影响
首发时间:2019-11-22
摘要:为提高马铃薯全粉占比达50%的复合面包的品质,开发出了先搅拌形成小麦粉面团,再将马铃薯全粉加入搅拌形成最终面团"两段式搅拌"方法,研究了新工艺的改良效果和水分在面筋与全粉间的迁移机制。研究发现新艺能显著提高面包品质,使面包比容增大了23.65%,面包心硬度降低了38.85%。面团的扫描电镜观察结果显示新工艺显著提高了面筋网络的连续性,面团发酵流变特性的测定结果则显示新工艺显著提高了面团最大发酵高度和持气率,推迟了漏气时间。低场核磁结果显示面团中马铃薯全粉的质子密度和水分流动性均大于面筋蛋白,说明新工艺能使面筋在搅拌的第一阶段充分水合,全粉在第二阶段加入时对面筋的水分竞争吸收作用就能被大大削弱,从而提高了面团中网络结构的品质。
关键词: 食品科学 马铃薯全粉 两段式面团搅拌工艺 面筋网络 面包品质 水分迁移
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Effects of two-stage dough mixing process on qualities of potato-wheat bread
Abstract:The two-stage dough mixing process was innovated to improve the qualities of bread based on potato-wheat flour. The final dough was obtained by first mixing wheat flour, followed by adding potato flour (PF). The enhancement effects of the method were verified, and the distribution of water in gluten and PF matrix of different dough systems were investigated. We observed that the bread qualities were improved, as reflected in a 38.85% increase of specific volume and a 23.65% decrease of crumb hardness. The results from SEM and rheofermentometer assay further showed that the dough had higher maximum dough height value, appeareace time of dough porosity, and gas retention coefficient, indicating the enhanced formation of gluten matrix. The results from 1HLF-NMR confirmed that competitive water absorption between gluten and PF restricted the formation of gluten network in the dough made by traditional process. Using the novel mixing method, gluten could be fully hydrated in stage 1, thus weaken the competitive water absorption by PF in stage 2, as indicated by greater proton mobility in PF and well-developed gluten network during the mixing process.
Keywords: Food science Potato flour Two-stage dough mixing process Gluten network Bread qualities Water distribution
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