摘要
紫薯全粉保留了鲜薯的色泽和营养,是极好的食品加工原料,能够弥补小麦粉营养结构单一的缺点。将紫薯粉添加到小麦粉中,对混合粉的特性及在面条上的应用进行了研究,结果表明:随着紫薯粉的添加量由0%增加到30%,混合粉的糊化温度由66.31℃上升至67.73℃;糊化黏度、崩解值和回生值均减小;面团稳定时间由18min下降至7.8min;紫薯面条煮沸损失率由7.2%上升至11.8%;最大拉伸应力、剪切应力及硬度均减小;面条色度变暗,色泽向紫红色渐变。紫薯粉最佳添加量为15%。
Purple sweet potato flour is an excellent kind of raw material in food processing,which retains the color and nutrition of fresh sweet potatoes.Wheat flour mixed with purple sweet potato flour can be complementary in the aspect of nutrition.The properties and application of the mixed flour were studied.It was shown that the gelatinization temperature of mixed flour increased from 66.31℃ to 67.73℃ with the increasing addition of purple sweet potato flour.The value of paste viscosity,breakdown and setback was reduced.The stability time of dough decreased from 18min to 7.8min.The boiled loss of purple sweet potato noodles increased from 7.2% to 11.8%.The value of maximum tensile stress,shear stress and hardness was reduced.The color of noodles was darken as the addition of purple sweet potato flour increased.The optimum proportion of purple sweet potato flour was 15%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期94-96,101,共4页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划(2006BAD05A01)
关键词
紫薯
小麦粉
性质
面条
purple sweet potato
wheat flour
properties
noodles
作者简介
单珊（1986-），女，硕士，研究方向：方便食品及品质改良。
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