Meng Hongwei, Xu Chong, Wu Meiying, Feng Ying
Food College Shenyang Agricultural University Shenyang China.
Food Sci Nutr. 2022 Jan 21;10(3):689-697. doi: 10.1002/fsn3.2693. eCollection 2022 Mar.
The effects of 10%-30% of wheat flour substitution with potato flour (PF) and sweet potato flour (SPF) on the flour and dough properties, the total polyphenol (TPC), and carotenoid contents (TCC) of bread, as well as their correlation with bread texture and starch digestibility, were investigated. With PF and SPF addition, the peak, breakdown, and setback viscosity of the flour decreased. The addition of PF and SPF reduced the dough formation and stabilization duration, as well as the hardness of the bread. The specific volume of the bread depended on the addition amount of PF and SPF. When the addition of PF and SPF was 15%, the bread had the lowest hardness and highest specific volume. The TPC and TCC in the bread depended on the added flour variety, and negatively influenced specific volume and positively influenced the content of resistant starch (RS).
研究了用马铃薯粉（PF）和甘薯粉（SPF）替代10%-30%小麦粉对面粉和面团特性、面包中总多酚（TPC）和类胡萝卜素含量（TCC）的影响，以及它们与面包质地和淀粉消化率的相关性。添加PF和SPF后，面粉的峰值粘度、破损粘度和回生粘度降低。PF和SPF的添加缩短了面团形成和稳定的持续时间，也降低了面包的硬度。面包的比容取决于PF和SPF的添加量。当PF和SPF的添加量为15%时，面包的硬度最低，比容最高。面包中的TPC和TCC取决于所添加的面粉种类，对面包比容有负面影响，对抗性淀粉（RS）含量有正面影响。
