Zhao Beibei, Deng Jiawen, Li Mingyue, Li Hua, Zhang Yan, Gong Haodi, Chen Zhicheng
College of Food Science and Engineering Henan University of Technology Zhengzhou China.
Food Sci Nutr. 2020 Jun 23;8(8):3989-3998. doi: 10.1002/fsn3.1600. eCollection 2020 Aug.
The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato-wheat formulated flour negatively related to the potato flour, the potato-wheat formulated flour with 35% potato flour was set as the basic flour (100%). The effects of wheat gluten on the rheological properties of the dough were also evaluated, and gluten addition amount was set at 6.5%. The effects of yeast, sodium bicarbonate, citric acid, and monocalcium phosphate addition on steamed bread properties have been studied and optimized by orthogonal test. The obtained potato steamed bread formula was 100% basic flour (potato/wheat mass ratio of 35:65), 6.5% wheat gluten, 1.1% yeast, 1.4% NaHCO, 0.75% citric acid, and 0.50% Ca(HPO). The prepared potato steamed bread has good sensory and texture properties, with natural potato flavor.
本研究旨在研究在酵母和无机添加剂存在的情况下，使用马铃薯粉、小麦粉和谷朊粉制备马铃薯馒头并进行质量评价。由于马铃薯-小麦配方粉的流变学特性与马铃薯粉呈负相关，因此将含有35%马铃薯粉的马铃薯-小麦配方粉设定为基础面粉（100%）。还评估了小麦谷朊粉对面团流变学特性的影响，谷朊粉添加量设定为6.5%。通过正交试验研究并优化了酵母、碳酸氢钠、柠檬酸和磷酸二氢钙添加量对馒头品质的影响。获得的马铃薯馒头配方为100%基础面粉（马铃薯/小麦质量比为35:65）、6.5%小麦谷朊粉、1.1%酵母、1.4% NaHCO₃、0.75%柠檬酸和0.50% Ca(H₂PO₄)₂ 。所制备的马铃薯馒头具有良好的感官和质地特性，并带有天然马铃薯风味。
