红薯粉对面包面团流变学特性的影响

通过改变混粉(红薯粉和小麦粉)中红薯粉添加量,进行面包面团粉质试验和拉伸试验,以探讨红薯粉对面包面团流变特性的影响。结果表明,随着红薯粉添加量的增加,面团的吸水率和弱化度不断增大,在0～10%变化缓慢,超过10%变化显著;面团的形成时间、稳定时间、评价值、面团的延伸性、抗拉伸阻力、抗拉伸面积、最大抗拉伸阻力具有不同程度的下降,在0～10%变化缓慢,超过10%变化显著;拉力比数随红薯粉的增加不断减小,在0～8%变化缓慢,超过8%后变化显著。综合考虑红薯粉添加量应不超过8%。

Influences of Sweet Potato Powder on Rheology Properties of Bread Dough

Influences of sweet potato powder on rheology properties of bread dough are investigated by farinograph and extensograph.The studies show that:with the addition of the sweet potato flour,dough absorption rate and degree of softening increases ceaselessly,in the 0～10%changes slowly,over 10%has significant difference;dough development time,dough stability time,evaluation value,extensibility,resistance to extension,tensile area,and maximum tensile resistance decrease in varying degrees,in the 0～10%changes slowly,over 10%has significant difference.The pulling force than the number continuously decreases with sweet potato powder increasing,in 0～8%changes slowly,over 8%significantly changes. Considering the sweet potato flour should not exceed 8%.