ABSTRACT

Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and steamed bread. Compared to unextruded purple sweet potato flour (UP), addition of EP significantly increased dough thermal temperatures and decreased the freezable water content, indicating that it enhanced the binding of dough components with water molecules. The rheological properties of dough height, extensibility, configuration ratio, and deformation energy of EP added dough were similar to wheat dough. Moreover, steamed bread made from EP had higher specific volume, lower hardness, and chewiness than their elaborated from UP. Furthermore, the total polyphenol content and antioxidant activity of EP were significantly improved in comparison with the UP and wheat steamed bread. In conclusion, results mightily suggest that the addition of extruded purple sweet potato flour could be an effective way of enhancing the technological and nutritional of composite steamed bread.

摘要

紫色地瓜粉的添加对of头的技术特性有负面影响。本研究研究了挤出的紫薯粉（EP）在改善复合面团和steam头质量方面的潜力。与未挤出的紫色甘薯粉（UP）相比，EP的添加显着提高了面团的加热温度，并降低了可冻结的水含量，表明其增强了面团成分与水分子的结合。添加了EP的面团的面团高度，延展性，配比和变形能的流变特性与小麦面团相似。此外，由EP制成的steam头比UP制成的steam头具有更高的比容，更低的硬度和耐嚼性。此外，与UP和小麦steam头相比，EP的总多酚含量和抗氧化活性显着提高。总之，结果可能表明添加挤出的紫薯粉可能是增强复合steam头技术和营养的有效途径。