许丹,赵宇慈,曾凡逵,刘刚.添加马铃薯雪花粉对面团特性和纸杯蛋糕营养品质的影响[J].,2021,37(3):154-162.
添加马铃薯雪花粉对面团特性和纸杯蛋糕营养品质的影响
Effects of Supplemented with Potato Flake on Properties of Dough
投稿时间:2020-09-12  
DOI:10.13982/j.mfst.1673-9078.2021.3.0855
中文关键词:  马铃薯雪花全粉  纸杯蛋糕  营养品质  热机械学特性  面团  微观结构
英文关键词:potato flake  cupcake  nutritional quality  thermomechanical properties  dough  microstructure
作者简介:许丹(1987-),女,博士研究生,研究方向:马铃薯化学与加工技术 通讯作者:刘刚(1962-),男,博士,研究员,研究方向:马铃薯化学与加工技术
基金项目:国家重点研发计划项目(2016YFD0401302-02);国家马铃薯产业技术体系专项(CARS-10);甘肃省科技重大专项(1602NKDJ022-1);兰州市科技计划项目(2016-3-123)
作者单位
许丹 (1.中国科学院兰州化学物理研究所,甘肃兰州 730000)(2.中国科学院大学,北京 100049) 
赵宇慈 (1.中国科学院兰州化学物理研究所,甘肃兰州 730000)(2.中国科学院大学,北京 100049) 
曾凡逵 (1.中国科学院兰州化学物理研究所,甘肃兰州 730000) 
刘刚 (1.中国科学院兰州化学物理研究所,甘肃兰州 730000) 
AuthorInstitution
XU Dan (1.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China) (2.University of Chinese Academy of Sciences, Beijing 100049, China) 
ZHAO Yu-ci (1.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China) (2.University of Chinese Academy of Sciences, Beijing 100049, China) 
ZENG Fan-kui (1.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China) 
LIU Gang (1.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China) 
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中文摘要:
      研究了马铃薯雪花全粉(potato flake,PF)对面团特性和对纸杯蛋糕营养品质的影响。在本研究中,将马铃薯雪花全粉以不同的浓度(10%,30%,50%)加入到纸杯蛋糕中。与对照组相比,添加马铃薯雪花全粉的纸杯蛋糕中蛋白含量增加了11.04%~16.55%,脂肪含量降低了3.10%~13.18%,总膳食纤维增加了将近1.00~1.50倍。所有添加马铃薯雪花全粉的纸杯蛋糕配方在矿物质和氨基酸方面均表现出更高的综合营养价值。添加马铃薯雪花全粉降低了感官评价的得分,尤其是添加比例为30%和50%时。用马铃薯雪花全粉部分替代小麦粉制作纸杯蛋糕降低了蛋糕的高度和弹性,并明显增强了硬度。蛋糕的高度和弹性分别降低了2.36%~14.91%,9.55%~18.98%,硬度增加了0.43%~42.49%。热机械学特性检测表明面团的吸水率和稳定时间明显升高,而且马铃薯雪花全粉对混合面团中的蛋白质弱化和淀粉的糊化特性有明显的影响。使用激光扫描共聚焦显微镜(confocal scanning laser microscopy,CSLM)对面团的微观结构进行了表征,结果表明添加马铃薯雪花全粉破坏了面筋蛋白网络的连续性。
英文摘要:
      The effect of potato flake (PF) on the properties of dough and the nutritional quality of cupcakes was investigated. In this work, potato flake (PF) was incorporated in cupcakes at different concentration (10%, 30%, 50%). Compared with the control group, the protein content of the potato flake-added cupcakes increased by 11.04~16.55%, the fat content was reduced by 3.10~13.18%, and the total dietary fiber increased by nearly 1.00~1.50 times. All PF cupcake formulations exhibited higher comprehensive nutritional value in terms of minerals and amino acids. Supplementation of potato flake decreased the score of sensory evaluation, especially at ratio of 30% and 50%. The replacement of wheat flour with the potato flake reduced the height and springiness of cake and enhanced the hardness significantly. The height and springiness were reduced by 2.36~14.91% and 9.55~18.98%, respectively. Their hardness increased by 0.43~42.49%. Thermomechanical properties of the dough demonstrated that the water absorption rate and stability time increased. The protein weakening and the gelatinization properties of starch in mixed dough were significantly affected by potato flake. The microstructure of the dough was characterized by confocal scanning laser microscopy (CSLM) and the results showed that the addition of PF could destroy the continuity of the gluten protein network.
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