Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao.
Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao.
复制标题
DOI：
10.1016/j.foodchem.2023.135595
复制
发表时间：
2023-01
期刊：
影响因子：
8.8
通讯作者：
Jiayu Cheng;Jiayu Wang;Feng‐lian Chen;Di Wu;Chengcheng Gao;W. Cheng;Zhenjiong Wang;Xinchun Shen;Xiaozhi Tang
中科院分区：
文献类型：
--
作者：
Jiayu Cheng;Jiayu Wang;Feng‐lian Chen;Di Wu;Chengcheng Gao;W. Cheng;Zhenjiong Wang;Xinchun Shen;Xiaozhi Tang
本研究通过添加低温挤压改性马铃薯淀粉（MPS）来改善全麦面团的性能和成品油条的质构品质。设置挤出温度（60、90℃）和筒体含水量（30、42、54%）为试验变量。结果表明，低温挤压加工使马铃薯淀粉的糊化程度适中，并改善了马铃薯淀粉的成胶性能。添加多磺酸粘多糖可使全麦面团的回潮率降低46%，并显著提高了全麦面团的粘弹性。与全麦油条相比，添加10%多磺酸粘多糖可使油条硬度降低72%，弹性和比容分别提高32%和22%。在较低挤压温度（60℃）和中等含水量（42%）条件下制备的多磺酸粘多糖（MPS）的加入使全麦油条的质地最佳。这项研究将有助于更好地了解多磺酸粘多糖在全麦食品中的作用。
In this study, low temperature extrusion-modified potato starch (MPS) was added to improve properties of whole wheat dough and textural quality of resulted youtiao. Extrusion temperature (60, 90 ℃) and barrel moisture content (30, 42 and 54%) were set as test variables. The results suggested that the low temperature extrusion processing caused moderate gelatinization and improved gel-forming properties of potato starch. MPS addition decreased the setback by up to 46%, and enhanced the viscoelasticity of whole wheat dough significantly. Compared to the whole wheat-based youtiao, the addition of 10% MPS decreased the hardness by up to 72%, and increased the springiness and specific volume by 32% and 22%, respectively. The addition of MPS prepared at lower extrusion temperature (60 ℃) and moderate moisture content (42%) resulted in the optimum textural qualities of whole wheat youtiao. This study will help better understand the role of MPS in whole wheat-based food product.