食品科学技术学报2019，Vol.37Issue(2)：94-101,8.DOI:10.3969/j.issn.2095-6002.2019.02.014
添加不同品种和类型的马铃薯全粉对鲜湿面条品质的影响
Effect of Potato Flour with Different Varieties and Types on Quality of Fresh Wet Noodles
摘要
Abstract
To study the processing applicability of adding different varieties and types of potato flour on fresh wet noodles, the quality properties of raw flour and cooked flour made by three main potato varieties were analyzed, along with commercially available potato flakes as a control. In this study, based on the properties of rheology, cooking, and texture, effects of potato raw materials on the quality of fresh wet noodles were investigated with wheat flour as a control. The results showed that compared with three dif-ferent types of potato flour, the raw flour with lower gelatinization degrees and blue values had better cell integrity, and the gluten force of the mixed dough of raw flour and wheat flour was stronger which could decrease the rate of breaking and boiling loss. The noodles made by raw flour and wheat flour had better sensory evaluation, lower rate of adhesiveness, and higher rate of hardness, cohesiveness, springiness, gumminess, and chewiness, which quality was much closer to the wheat flour noodles. Therefore, the raw flour was more suitable for processing potato fresh wet noodles. Comparing with three different varie-ties of potato flour, it was found that Shabbetti was more suitable as raw material for potato fresh wet noo-dles. Types of potato flour had more effects on the quality of fresh wet noodles compared with varieties of potato, but varieties of potato also had significant effects on the qulaity of fresh wet noodles. Therefore, it also had certain reference significance to study the applicability of fresh wet noodles processed among dif-ferent varieties for improving the quality of potato fresh wet noodles.关键词
马铃薯全粉/马铃薯品种/马铃薯类型/鲜湿面条/流变学特性/烹调特性/质构特性Key words
potato flour/varieties of potato/types of potato/fresh wet noodles/properties of rheology/properties of cooking/properties of texture分类
轻工纺织引用本文复制引用
朱永,梁杉,张敏,杨再山..添加不同品种和类型的马铃薯全粉对鲜湿面条品质的影响[J].食品科学技术学报,2019,37(2):94-101,8.基金项目
北京市科委重大项目(D17110500190000) （D17110500190000）
北京市教委科技创新服务能力建设项目(19005757039) （19005757039）
北京工商大学青年教师科研启动基金项目(QNJJ2017-06). （QNJJ2017-06）
