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当前位置: 首页 > 文章 > 马铃薯全粉和豆渣粉对小麦粉理化特性的影响 上海交通大学学报(农业科学版) 2018 (4) 59-65
Position: Home > Articles > Effects of whole potato and soybean okara powders on physicochemical properties of wheat flour Journal of Shanghai Jiaotong University(Agricultural Science) 2018 (4) 59-65

马铃薯全粉和豆渣粉对小麦粉理化特性的影响

作  者：
江永利;邓云
关键词：
小麦粉;马铃薯全粉;豆渣粉;功能特性;糊化粘度特性
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。
译  名：
Effects of whole potato and soybean okara powders on physicochemical properties of wheat flour
作  者：
JIANG Yong-li;DENG Yun;School of Agriculture and Biology,Shanghai Jiaotong University;
单  位：
JIANG Yong-li%DENG Yun%School of Agriculture and Biology,Shanghai Jiaotong University
关键词：
wheat flour;;whole potato power;;soybean okara powder;;functional properties;;pasting viscosity properties
摘  要：
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.

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