期刊论文

Quality Characteristics of Different Varieties of Purple Sweet Potato Flour Dough

中文

食品工业科技

1002-0306

2021

42

02

12-18+25

10.13386/j.issn1002-0306.2020040126

湖南省创新平台与人才计划（2017TP1021）； 湖南省甘薯工程技术研究中心（2018TP2032）； 湖南省创新型省份建设专项（2019TP2011）； 长沙市科技计划（KC17040007）；

本校为第一机构

以纯小麦粉面团为对照,通过测定9种紫薯粉面团的粉质、糊化、流变学、水分分布状态特性,探讨9种紫薯粉对小麦粉混合面团品质特性的影响。结果表明:与纯小麦粉面团相比,不同品种紫薯粉面团的吸水率、稳定时间、弱化度、公差指数、糊化温度均有所增加;而面团带宽、峰值黏度、谷值黏度、最终黏度、衰减值、回生值均有所降低;储能模量、耗能模量和深层结合水基本呈现增加趋势,损耗角正切基本呈现下降趋势。紫薯粉的添加使得面团稳定性、保水性增加。不同紫薯粉平均粒径存在极显著性差异（P＜0.01）,将紫薯粉平均粒径与其面团的粉质及糊化特性进行相关性分析和聚类分析,发现紫薯粉平均粒径与吸水率呈...

Compared with pure wheat flour dough,the effects of 9 kinds of purple sweet potato on the quality characteristics of mixed wheat flour dough were studied by measuring the farinograph characteristic,gelatinization,rheology,and water distribution.The results showed that compared with pure wheat flour dough,the water absorption,stability time,weakening degree,tolerance index and gelatinization temperature of different varieties of purple sweet potato wheat flour dough increased,while the dough bandwidth,peak viscosity,lowest viscosity,final viscos...