• 基础研究 •

松茸粉对面团流变特性及饼干品质的影响

1. 1.南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏高校粮油质量安全控制及深加工重点实验室，江苏 南京 210023；2.南京市食品药品监督检验院，江苏 南京 211198；3.南京农业大学食品科技学院，江苏 南京 210095
• 出版日期:2019-03-15 发布日期:2019-04-02
• 基金资助:
现代农业产业技术体系建设专项（CARS20）；江苏高校优势学科建设工程资助项目（PAPD）

Effect of Tricholoma matsutake Powder on Rheological Properties of Dough and Quality Characteristics of Biscuits

TAO Hongling1,2, WANG Dan1, MA Ning1, ZHAO Liyan3, FANG Donglu3, HU Qiuhui1,*

1. 1. Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; 2. Nanjing Institute for Food and Drug Control, Nanjing 211198, China; 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
• Online:2019-03-15 Published:2019-04-02

Abstract: In order to study the effect of Tricholoma matsutake powder on rheological properties of dough and quality characteristics of biscuits, the thermal mechanical properties, starch gelatinization characteristics and rheological properties of doughs with different amounts of T. matsutake powder added were analyzed and the physical properties, sensory evaluation and nutrient quality of biscuits made from the doughs were measured. The results showed that dough stability time, maximum viscosity index, peak viscosity, trough viscosity and final viscosity were reduced significantly with the addition of T. matsutake powder, while the degree of protein weakening was increased and the structure of gluten was destroyed. As the proportion of T. matsutake powder increased, tan δ increased firstly and then decreased, which indicated the opposite trend for dough elasticity. The hardness and sensory score of biscuits increased firstly and then decreased. The flavor and taste of biscuits were more acceptable with the addition of 6% T. matsutake powder, and the contents of protein, dietary fiber and essential amino acids were increased by 58.08%, 191.24% and 32.77%, respectively compared to the control without the addition of T. matsutake powder. Moreover, the amino acid profile was in accordance with the Food and Agriculture Organization/World Health Orgnaization standard, and the nutritional value was higher.