马铃薯-小麦混合粉面团品质改良及其酥性饼干的研制
发布时间：2019-05-17 18:37
【摘要】：2015年我国提出了"马铃薯主粮化战略",马铃薯成为继我国传统三大主粮大米、小麦、玉米后的第四大主粮作物,实现了其由副食消费向主食消费的转变。马铃薯全粉营养丰富但不含面筋蛋白,可将其添加至小麦粉中补充其不足。将马铃薯全粉与小麦粉按相应比例混合应用到焙烤制品的加工中,对焙烤新产品的开发具有重要的意义。本研究用马铃薯全粉加工制作酥性饼干,不仅产品营养丰富,且积极响应了国家马铃薯主食化战略。本研究选取了国内六个生产厂家生产的马铃薯雪花全粉,对其理化性质和功能特性进行了分析,筛选出品质较好适宜加工的马铃薯雪花全粉。结果表明,不同生产厂家生产的马铃薯全粉理化性质和功能特性方面存在一定差异,但差异不显著。其中,2号马铃薯雪花全粉的蛋白质含量、总淀粉含量要略高于其它厂家生产的马铃薯雪花全粉,且溶解度较高,吸油指数高,适合加工含油量大的酥性饼干产品,所以选择2号厂家生产的马铃薯雪花全粉作为本次实验研究的原料粉。研究分析了不同比例马铃薯雪花全粉-小麦粉混合后的粉质特性、拉伸特性和糊化特性。以高筋小麦粉为对照,随着马铃薯雪花全粉在混合粉中的比例增加,混合粉的粉质特性下降。当马铃薯雪花全粉添加量增加到30%时,面团的形成时间从7.1min降至2.4min,稳定时间从9.2 min下降至1.7min,吸水率从65.7%上升到89.8%,弱化度由12BU升至317BU。与高筋小麦粉相比,马铃薯雪花全粉添加量为30%的混合粉面团的拉伸面积、延伸度、最大拉伸阻力明显下降;混合粉的黏度、糊化温度、衰减值和回生值均降低。马铃薯雪花全粉的加入,使混合粉面团的持水能力显著增加,但面团的加工性能显著降低。通过添加改良剂对混合粉面团(40%马铃薯粉+60%高筋小麦粉)进行品质改良。结果表明:改良剂的加入使混合粉面团谷蛋白含量增加不显著,而使醇溶蛋白含量增加显著;改良剂的加入使混合粉面团的湿面筋含量有所增加;扫描电镜显示添加优化改良剂的混合粉面团结构紧密,淀粉颗粒被牢牢包裹,添加木聚糖酶的混合粉面团面筋网络结构中的孔洞增多,说明面团的加工性能得到提高;得到混合粉面团改良剂最佳添加量为:谷朊粉2.80%、木聚糖酶0.03%、阿拉伯胶0.79%。分析了饼干配方中原辅料不同水平及交互作用对马铃薯酥性饼干酥脆性和感官评价的影响,马铃薯酥性饼干厚度为4.5mm时烘烤的最佳条件为底火160℃,面火150℃,时间12min。马铃薯酥性饼干的最佳配方为:黄油30%,糖30%,泡打粉1.6%,盐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，
本文编号：2479319
[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，
本文编号：2479319
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