以添加不同比例亲水胶体的马铃薯-小麦混合粉为对象,采用粉质仪和流变发酵仪分析谷朊粉、瓜尔豆胶、黄原胶、海藻酸钠和羧甲基纤维素钠这5种亲水胶体对马铃薯-小麦面团粉质和发酵特性的影响。结果表明:在马铃薯-小麦混合粉中添加6%谷朊粉最为适宜,在m(谷朊粉):m(马铃薯):m(小麦)=0.6:2:8混合粉中添加多糖亲水胶体,瓜尔豆胶可延长稳定时间和崩解时间分别至5.50和8.45 min,降低弱化度和公差指数分别达30.12%和38.79%,提高发酵面团气体保留率至98.17%;黄原胶可提升质量指数到86.00 mm,增幅达42.55%,显著提高发酵面团的气体释放的最大高度、产气总体积和气体保留总体积;海藻酸钠可将形成时间从3.45 min延长至6.79 min,增幅高达96.81%,延迟发酵面团漏气时间19 min,但对面团发酵高度负面影响最大;羧甲基纤维素钠提高面团吸水效果最好;多糖亲水胶体优选依次为瓜尔豆胶、黄原胶、海藻酸钠、羧甲基纤维素钠。总之,选择适合的亲水胶体种类与比例可有效改善添加马铃薯全粉的面制食品的加工特性和品质特性。
Potato-wheat dough made from potato whole powder and wheat flour was studied. The effect of different proportions of five hydrocolloids, including gluten, guar gum, xanthan gum, sodium alginate and sodium carboxymethyl cellulose, on the farinographical and fermentative properties of the potato-wheat dough was analyzed using farinograph and rheofermentometer, respectively. The results showed that the optimum content of gluten in the potato-wheat powder was 6%. Other four polysaccharide hydrocolloids were added in the gluten-potato-wheat mixed powder (0.6∶2∶8, mass ratio), respectively. Guar gum extended the stabilization time and disintegration time to 5.50 min and 8.45 min, respectively; it also decreased the weakening degree and tolerance by 30.12% and 38.79%, respectively; and it increased the gas retention rate of fermented dough to 98.17%. Xanthan gum increased the quality index to 86.00 mm (by 42.55%); and it increased the maximum height of gas release, the total gas production volume and the total gas retention volume of the fermented dough most significantly. Sodium alginate extended the formation time from 3.45 min to 6.79 min, which increased by 96.81%; it delayed the air leakage time of the fermented dough by 19 min, but it had the greatest negative impact on the dough fermentation height. Sodium carboxymethyl cellulose showed the best effect in improving the water absorption of the dough. The optimal order of polysaccharide hydrocolloids was guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose in gluten-potato-wheat dough. In general, choosing the appropriate type and proportion of hydrocolloids could effectively improve the processing and quality characteristics of wheat foods with potato whole powder.
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