摘要
应用TA.XT2质构仪研究了豌豆全粉部分替代小麦面粉的混合粉面团及其加工成的曲奇的质构特性,探讨了混合粉中豌豆全粉的比例对面团的拉伸性、延展性、黏性,以及曲奇质构的影响。结果表明：随豌豆全粉在混合粉中比例的增高,混合粉面团抗拉力先降低再增加,豌豆全粉含量40%时,面团的抗拉力达到最小值18.33 g;而面团的延展性随着豌豆全粉含量的增加逐渐增加,由52.96 mm逐渐增至61.28 mm;混合粉中豌豆全粉的含量为20%时,加工而成的曲奇的硬度达到最大值637 g;曲奇波峰数与面团抗拉力变化趋势一致,添加40%豌豆全粉的曲奇的波峰数最小为41。豌豆全粉添加量为20%~40%时,面团具有良好的加工特性,曲奇具有良好的质构特性。
The effects of partial substitution of wheat flour with whole pea flour were investigated on the texture of dough and cookies using TA.XT2 texture analyzer. The impacts of the ratio of wheat flout to whole pea flour were studied on the resistance to extension, extensibility and stickiness of dough. Results indicated that the dough resistance to extension decreased with the pea powder in the mixed flour ratio increased, then increased with further increase, and it reached the minimum value of 18.33 g at 40% whole pea flour. The extensibility of dough increased from 52.96 mm to 61.28 mm. The hardness of cookie reached the maximum value of 637 g at 20% of whole pea flour. The wave number of cookies was consistent with dough tensile resistance, and the minimum is 41 at 40% whole pea flour. When the whole pea flour in the dough ranged from 20% to 40%, the dough showed that the good properties and cookies exhibited good textural properties.
出处
《食品科技》
CAS
北大核心
2015年第1期168-171,共4页
Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD34B05)
关键词
豌豆全粉
面团特性
曲奇
质构
whole pea flour
dough properties
cookie
texture
