摘要
本文研究玫瑰花粉对面团流变学特性及酥性饼干品质的影响。通过在低筋小麦粉中添加玫瑰花粉(0%、5%、10%、15%、20%),研究混粉面团的粉质特性、糊化特性、溶剂保持力(Solvent Retention Capcity,SRC)及面团质构的变化对玫瑰花酥性饼干品质的影响。结果表明:添加玫瑰花粉的面团吸水率增大、稳定时间缩短、形成时间延长、弱化度增大,同时饼干面团的硬度增加,粘着性降低。与对照组(不添加玫瑰花粉)相比,玫瑰花粉添加量为15%时,饼干的硬度、酥脆性、脆度、咀嚼性分别为1252.875 g、0.343 g/sec、10.667 g·sec、1995.403 g,饼干的感官评分最高(85分),玫瑰花饼干风味浓郁,口感酥脆。
The influence of rose powder on the rheological properties of dough and quality characteristics of crisp biscuit was studied.Rose powder(0%、5%、10%、15%、20%)was added to low gluten wheat flour.The properties of the dough were studied,including farinograph properties,tensile properties,solvent retention capacity(SRC)and texture characteristics.The results showed that the water absorption of the dough with rose powder increased,the stabilization time shortened,the formation time prolonged and the weakening degree increased,while the hardness of the biscuit dough increased and the stickiness decreased.Compared with the control group(0%rose powder),when the content of rose powder was 15%,the hardness,crispness,brittleness and chewiness of the biscuit were 1252.875 g,0.343 g/sec,10.667 g·sec and 1995.403 g,respectively.The highest sensory score of the biscuit was 85.The rose biscuit crispy with strong rose flavor.
作者
陈烨
段旻燕
严成
任伟
易林
CHEN Ye;DUAN Min-yan;YAN Cheng;REN Wei;YI Lin(College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China;Lijiang Chengmei Biological Technology Co.,Ltd.,Lijiang 674100,China;Sichuan Mianyang Xuebao Dairy Co.,Ltd.,Mianyang 621010,China)
出处
《食品工业科技》
CAS
北大核心
2020年第19期67-71,77,共6页
Science and Technology of Food Industry
关键词
玫瑰花粉
面团
流变学特性
酥性饼干
质构
感官评分
rose powder
dough
rheological properties
crisp biscuits
texture
sensory score
