Research progress on the effect of purple sweet potato flour on the processing characteristics of wheat dough

Authors

HU Han, Hunan Provincial Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
WANG Ya-shu, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
ZHOU Wen-hua, Hunan Provincial Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
ZHANG Meng-xiao, Hunan Provincial Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
TAN Yu-heng, Hunan Provincial Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LI Liang-yi, Hunan Provincial Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Abstract

The research on the processing characteristics of purple potato-wheat mixed flour in recent years, and the changes of purple potato flour on the rheological properties of wheat dough in terms of silty, texture, stretching, dynamic rheology were summarized. The change law of the influence of gelatinization and aging on the thermodynamic properties was reviewed. Moreover, the existing problems in the current research on purple sweet potato-wheat mixed flour were analyzed, and the future research directions has been prospected.

Publication Date

8-28-2021

First Page

217

Last Page

224

DOI

10.13652/j.issn.1003-5788.2021.08.037

Recommended Citation

Han, HU; Ya-shu, WANG; Wen-hua, ZHOU; Meng-xiao, ZHANG; Yu-heng, TAN; and Liang-yi, LI (2021) "Research progress on the effect of purple sweet potato flour on the processing characteristics of wheat dough," Food and Machinery: Vol. 37: Iss. 8, Article 37.
DOI: 10.13652/j.issn.1003-5788.2021.08.037
Available at: https://www.ifoodmm.cn/journal/vol37/iss8/37

References

[1] LEBOT V. Tropical root and tuber crops: cassava, sweet potato, yams and aroids[M]. [S.l.]: CABI, 2009: 16.
[2] 杨巍, 黄洁琼, 陈英, 等. 紫薯的营养价值与产品开发[J]. 农产品加工（学刊）, 2011（8）: 41-43.
[3] OKI T, MASUDA M, FURUTA S, et al. Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars[J]. Journal of Food Science, 2002, 67（5）: 1 752-1 756.
[4] STEED L E, TRUONG V D. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweet potato purees[J]. Journal of Food Science, 2008, 73（5）: 215-221.
[5] SUDA I N A R, OKI T, MASUDA M, et al. Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods[J]. Japan Agricultural Research Quarterly, 2003, 37（3）: 167-173.
[6] 温桃勇, 刘小强. 紫色甘薯营养成分和药用价值研究进展[J]. 安徽农业科学, 2009, 37（5）: 1 954-1 956.
[7] 王凤, 黄卫宁, 刘若诗, 等. 采用Mixolab和Rheometer研究含外源蛋白燕麦面团的热机械学和动态流变学特性[J]. 食品科学, 2009, 30（13）: 147-152.
[8] PEKSA A, KITA A, KULAKOWSKA K, et al. The quality of protein of coloured fleshed potatoes[J]. Food Chemistry, 2013, 141（3）: 2 960-2 966.
[9] LAMBRECHT M A, ROMBOUTS I, NIVELLE M A, et al. The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles[J]. Journal of Cereal Science, 2017（5）: 234-242.
[10] VERBAUWHEDE A E, LAMBRECHT M A, JEKLE M, et al. Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making[J]. International Journal of Food Science & Technology, 2019, 55（2）: 891-898.
[11] LIU R, SOLAH V A, WEI Y, et al. Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour[J]. Cereal Chemistry, 2019, 96（1）: 66-75.
[12] BOSMANS G M, LAGRAIN B, OOMS N, et al. Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming[J]. Journal of Agricultural and Food Chemistry, 2013, 61（19）: 4 646-4 654.
[13] JOHANSSON E, MALIK A H, HUSSAIN A, et al. Wheat gluten polymer structures: The impact of genotype, environment, and processing on their functionality in various applications[J]. Cereal Chemistry, 2013, 90（4）: 367-376.
[14] 潘治利, 田萍萍, 黄忠民, 等. 不同品种小麦粉的粉质特性对速冻熟制面条品质的影响[J]. 农业工程学报, 2017, 33（3）: 307-314.
[15] ZHANG T, ZHANG F, CAO Y, et al. Effect of whole purple potato flour on dough properties and quality of steamed bread[J]. Journal of Food Research, 2019, 8（4）: 122.
[16] 郭祥想, 李雪琴, 张佳佳. 马铃薯全粉—小麦粉混合粉性质及其对面条品质的影响[J]. 河南工业大学学报（自然科学版）, 2015, 36（6）: 21-25.
[17] 曹阳. 红薯粉对面包面团流变学特性的影响[J]. 农产品加工, 2013（1）: 28-29, 42.
[18] 李勇, 周文化, 李彦, 等. 板栗－小麦混合粉的流变学和热力学特性[J]. 中国粮油学报, 2020, 35（2）: 1-5.
[19] 庞慧敏, 陈芸, 赵思明, 等. 绿豆—小麦混合粉的流变学和热力学特性研究[J]. 中国粮油学报, 2015, 30（9）: 36-38.
[20] 陈芳芳. 紫薯粉对面团烘焙特性的影响及其机理[D]. 上海: 华东理工大学, 2014: 12-13.
[21] 何兆位, 刘雄, 赵天天, 等. 紫薯粉对面包粉流变学及糊化特性的影响[J]. 食品与机械, 2017, 33（8）: 6-9.
[22] 单珊. 紫薯—小麦混合粉的性质及面条品质研究[D]. 无锡: 江南大学, 2012: 15.
[23] 张梦潇, 周文化, 莫华, 等. 不同品种紫薯粉面团品质特性[J]. 食品工业科技, 2021, 42（2）: 12-18.
[24] 张梦潇, 周文化, 周虹, 等. 不同品种紫薯营养主成分及聚类分析[J]. 中国粮油学报, 2020, 35（1）: 19-25.
[25] SHAN S, ZHU K X, ZHOU P M. Physicochemical properties and salted noodle-making quality of purple sweet potato flour and wheat flour blends[J]. Journal of Food Processing and Preservation, 2013, 37（5）: 709-716.
[26] 丁燕燕, 韦冬梅, 许莉, 等. 紫薯淀粉对小麦淀粉凝胶特性的影响[J]. 安徽农业大学学报, 2020, 47（5）: 707-712.
[27] 郭家宝, 刘彦军, 高振贤, 等. 添加紫薯粉对强筋小麦粉品质特性及面包加工品质的影响[J]. 粮食与饲料工业, 2019（4）: 14-17.
[28] IKEDA S, NISHINARI K. “Weak gel”-type rheological properties of aqueous dispersions of nonaggregated K-carrageenan helices[J]. Journal of Agricultural and Food Chemistry, 2001, 49（9）: 4 436-4 441.
[29] 赵保堂, 林娟, 吴晓庆, 等. 地达菜对藜麦面团流变学特性的影响[J]. 食品与发酵科技, 2019, 55（4）: 34-39.
[30] 苏晓芳, 刘匀昀, 郭娟娟, 等. 紫薯淀粉与卡拉胶共混体系糊化及流变学特性的研究[J]. 热带作物学报, 2014, 35（9）: 1 853-1 859.
[31] 孔霜霜. 紫薯熟粉的加工及其自发粉研制[D]. 无锡: 江南大学, 2015: 35-36.
[32] 付奎. 小麦淀粉对于面粉品质、冷冻面团及馒头的影响[D]. 郑州: 河南工业大学, 2014: 4.
[33] 廖卢艳, 吴卫国. 不同淀粉糊化及凝胶特性与粉条品质的关系[J]. 农业工程学报, 2014, 30（15）: 332-338.
[34] 王林. 淀粉的糊化与凝胶特性及食用品质研究[J]. 保鲜与加工, 2021, 21（2）: 67-73.
[35] 武爱群, 谢建华. 食品化学[M]. 北京: 化学工业出版社, 2019: 61.
[36] 卫萍, 王颖, 张雅媛, 等. 木薯全粉对木薯—小麦混合粉加工特性及馒头品质的影响[J]. 食品工业科技, 2020, 41（7）: 18-24.
[37] 陈书攀, 何国庆, 谢卫忠, 等. 菊粉对面团流变性及面条质构的影响[J]. 中国食品学报, 2014, 14（7）: 170-175.
[38] 杨艳芳, 朱科学, 郭晓娜, 等. 糯小麦粉对混合粉性质及面团冻融稳定性的影响[J]. 现代面粉工业, 2014, 28（3）: 23-28.
[39] 曹龙奎, 李凤林. 淀粉制品生产工艺学[M]. 北京: 中国轻工业出版社, 2008: 9.
[40] XIAO Y, LIU S, SHEN M, et al. Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels[J]. Food Hydrocolloids, 2020, 99: 105327.
[41] ZHU F, CAI Y, SUN M, et al. Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch[J]. Food Chemistry, 2009, 112（4）: 919-923.
[42] GREENE J L, BOVELL-BENJAMIN A C. Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour[J]. Journal of Food Science, 2004, 69（4）: Q167-Q173.
[43] QIAO F, HUANG L, XIA W. A study on microwave vacuum dried re-structured lychee （Litchi chinensis Sonn.） mixed with purple sweet potato （Ipomoea batatas） snacks[J]. Food and Bioproducts Processing, 2012, 90（4）: 653-658.
[44] 范会平, 李菲菲, 符锋, 等. 紫薯全粉面条的制备及其品质影响研究[J]. 现代食品科技, 2019, 35（5）: 151-158.
[45] 孙玉清, 田文静, 朱建晨. 紫薯曲奇饼干品质和加工工艺研究[J]. 中国食物与营养, 2019, 25（12）: 29-33.
[46] 曹诚, 申梦娜, 寇福兵, 等. 紫薯产品的开发研究进展[J]. 粮食与饲料工业, 2019（1）: 32-35.
[47] 刘庆庆, 朱松明, 张洁, 等. 预糊化条件对萌芽糙米蒸煮质构特性及品质的影响[J]. 农业工程学报, 2017, 33（21）: 289-297.
[48] 刘兴丽, 赵双丽, 靳艳军, 等. 挤压膨化紫薯粉对小麦面团糊化特性和热机械学特性的影响[J]. 食品科学, 2019, 40（15）: 106-111.
[49] ORTOLAN F, STEEL C J. Protein characteristics that affect the quality of vital wheat gluten to be used in baking: A review[J]. Comprehensive Reviews in Food Science and Food Safety, 2017, 16（3）: 369-381.
[50] LIU X, MU T, YAMUL K D, et al. Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour[J]. Journal of Food Science and Technology, 2017, 54（6）: 1 597-1 607.
[51] 谢新华, 毋修远, 仵军红, 等. γ-聚谷氨酸对冻藏面团及馒头品质的影响[J]. 食品科学, 2020, 41（22）: 22-27.
[52] 张莹莹, 郭兴凤, 王瑞红, 等. TSP与SPH复合物对面团特性及面条品质的影响机制[J]. 食品科学, 2020, 41（2）: 37-42.