摘要
采用不同配比的杂粮粉加入到面粉中,测定面粉指标和饼干指标,研究杂粮配粉对面粉及饼干品质的影响。结果表明:随着杂粮粉比例的增加,湿面筋含量、干面筋含量、沉降值、降落值都有降低的趋势;面粉的峰值黏度、最后黏度与回升值都逐渐降低,而糊化温度变化不显著;添加20%左右的杂粮粉,可使饼干的色泽和香味得到改善,弹韧性和外观形状得分也有适度的提高,综合得分也有所增加。
Flours from 5 minor cereal species including sweet potato,corn,millet,black rice and pea were separately added to wheat four at 5 different levels in order to study the effects of their additions on flour properties and the quality of the processed biscuits.The results indicated that wet gluten content,dry gluten content,SDS sedimentation value,falling number all gradually decreased with increasing amounts of added minor cereal fours.Flour peak viscosity,final viscosity,breakdown and setback also tended to decrease,while gelatinization temperature increased slightly.Both biscuits color and flavor could be improved by adding minor cereal fours at a level of about 20%.Moreover,tenacity,appearance score and overall sensory score were also improved.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第17期77-80,共4页
Food Science
基金
河南省科技攻关项目(0624010003)
河南农业大学校级重点学科(农产品加工与贮藏)资助项目
