对比紫薯全粉不同添加量对中筋粉的加工特性，及其馒头制品食用品质的影响。结果表明，紫薯全粉的加入提升了复配粉的持水性，但降低了持油性。热特性结果显示，复配粉表现出双峰糊化特性。未经复配的紫薯全粉起始温度（To）、峰值温度（Tp）、终止温度（Tc）高于中筋粉，但ΔH更低。经复配后中筋粉的起始温度To、Tp、Tc介于60.67~71.43 ℃、0.49~1.21 J/g之间，To、Tp和Tc与未进行复配的中筋粉相比有所增加，而ΔH有所下降。而经复配处理的紫薯全粉的To、Tp、Tc和ΔH介于78.33~87.97 ℃、0.06~0.38 J/g之间，均呈下降趋势。随着紫薯全粉添加量的增加，面团的面筋网络形成能力下降，导致形成和稳定时间缩短，由其制成的馒头的硬度、黏性、咀嚼性呈现上升趋势，而回复性、弹性、内聚性和粘着性呈现下降趋势。紫薯全粉的加入提高了馒头的抗性淀粉含量，相较于对照组提高了1.77~11.47 g/100 g。10%~30%（m/m）添加量馒头的色泽、感官品质具有较高的可接受度。该研究结果为紫薯全粉的进一步开发利用提供参考依据。

The effects of whole purple sweet potato flour (WPSPF) addition on the processing characteristics of plain flour (PF) and the effects on the eating quality of steamed buns made from WPSPF-PF composite flours was analyzed. The results indicated that adding WPSPF increases the moisture retention while decreasing the oil retention. Thermodynamic analysis indicated two gelatinization peaks for the WPSPF-PF composite flours. Pure WPSPF has higher gelatinization onset (To), peak (Tp), and end (Tc) temperatures than pure PF, but has a lower ΔH. Composite PF showed To, Tp, and Tc temperatures between 60.67 ℃ and 71.43 ℃, which are considerably higher than those of pure PF, and ΔH of 0.49~1.21 J/g, which is slightly lower than that of pure PF. The To, Tp, Tc, and ΔH values of 78.33~87.97 ℃ and 0.06~ 0.38 J/g obtained for composite WPSPF are all lower than those of pure WPPF. The ability of the dough to form gluten networks decreased as the percentage of WPSPF in the composite flour increased, reducing the formation and stabilization times. Consequently, WPSPF addition increased the hardness, viscosity, and chewiness of the steamed buns, while decreasing their recovery, elasticity, cohesiveness, and stickiness. WPPF also increased the resistant starch content of the steamed buns by 1.77~11.47 g/100 g as compared to the control group. Steamed buns with 10%~30 % WPSPF were found to be highly acceptable in terms of color and sensory quality. The findings of this study are expected to serve as a reference for the development and utilization of WPSPF.

湖北省技术创新重大专项（2019AEE022）