摘要
针对发芽糙米开发利用中遇到的“麸渣感”问题,以发芽糙米粉为原料,采用逐步单因子试验方式,探讨添加面粉种类及其添加比例以及起酥油和绵白糖添加量对发芽糙米粉面团及酥性饼干质构的影响。在发芽糙米粉中添加低筋粉的面团硬度、黏附性和面团感官综合评分均显著高于高筋粉,会使得面团的成型性和可塑性增强,而且添加低筋粉的饼干感官综合评分也显著高于高筋粉。此外,随着起酥油添加量的增加,面团硬度逐渐下降,而黏附性及其饼干的硬度呈现单峰趋势变化,同时饼干的咀嚼性会陡然降低随后缓慢降低;随着绵白糖添加量的增加,面团硬度和黏附性以及饼干硬度均在逐渐增加,而饼干的咀嚼性会逐渐降低;随着发芽糙米粉添加量的减少和低筋粉添加量的相应增加,面团硬度以及饼干的咀嚼性逐渐降低,而黏附性以及饼干硬度逐渐升高。因此,适量添加起酥油、绵白糖、低筋粉会使面团的成型性和可塑性适度增强,并形成适度的饼干硬度和咀嚼性。随着起酥油和绵白糖添加量的增加,饼干感官综合评分呈现单峰变化趋势。随着发芽糙米粉添加量的减少和低筋粉添加量的相应增加,饼干感官评分逐渐增加。另外,起酥油处理的饼干感官综合评分与质构的硬度呈极显著正相关(r=0.9812,P<0.01)。依据发芽糙米饼干的感官综合评价,选定加工工艺优化条件为发芽糙米粉与低筋粉添加质量比60∶40、起酥油添加量35 g/100 g和绵白糖添加量25 g/100 g。
In view of the problem of bran dreg encountered in the development and utilization of germinated brown rice,the effects of adding flour types and their added proportion and adding ingredients of shortening and soft sugar on the texture of germinated brown rice dough and crisp biscuits were investigated by using the germinated brown rice flour as raw material and gradually single factor test.The dough hardness,dough adhesiveness and dough sensory scores of germinated brown rice flour added with low gluten flour were significantly higher than those of high gluten flour,and the formability and plasticity of dough increased.Moreover,the biscuit sensory score of germinated brown rice flour added with low gluten flour was also significantly higher than that of high gluten flour.On the basis of the above results,the dough hardness gradually decreased with the addition level of shortening,while the dough adhesiveness and the hardness of biscuits showed a single peak trend and the chewiness of biscuits dropped abruptly and then slowly.With the increase of sugar content,the dough hardness and the dough adhesiveness and the hardness of biscuits gradually increased,while the chewiness of biscuits gradually decreased.With the amount of germinated brown rice flour decreased and the amount of low gluten flour increased correspondingl,the dough hardness and the chewiness of biscuits gradually decreased,while the dough adhesiveness and the hardness of biscuits increased gradually.So,proper dosage of shortening,soft sugar and low gluten flour will moderately enhance the formability and plasticity of dough,and form a moderate hardness and chewiness of biscuits.With the increase of the dosage of shortening and soft sugar,the biscuit sensory score showed a single peak trend.With the decrease of the amount of germinated brown rice flour and the increase of the amount of low gluten flour,the biscuit sensory score gradually increased.In addition,there was significant positively correlation between the biscuit sensory score of shortening
作者
高爽
焦文雅
焦英帅
王福成
王向红
GAO Shuang;JIAO Wen-ya;JIAO Ying-shuai;WANG Fu-cheng;WANG Xiang-hong(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第23期99-105,共7页
Food Research and Development
基金
河北省现代农业产业技术体系(HBCT2018030208)。
关键词
发芽糙米
酥性饼干
质构
单因子试验
感官评价
germinated brown rice
crispy biscuits
texture
single factor test
sensory evaluation
