为研究不同干燥方式对马铃薯全粉糊化特性及马铃薯面包品质的影响,在鲜马铃薯切片处理后,分别采用漂烫后干燥、蒸后干燥及真空冷冻干燥方式制备马铃薯全粉。测定了不同马铃薯全粉的糊化特性、风味特征、马铃薯全粉占比20%制备的薯粉面团的粉质特性及薯粉面包的质构与感官特性。结果表明:冻干粉的糊化温度最高,为70.1 ℃;蒸干粉的回生值和崩解值最低,分别是284.6和866.3 mPa·s。电子鼻可很好的区分3种不同干燥方式制得马铃薯全粉的气味,其中蒸干粉电子鼻检测响应值最大,风味最浓。添加蒸干粉对面团破坏性最小,其弱化度为65 FU;添加蒸干粉的面包硬度最低,而弹性与比容最大;采用蒸干粉制作马铃薯面包的感官评分最高。
In order to study the effects of different drying methods on the pasting properties of potato powder and the quality of potato bread. After the fresh potato slice treatment,the whole potato powder was prepared by drying after bleaching,drying after steaming and vacuum freezing and drying. The gelatinization characteristics and flavor characteristics of potato powder,quality characteristics of potato flour dough with 20% potato flour and texture and sensory characteristics of potato flour bread were measured. The results showed that the gelatinization temperature of lyophilized powder was 70.1 ℃. The setback and breakdown of steam dry powder were the lowest,which were 284.6 mPas and 866.3 mPa·s,respectively. Electronic nose could well distinguish the smell of potato powder prepared by three different drying methods,among which steam dry powder had the largest detection response value and the strongest flavor. Adding steam powder had the least destructive effect on dough,and its weakening degree was 65 FU. The hardness of bread with steam powder was the lowest,but the elasticity and specific capacity were the highest. Using steam powder to make potato bread had the highest sensory score.