摘要
以紫甘薯粉和黑麦粉为原料,根据不同比例将紫甘薯粉与黑麦粉混合,研究其溶剂保持率(SRC)、粉质特性、糊化特性和吹泡特性,并分析了不同紫甘薯-黑麦酥性饼干的质构、色差和风味等的影响。结果表明,紫甘薯粉中纤维素含量是黑麦粉的4.07倍,但蛋白质含量较低;紫甘薯粉的加入使得混合粉的SRC值上升,而面团的形成时间、稳定时间及糊化黏度降低;紫甘薯粉比例提高引起混合粉弱化度和回生值的降低,同时其混合面团的韧性(P值)、延展性(L值)和烘培力(W值)均呈现下降趋势。随着紫甘薯粉的加入,紫甘薯-黑麦酥性饼干的硬度和咀嚼性下降,色泽呈现紫色并具有明显的紫甘薯风味。当紫甘薯粉含量占混合粉30%时较符合酥性饼干原料粉的基本要求,饼干的品质较好。
In this study,purple sweet potato powder and rye flour were selected as raw materials.The objective of study is to analyze the effects of different formulation of mixed the purple sweet potato powder and the rye flour on the rheological characteristics and crispy biscuits quality.According to the results,the content of cellulose in purple potato powder was 4.07 times that of rye flour,but the content of protein was lower.With the addition of the purple sweet potato flour,the SRC values increased,while the forming time,stable time and paste viscosity declined.With the ratio of the purple sweet potato flour increased,the weakening degree and setback value of mixed dough decreased.Meanwhile,the toughness(P value),ductility(L value)and drying power(W value)of the mixed dough showed a decreasing trend.With the increasing contents of the purple sweet potato flour,the hardness and masticability of purple potato-rye crisp biscuit declined,its color turned purple,with obvious purple potato flavor.When the content of the purple sweet potato flour was 30%of the mixed powder,it became more in line with the basic requirements of the raw material powder of crispy biscuits,and the biscuits had better quality.
作者
王俊颖
许晓云
翟立公
杨剑婷
支旭东
张雪
凌巧
栗兰杰
Wang Junying;Xu Xiaoyun;Zhai Ligong;Yang Jianting;Zhi Xudong;Zhang Xue;Ling Qiao;Li Lanjie(College of Food Engineering,Anhui Science and Techrdogy University,Chuzhou 233100;Anhui Dingkang Food Co.,Bozhou 236800)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第11期26-32,共7页
Journal of the Chinese Cereals and Oils Association
基金
安徽省重点研究与开发项目(1804g07020158)
安徽科技学院人才引进项目(SPYJ201602)
2019年省级大学生创业训练计划项目(S201910879178)。
作者简介
王俊颖,女,1985年出生,助理实验师,农产品加工;通信作者:翟立公,男,1983年出生,副教授,农产品加工与储藏。
