【摘要】 研究以紫色马铃薯全粉替代部分高筋面粉对面包质量的影响。以不同添加比例(5%、10%、15%、20%和25%)的紫色马铃薯全粉替代高筋面粉,对面包的感官品质、比容、色泽和质构进行分析。结果表明,以添加比例15%的紫色马铃薯全粉替代高筋面粉可生产出感官品质良好的面包。用紫色马铃薯全粉代替高筋面粉,降低了比容和L*、b*色值。此外,面包的硬度和咀嚼性随着紫色马铃薯全粉添加量的增加而增加,粘附性和弹性随紫色马铃薯全粉的增加而下降。富含紫色马铃薯全粉的面包具有开发更高营养价值食物的潜力。更多还原

【Abstract】 To study the effect of replacing part of high-gluten flour with purple potato whole powder on bread quality. The high-gluten flour was replaced by purple potato whole powder with different addition ratios(5%, 10%, 15%, 20% and 25%), and the sensory quality, specific volume, color and texture of the bread were analyzed. The results showed that replacing high-gluten flour with 15% purple potato whole powder can produce bread with good sensory quality. Using purple potato whole powder instead of high-gluten flour reduces the specific volume and L* and b* color values. In addition, the hardness and chewiness of bread increased with the addition of purple potato whole powder, adhesion and elasticity decrease with the increase of the whole purple potato powder. Bread rich in purple potato whole powder has the potential to develop foods with higher nutritional value.更多还原