【摘要】：2015年我國提出了"馬鈴薯主糧化戰(zhàn)略",馬鈴薯成為繼我國傳統(tǒng)三大主糧大米、小麥、玉米后的第四大主糧作物,實現(xiàn)了其由副食消費向主食消費的轉(zhuǎn)變。馬鈴薯全粉營養(yǎng)豐富但不含面筋蛋白,可將其添加至小麥粉中補充其不足。將馬鈴薯全粉與小麥粉按相應(yīng)比例混合應(yīng)用到焙烤制品的加工中,對焙烤新產(chǎn)品的開發(fā)具有重要的意義。本研究用馬鈴薯全粉加工制作酥性餅干,不僅產(chǎn)品營養(yǎng)豐富,且積極響應(yīng)了國家馬鈴薯主食化戰(zhàn)略。本研究選取了國內(nèi)六個生產(chǎn)廠家生產(chǎn)的馬鈴薯雪花全粉,對其理化性質(zhì)和功能特性進行了分析,篩選出品質(zhì)較好適宜加工的馬鈴薯雪花全粉。結(jié)果表明,不同生產(chǎn)廠家生產(chǎn)的馬鈴薯全粉理化性質(zhì)和功能特性方面存在一定差異,但差異不顯著。其中,2號馬鈴薯雪花全粉的蛋白質(zhì)含量、總淀粉含量要略高于其它廠家生產(chǎn)的馬鈴薯雪花全粉,且溶解度較高,吸油指數(shù)高,適合加工含油量大的酥性餅干產(chǎn)品,所以選擇2號廠家生產(chǎn)的馬鈴薯雪花全粉作為本次實驗研究的原料粉。研究分析了不同比例馬鈴薯雪花全粉-小麥粉混合后的粉質(zhì)特性、拉伸特性和糊化特性。以高筋小麥粉為對照,隨著馬鈴薯雪花全粉在混合粉中的比例增加,混合粉的粉質(zhì)特性下降。當(dāng)馬鈴薯雪花全粉添加量增加到30%時,面團的形成時間從7.1min降至2.4min,穩(wěn)定時間從9.2 min下降至1.7min,吸水率從65.7%上升到89.8%,弱化度由12BU升至317BU。與高筋小麥粉相比,馬鈴薯雪花全粉添加量為30%的混合粉面團的拉伸面積、延伸度、最大拉伸阻力明顯下降;混合粉的黏度、糊化溫度、衰減值和回生值均降低。馬鈴薯雪花全粉的加入,使混合粉面團的持水能力顯著增加,但面團的加工性能顯著降低。通過添加改良劑對混合粉面團(40%馬鈴薯粉+60%高筋小麥粉)進行品質(zhì)改良。結(jié)果表明:改良劑的加入使混合粉面團谷蛋白含量增加不顯著,而使醇溶蛋白含量增加顯著;改良劑的加入使混合粉面團的濕面筋含量有所增加;掃描電鏡顯示添加優(yōu)化改良劑的混合粉面團結(jié)構(gòu)緊密,淀粉顆粒被牢牢包裹,添加木聚糖酶的混合粉面團面筋網(wǎng)絡(luò)結(jié)構(gòu)中的孔洞增多,說明面團的加工性能得到提高;得到混合粉面團改良劑最佳添加量為:谷朊粉2.80%、木聚糖酶0.03%、阿拉伯膠0.79%。分析了餅干配方中原輔料不同水平及交互作用對馬鈴薯酥性餅干酥脆性和感官評價的影響,馬鈴薯酥性餅干厚度為4.5mm時烘烤的最佳條件為底火160℃,面火150℃,時間12min。馬鈴薯酥性餅干的最佳配方為:黃油30%,糖30%,泡打粉1.6%,鹽0.8%。
[Abstract]:In 2015, China put forward the "Potato main Grain Strategy". Potato has become the fourth largest staple grain crop after the traditional three main grains rice, wheat and corn in China, and has realized the transformation from non-staple food consumption to staple food consumption. Potato flour is nutritious but does not contain gluten protein, which can be added to wheat flour to supplement its deficiency. The mixing of whole potato flour and wheat flour in the processing of baked products is of great significance to the development of new baked products. In this study, pastry biscuits were processed with potato powder, which was not only nutritious, but also responded positively to the national potato staple food strategy. In this study, the whole potato snowflake powder produced by six domestic manufacturers was selected, its physical and chemical properties and functional characteristics were analyzed, and the potato snowflake powder with good quality and suitable processing was selected. The results showed that there were some differences in physical and chemical properties and functional properties of potato powder produced by different manufacturers, but the difference was not significant. Among them, the protein content and total starch content of No. 2 potato snowflake powder are slightly higher than those of potato snowflake powder produced by other manufacturers, and the solubility is high, the oil absorption index is high, and it is suitable for processing pastry biscuits with high oil content. Therefore, the potato snowflake powder produced by No. 2 manufacturer was selected as the raw material powder of this experiment. The powdery properties, tensile properties and gelatinization properties of potato snowflake whole flour and wheat flour mixed with different proportion of potato snowflake and wheat flour were studied and analyzed. Compared with high gluten wheat flour, the powdery quality of potato snowflake powder decreased with the increase of the proportion of potato snowflake powder in mixed flour. When the amount of potato snowflake powder increased to 30%, the dough formation time decreased from 7.1min to 2.4 min, the stable time decreased from 9.2 min to 1.7 min, the water absorption increased from 65.7% to 89.8%, and the weakening degree increased from 12BU to 317BU. Compared with high gluten wheat flour, the tensile area, extensibility and maximum tensile resistance of potato snowflake powder with 30% snowflake powder decreased obviously, and the viscosity, gelatinization temperature, attenuation value and retrogradation value of the mixed powder decreased obviously. With the addition of potato snowflake powder, the water holding capacity of mixed flour dough was significantly increased, but the processing performance of dough was significantly decreased. The quality of mixed flour dough (40% potato flour 60% high gluten wheat flour) was improved by adding modifier. The results showed that the gluten content of mixed flour increased significantly, but the gliadin content increased significantly with the addition of modifier, and the wet gluten content of mixed flour increased with the addition of modifier. Scanning electron microscope (SEM) showed that the structure of the mixed flour dough with optimized modifier was tight, the starch particles were firmly wrapped, and the pores in the network structure of the mixed flour gluten with xylanase increased, which indicated that the processing performance of the dough was improved. The optimum addition of gluten, xylanase and Arabic gum was 2.80%, 0.03% and 0.79%, respectively. The effects of different levels and interactions of biscuit formula on the crisp brittleness and sensory evaluation of potato pastry biscuits were analyzed. the optimum baking conditions were as follows: bottom fire 160 鈩，

本文編號：2479319