食品科学2017，Vol.38Issue(22)：239-245,7.DOI:10.7506/spkx1002-6630-201722036
马铃薯全粉对比萨饼底加工工艺及品质的影响
Effect of Potato Flour on Processing and Quality of Pizza Base
摘要
Abstract
The effects of potato flour on the rheological properties and fermentation ability of pizza dough as well as the texture characteristics and sensory evaluation of pizza base were investigated.The results showed that potato flour addition increased the water absorption capacity of wheat flour and shortened dough development time despite reducing dough stability time and increasing softening degree.Meanwhile,the amount of potato flour added was negatively correlated with dough extensogragh parameters such as resistance to extension,extensibility and stretchability.In addition,potato flour addition could improve dough fermentation ability and springiness,but increase the hardness and slightly decrease the sensory quality of pizza base.Taken together,the optimum amount of potato flour added to wheat flour was determined to be 15％.Using one-factor and orthogonal array design methods,the optimal formulation for pizza base was determined as follows:potato flour 15％,water 60％,and yeast 1.2％.The optimal processing parameters were as follows:proofing at 38 ℃ for 30 min with 75％ moisture followed by baking at 200 ℃ for 15 min.Under these conditions,pizza base with the best sensory quality and a hardness of 4 166.493 g was obtained.关键词
马铃薯全粉/比萨饼底/配方/加工工艺/品质Key words
potato flour/pizza base/formulation/processing/quality分类
轻工纺织引用本文复制引用
张云焕,李书国..马铃薯全粉对比萨饼底加工工艺及品质的影响[J].食品科学,2017,38(22):239-245,7.基金项目
河北省科技支撑计划项目(16227104D) （16227104D）
