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投稿时间：2020-11-02
投稿时间：2020-11-02
中文摘要: 为拓展马铃薯在主食中的应用，采用马铃薯鲜薯制备烘焙型马铃薯千层饼。分析配方（马铃薯、酵母和泡打粉）、发酵条件（温度、时间和湿度）和烘焙条件（时间和温度）等因素对千层饼的硬度、胶着度和咀嚼度等质地剖面分析（texture profile analysis，TPA）指标的影响。结果表明，随着马铃薯、酵母和泡打粉添加量增大，千层饼的TPA指标降低；随着发酵温度和发酵湿度的升高，马铃薯千层饼的TPA指标先降低再升高；随着发酵时间延长，马铃薯千层饼的TPA指标先升高再降低；随着烘焙温度的升高和烘焙时间的延长，马铃薯千层饼的TPA指标升高。
Abstract:In order to expand the application of potato in staple food，the effect of formula，fermentation condition and baking condition on texture profile analysis（TPA）indices of thousand-layer cake were analyzed.The results showed that TPA indices such as the hardness，stickiness，and chewiness of the thousand-layer cake decreased with the increase in addition of potato，yeast，and baking powder.As fermentation temperature and humidity increased，the TPA indices of thousand-layer cake decreased，then increased.However，as fermentation time increased，the opposite effect was observed.In addition，with the increase in baking temperature and time，the TPA indices increased.
文章编号：202123008 中图分类号： 文献标志码：
基金项目:国家重点研发计划子课题（2016YFD0401304-02）
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