摘要
为研究山药粉添加量对面团特性和饼干营养品质的影响,本文分析不同山药粉添加量对面团粉质特性、糊化特性、质构特性、面筋含量及韧性饼干感官品质的影响,同时评价最佳工艺条件下饼干的营养品质。结果表明,随着山药粉添加量的持续加大,面团形成时间、稳定时间、衰减值、面团弹性及饼干感官质量先增加后降低,面团弱化度持续削减,最低粘度、峰值粘度和最终粘度及回生值呈现持续增加。当山药粉添加量为20%时,韧性饼干的口感较好,带有山药风味。与普通韧性饼干相比,脂肪含量和快速消化淀粉含量分别显著降低12%和23%(P<0.05),蛋白质、黄酮、慢速消化淀粉和抗性淀粉含量分别增加15%、33%、11%和22%(P<0.05)。山药韧性饼干符合现代饼干市场需求。
The aim of the article was to study the effect of the amount of yam powder on the dough properties and the nutritional quality of biscuits.Firstly,the effects of different amount of yam powder additions on the dough characteristics,pasting properties,gluten content and biscuit sensory quality were analyzed.Meanwhile the nutritional value of the biscuits obtained with the optimum technological conditions were evaluated.The results showed that the dough formation time,stability time,attenuation value,dough elasticity and biscuit sensory scores increased first and then decreased with the increasing of yam powder addition.The degrees of softening and rate decreased all the time,and the peak viscosity,minimum viscosity,final viscosity and retrogradation value also increased.When the amount of yam powder added was 20%,the tough biscuit had a good taste with the flavor of yam.Compared with ordinary tough biscuits,the lipid and the rapidly digestible starch content significantly decreased 12%and 23%(P<0.05),while the protein,flavonoids,the slowly digestible starch and resistant starch content significantly increased 15%,33%,11%and 22%(P<0.05).It suggestted that the yam tough biscuits met the modern market demand of biscuits.
作者
王蕊
胡予
熊双丽
WANG Rui;HU Yu;XIONG Shuang-li(Shanxi Yuncheng Vocational and Technical College of Agriculture,Yuncheng 044000,China;School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)
出处
《食品工业科技》
CAS
北大核心
2020年第18期193-198,共6页
Science and Technology of Food Industry
关键词
山药粉
饼干
面团特性
营养
yam powder
biscuit
dough property
nutrition
作者简介
王蕊(1986-),女,硕士研究生,讲师,研究方向:农产品加工及贮藏工程,E-mail:wangrui5655@sina.com。
