食品科学 ›› 2018, Vol. 39 ›› Issue (23): 60-65.doi: 10.7506/spkx1002-6630-201823010

• 基础研究 • 上一篇    下一篇

蒸汽爆破甘薯渣粉对小麦粉粉质及饼干品质特性的影响

梁新红,冯龙斐,王田林,孙俊良*,冉军舰,刘本国,莫海珍   

  1. 河南科技学院食品学院,河南 新乡 453003
  • 出版日期:2018-12-15 发布日期:2018-12-17
  • 基金资助:
    国家自然科学基金面上项目(31771941);河南省高校科技创新团队支持计划项目(16IRTSTHN007);河南省科技攻关项目(182102110109)

Effect of Addition of Sweet Potato Residue Treated by Steam Explosion on Wheat Flour Properties and Quality Characteristics of Cookies

LIANG Xinhong, FENG Longfei, WANG Tianlin, SUN Junliang*, RAN Junjian, LIU Benguo, MO Haizhen   

  1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
  • Online:2018-12-15 Published:2018-12-17

摘要: 研究蒸汽爆破甘薯渣粉对小麦粉粉质及混合粉制作饼干品质特性的影响。将蒸汽爆破甘薯渣粉添加到小麦粉中,测定不同比例蒸汽爆破甘薯渣粉与小麦粉混合后的沉淀指数、糊化特性、粉质特性以及混合粉饼干质构性质。结果表明:小麦粉中添加不同量的蒸汽爆破甘薯渣粉后,小麦混合粉的沉淀指数、峰值黏度、低谷黏度、稀懈值、最终黏度和反弹值均降低;蒸汽爆破甘薯渣粉添加到小麦粉中,面筋蛋白被稀释,吸水能力随可溶性膳食纤维质量分数的增加而增加,而面团的形成时间和稳定时间缩短,弱化度升高,粉质质量指数降低;混合粉焙烤出的饼干质构特性发生变化。根据饼干的质构特性和感官评定结果,在低筋面粉中添加质量分数6%的蒸汽爆破甘薯渣粉时,混合粉制作的饼干品质最佳。

关键词: 蒸汽爆破甘薯渣, 小麦粉, 粉质特性, 饼干

Abstract: The effect of sweet potato residue treated by steam explosion (SE-SPR) on wheat dough properties and quality characteristics of cookies was studied. The sedimentation index, starch gelatinization properties and farinographical characteristics of wheat flour mixed with different proportions of SE-SPR and the texture properties of cookies made from their mixtures were measured instrumentally. The results showed that the sedimentation index of wheat flour and the peak viscosity, trough viscosity, breakdown, final viscosity and setback of wheat starch paste were decreased with the addition of SE-SPR. The addition of SE-SPR to wheat flour resulted in dilution of gluten. Accordingly, increasing soluble dietary fiber content increased the water-absorbing capacity, reduced dough development and stability time, increased dough softening degree, and decreased farinograph quality number. Furthermore, the texture properties of the cookies made from the mixture were changed as compared with those of pure wheat cookies. According to texture properties and sensory evaluation, the quality of cookies made from low-gluten flour with 6% (m/m) SE-SPR added was best.

Key words: sweet potato residue treated by steam explosion, wheat flour, farinographical characteristics, cookies

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