针对面筋含量低的面团不易发酵的问题，本研究探讨了添加不同比例的果胶、羧甲基纤维素钠、硬脂酰乳酸钠、单甘酯、α-淀粉酶等5种改良剂对马铃薯泥添加量为50.00%和60.00%的发酵面团的发酵体积、流变特性和微观形貌的影响。结果表明，添加硬脂酰乳酸钠和α-淀粉酶的马铃薯面团的发酵体积增量超过20 mL，其他马铃薯面团的发酵体积增量均低于20 mL；除了α-淀粉酶和单甘酯（添加比例为0.30%）以外，其他改良剂可以提高马铃薯发酵面团的储能模量；改良剂可以改善马铃薯面团的剪切稳定性，但是添加α-淀粉酶的50.00%和60.00%马铃薯面团起始黏度最低，分别为1772.83 Pa·s和1778.28 Pa·s；果胶和羧甲基纤维素钠均能改善马铃薯面团网络结构，硬脂酰乳酸钠和单甘酯有利于面团形成面筋膜，而α-淀粉酶不利于面团网络形成。由此可见，不同改良剂对马铃薯发酵面团特性及结构的影响不同。本研究可为马铃薯在发酵面制品中的应用提供理论参考。

Aiming at the issue that dough with a low gluten content is hard to ferment, this study investigated the effects of different proportions of pectin, sodium carboxymethyl cellulose, sodium stearyl lactate, monoglyceride and α-amylase on the fermentation volume, rheological properties and micro-morphology of fermented dough with the addition of 50.00% and 60.00% of mashed potato. The results showed that the increases in the fermentation volume of potato fermented dough with sodium stearoyl lactylate and α-amylase were higher than 20 mL, while those of other potato fermented doughs were less than 20 mL. The storage moduli of potato doughs with modifiers were all improved, except for those with α-amylase and monoglyceride (added at the ratio of 0.30%). The shear stabilities of potato fermented doughs were improved by modifiers, however, the initial viscosities of the doughs containing added α-amylase and 50.00% or 60.00% mashed potato were the lowest (1772.83 Pa·s and 1778.28 Pa·s, respectively). The network structures of the potato fermented dough were improved by pectin and carboxymethyl cellulose. Sodium stearyl lactate and monoglyceride were beneficial to the formation of gluten, while α-amylase was not conducive to dough network formation. Therefore, different modifiers influenced differently the properties and structures of potato fermented doughs. This study provides a theoretical reference for the application of potato in fermented wheat products.

国家重点研发计划项目重点专项（2016YFD0401304），大连市支持高层次人才创新创业项目（2018RQ55）