该文利用微波制备不同熟化度的马铃薯全粉,并研究马铃薯全粉熟化度对小麦面团性质的影响。将马铃薯全粉与高筋小麦粉按质量比3:7制成重组粉和重组面团,同时以市售雪花全粉制得的重组粉和重组面团作为对照组,利用快速黏度分析仪、混合实验仪与流变仪分别测定重组粉的糊化特性、重组面团的混合行为特性和流变学特性。结果表明,相比于生全粉,低熟化度全粉有助于增强重组面团的面筋网络结构、增加其弹性。随马铃薯全粉熟化度的增加,重组粉的峰值黏度、最终黏度减小,重组面团的吸水率、总弱化增加,硬度、咀嚼性等质构参数降低。在相同熟化度条件下,试验组重组粉的糊化特性和重组面团的混合行为特性优于对照组,说明自制低熟化度马铃薯全粉更适宜重组面团的加工。
In order to improve the processing characteristics of whole potato flour(WPF),WPF with different cooking degrees(CD) were prepared by microwave,and the effects of CD of WPF on wheat dough was studied.The reconstituted flour and dough made from WPF and high gluten wheat flour with the ratio of 3:7 were used as the test groups,and the reconstituted flour and dough made from commercial snowflake flour and high gluten wheat flour with the same ratio were used as the control.The pasting property of the reconstituted flour was measured by the rapid viscosity analyzer (RVA),while mixing behavior and rheological properties of the reconstituted dough were determined by the mixing experiment instrument and rheometer.The results showed that the gluten network structure and elasticity of the reconstituted dough was enhanced by the WHF with low CD compared to the WHF without cooking.And the peak viscosity and final viscosity of the reconstituted flour decreased,and the water absorption and total weakening of the reconstituted dough increased.However,the texture parameters such as hardness and chewability decreased with the increase of the CD of potato flour.Moreover,the pasting properties of the reconstituted flour and the mixing behavior properties of the reconstituted dough were better than that of the control groups.This finding revealed that the WHF with low CD is suitable for the processing of reconstituted dough.
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