Effects of Steam Explosion Sweet Potato Residue on the Physicochemical Properties of Starch in Wheat Flour and the Quality of Bread

被引：0

作者：

Huang Y. ^{[1
]}

Feng L. ^{[1
]}

Liang X. ^{[1
]}

Sun J. ^{[1
]}

Ran J. ^{[1
]}

Jiao L. ^{[1
]}

Liu B. ^{[1
]}

机构：

[1] School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, Henan

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 09期

关键词：

Bread; Physicochemical properties; Starch; Sweet potato residue assisted by steam explosion; Wheat flour;

D O I：

10.16429/j.1009-7848.2020.09.018

中图分类号：

学科分类号：

摘要：

To study the effects of steam explosion sweet potato residue on the physicochemical properties of starch in wheat flour and the quality of bread, steam explosion sweet potato residue was added to the high gluten wheat flour, and measured the damage, solubility, swelling power, relative viscosity, retrogradation of starch in mixed powder and the quality characteristics of bread products. The results showed that there was significant difference of the damage of starch granule and blue values between the addition of 6% steam explosion sweet potato residue and the control (P<0.05). When addition amount of the steam explosion sweet potato residue was 10%, the value of starch solubility and swelling power of the mixture reached the maximum value, (7.69 ± 0.04)% and (3.53 ± 0.08)%, respectively. The viscosity of starch in wheat flour decreased with the increase of the amount of steam explosion sweet potato residue. And with the addition amount of steam explosion sweet potato residue increasing, the retrogradation value of starch increased. According to results of the texture properties and organoleptic evaluation, the qualities of the bread made by the mixture was best when the 8% steam explosion sweet potato residue was added to the high gluten wheat flour. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：147 / 155

页数：8

共 19 条

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