以5个品种马铃薯粉和小麦粉为主要原料,研究马铃薯-小麦混配粉的流变学特性,以及不同品种马铃薯粉加入对馒头品质影响.结果表明:不同品种马铃薯粉对混配粉流变学特性以及馒头品质影响虽有所差异,但大体趋势一致,均随着马铃薯粉加入量增加,混配粉的吸水率、形成时间、稳定时间、粉质指数、拉伸面积、延伸度降低;软化度、拉伸阻力、拉伸比变大;馒头比容、表皮L值、感官得分降低,硬度变大;经比较分析,大西洋品种混配粉流变学特性以及馒头品质最好,其次为新大坪、陇薯10号、荷兰15、庄薯3号.

In this research,wheat flour and 5 different potato flours were blended,the properties of dough rheological properties and effects on the quality of potato steamed bread were studied.The result showed that the different potatoes have similar effect on blended dough:with the increase of potato amount,the water absorption,development time,stable time,farinograph property,extensible area and extension of dough decreased;softening degree,tensile resistance,extensile rate of dough all increased;specific volume,L value,sensory score of potato steamed bread were also decreased;the hardness of the steamed bread increased.By comparison,Da xiyang potato-wheat flour showed the best quality,followed by Xin daping,Longshu 10,Netherland 15,Zhuang 3.