Liu Xingli, Mu Taihua, Sun Hongnan, Zhang Miao, Chen Jingwang, Fauconnier Marie Laure
1School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, 450000 People's Republic of China.
2Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 2 Yuanmingyuan west road, Haidian, Beijing, 100193 People's Republic of China.
J Food Sci Technol. 2019 Jun;56(6):2863-2873. doi: 10.1007/s13197-019-03730-9. Epub 2019 Apr 24.
Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour. The results showed that PGPF, HPMC, EWP, and water at the appropriate amounts improved the maximum dough height ( ), specific volume (SV) and hardness, as well as correlated with SV ( = 0.6993) and hardness ( = 0.7273). Moreover, the optimal formulation contained 4.84 g/100 g PGPF, 1.68 g/100 g HPMC, 5.87 g/100 g EWP, and 69.69 g/100 g water, potato flour basis. Furthermore, the dietary fiber, total polyphenol content, antioxidant activity, and estimated glycemic index of the steamed GF bread were, respectively, 3.17-, 1.56-, 1.44-, and 0.75-fold of those of steamed wheat bread. The optimized steamed GF bread was found to be acceptable according to the results of sensory analysis. Information collected within this study may provide further insight for optimizing the formulation of steamed GF bread based on potato flour.
采用响应面法分析了预糊化马铃薯粉（PGPF）、羟丙基甲基纤维素（HPMC）、蛋清蛋白（EWP）和水的用量对基于马铃薯粉的无麸质（GF）馒头面团发酵及物理特性的影响。结果表明，适量的PGPF、HPMC、EWP和水提高了面团最大高度、比容（SV）和硬度，且 与SV（ = 0.6993）和硬度（ = 0.7273）相关。此外，基于马铃薯粉的最优配方为4.84 g/100 g PGPF、1.68 g/100 g HPMC、5.87 g/100 g EWP和69.69 g/100 g水。此外，无麸质馒头的膳食纤维、总多酚含量、抗氧化活性和估计血糖指数分别是小麦馒头的3.17倍、1.56倍、1.44倍和0.75倍。根据感官分析结果，优化后的无麸质馒头是可接受的。本研究收集的信息可为优化基于马铃薯粉的无麸质馒头配方提供进一步的见解。
