马铃薯全粉和豆渣粉对小麦粉理化特性的影响
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摘要
通过研究不同比例的马铃薯全粉、豆渣粉对小麦粉的化学组分、色泽、功能特性和糊化粘度特性的影响,为研发高膳食纤维功能型烧麦提供理论参考。结果表明,马铃薯全粉的添加可以增强小麦粉的吸水性能、溶胀性能和胶凝性能,但是当添加量大于20%后,小麦粉色泽显著变差;豆渣粉的添加可以提高小麦粉的营养价值,添加10%后,小麦粉膳食纤维含量高于6%。快速粘度分析(RVA)显示,小麦粉的峰值粘度、最终粘度、最低粘度、衰减值、回升值均随马铃薯全粉和豆渣粉添加量的增加而降低,表明添加马铃薯全粉和豆渣粉能增强小麦粉的热稳定性和抗老化能力。
Different proportions of whole potato and soybean okara powders were added into wheat flour to make blends.The effects of whole potato and soybean okara powders on the chemical compositions,color,functional properties and pasting viscosity properties of wheat flour were investigated,which provides theoretical basis for the development of functional dietary fiber-fortified grilled wheat.Results showed that addition of whole potato power could increase water absorption capacity,swelling power,gelation capacity of wheat flour,but the color of wheat flour was significantly worse when the addition was over 20%.Addition of soybean okara powder could improve the nutritional quality and the dietary fiber content was over 6% when the addition was 10%.Rapid viscosity analysis showed that peak viscosity,final viscosity,hold-trough viscosity,breakdown,setback of wheat flour decreased with the increasing of whole potato and soybean okara powder,suggesting that addition of whole potato and soybean okara powder can improve the thermal stability and anti-retrogradation of wheat flour.
Different proportions of whole potato and soybean okara powders were added into wheat flour to make blends.The effects of whole potato and soybean okara powders on the chemical compositions,color,functional properties and pasting viscosity properties of wheat flour were investigated,which provides theoretical basis for the development of functional dietary fiber-fortified grilled wheat.Results showed that addition of whole potato power could increase water absorption capacity,swelling power,gelation capacity of wheat flour,but the color of wheat flour was significantly worse when the addition was over 20%.Addition of soybean okara powder could improve the nutritional quality and the dietary fiber content was over 6% when the addition was 10%.Rapid viscosity analysis showed that peak viscosity,final viscosity,hold-trough viscosity,breakdown,setback of wheat flour decreased with the increasing of whole potato and soybean okara powder,suggesting that addition of whole potato and soybean okara powder can improve the thermal stability and anti-retrogradation of wheat flour.
引文
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[13]张强涛.两种粘度仪测定小麦粉糊化粘度特性的比较研究[D].郑州:河南工业大学,2011.
[14]孔晓雪.高膳食纤维面团粉质特性与面包烘焙特性的研究[J].食品科学,2014,34(17):111-115.
[15]张振山,叶素萍,李泉,等.豆渣的处理与加工利用[J].食品科学,2004,25(10):400-406.
[16]盛月波.面粉的理化特性与烘焙品质[J].粮食与饲料工业,1992(6):5-8.
[17]Cheng Y F,Bhat R.Functional,physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering(Pithecellobium jiringa Jack.)legume flour[J].Food Bioscience,2016(14):54-61.
[18]Julianti E,Rusmarilin H,Ridwansyah,et al.Functional and rheological properties of composite flour from sweet potato,maize,soybean and xanthan gum[J].Journal of the Saudi Society of Agricultural Sciences,2015:2-7.
[19]金玉红,张开利,张兴春,等.双波长法测定小麦及小麦芽中直链、支链淀粉含量[J].中国粮油学报,2009(1):137-140.
[20]曲敏,孙兆国,陈凤莲,等.冷冻面团原料小麦粉的筛选及各指标的相关性分析[J].食品工业科技,2016,37(6):137-141.
[21]李水强,翟红梅,田纪春.蛋白质和淀粉含量对小麦面团流变学特性的影响[J].麦类作物学报,2007,33(6):937-941.
[22]Thirumdas R,Sarangapani C,Annapure U S.Cold plasma:A novel non-thermal technology for food processing[J].Food Biophysics,2015,10(1):1-11.
[23]Rodriguez-Sandoval E,Sandoval G,Cortes-Rodríguez M.Effect of quinoa and potato flours on the thermomechanical and bread making properties of wheat flour[J].Brazilian Journal of Chemical Engineering,2012,29(29):503-510.
[2]郭祥想.马铃薯全粉-小麦粉混合粉性质及其对面条品质的影响[J].河南工业大学学报(自然科学版),2015,36(6):50-50.
[3]李锦华.第一代马铃薯馒头在京上市[J].农村工作通讯,2015(12):63-63.
[4]刘竟峰,陆鹏,张喻,等.马铃薯全粉对面粉糊化特性及馒头品质的影响[J].中国酿造,2016,35(2):97-100.
[5]邓红,彭涛,曾英.豆渣的营养价值及在饺子皮中的应用[J].食品科技,2009(8):100-103.
[6]姜苏薇,潘利华,徐学玲,等.水溶性大豆膳食纤维对高脂血症小鼠肾脏的抗氧化应激作用[J].食品科学,2011,32(19):240-243.
[7]朱君,曾茂茂,何志勇,等.膳食纤维对肌原纤维蛋白凝胶性能的影响[J].食品科学,2011,32(17):55-59.
[8]芦菲,刘洋,李波,等.豆渣粉粒度和添加量对小麦粉理化特性的影响[J].大豆科学,2014,33(1):103-106.
[9]仇干,胥心,邓云.紫马铃薯全粉-小麦粉混粉的理化特性研究[J].食品研究与开发,2017,38(3):15-19.
[10]Orikasa T,Wu L,Ando Y,et al.Hot air drying characteristics of sweet potato using moisture sorption isotherm analysis and its quality changes during drying[J].International Journal of Food Engineering,2010,6(2):61-64.
[11]Ahmed M,Akter M S,Eun J B.Peeling,drying temperatures,and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour[J].Food Chemistry,2010,121(1):112-118.
[12]Adeleke R O,Odedeji J O.Functional properties of wheat and sweet potato flour blends[J].Pakistan Journal of Nutrition,2010,9(6):535-538.
[13]张强涛.两种粘度仪测定小麦粉糊化粘度特性的比较研究[D].郑州:河南工业大学,2011.
[14]孔晓雪.高膳食纤维面团粉质特性与面包烘焙特性的研究[J].食品科学,2014,34(17):111-115.
[15]张振山,叶素萍,李泉,等.豆渣的处理与加工利用[J].食品科学,2004,25(10):400-406.
[16]盛月波.面粉的理化特性与烘焙品质[J].粮食与饲料工业,1992(6):5-8.
[17]Cheng Y F,Bhat R.Functional,physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering(Pithecellobium jiringa Jack.)legume flour[J].Food Bioscience,2016(14):54-61.
[18]Julianti E,Rusmarilin H,Ridwansyah,et al.Functional and rheological properties of composite flour from sweet potato,maize,soybean and xanthan gum[J].Journal of the Saudi Society of Agricultural Sciences,2015:2-7.
[19]金玉红,张开利,张兴春,等.双波长法测定小麦及小麦芽中直链、支链淀粉含量[J].中国粮油学报,2009(1):137-140.
[20]曲敏,孙兆国,陈凤莲,等.冷冻面团原料小麦粉的筛选及各指标的相关性分析[J].食品工业科技,2016,37(6):137-141.
[21]李水强,翟红梅,田纪春.蛋白质和淀粉含量对小麦面团流变学特性的影响[J].麦类作物学报,2007,33(6):937-941.
[22]Thirumdas R,Sarangapani C,Annapure U S.Cold plasma:A novel non-thermal technology for food processing[J].Food Biophysics,2015,10(1):1-11.
[23]Rodriguez-Sandoval E,Sandoval G,Cortes-Rodríguez M.Effect of quinoa and potato flours on the thermomechanical and bread making properties of wheat flour[J].Brazilian Journal of Chemical Engineering,2012,29(29):503-510.