摘要
目的研究香菇粉对面团特性和酥性饼干品质的影响。方法在面粉中分别添加2%、4%、6%、8%、10%、15%、20%、25%(m:m)的香菇粉,对香菇面粉的白度、湿面筋含量、降落数值、粉质参数和拉伸参数等指标进行了测定。通过质构分析及感官品质评价,研究了香菇粉对酥性饼干品质的影响。结果在面粉中添加2%~25%的香菇粉可显著降低面粉稳定时间、面团拉伸能量、面粉的白度和湿面筋含量(P<0.05)。面粉降落数值随香菇粉添加量的增加呈先降低后增加趋势。质构分析表明,香菇粉添加量为8%时,酥性饼干的硬度和咀嚼性最低,感官品质评分最高,为73.5分,接近满分75分。结论在面粉中添加香菇粉,有利于制作酥性饼干及需要低筋粉制作的食品。添加量为8%时,不仅使香菇酥性饼干口感更酥脆,而且增加了饼干蛋白质、粗纤维等的含量,降低了碳水化合物的含量。
Objective To study the effect of Lentinula edodes powder on the quality of the dough properties and quality of crisp biscuits.Methods Adding 2%、4%、6%、8%、10%、15%、20%、25%Lentinula edodes powder to the flour(m:m)respectively,the whiteness,wet gluten content,sedimentation value,farinograph properties,extensograph properties of the flour adding Lentinula edodes powder were investigated.The effect of different concentrations of Lentinula edodes powder on the quality of crisp biscuits was explored by texture analysis and sensory quality evaluation.Results The flour stabilization time,dough stretching energy,the whiteness of the flour and wet gluten content reduced significantly(P<0.05)when adding 2%-25%Lentinula edodes powder to flour.The sedimentation value decreased firstly and then increased with the increase of the adding amount of Lentinula edodes powder.Texture analysis showed that when the adding amount of Lentinula edodes powder was 8%,the hardness and chewiness of the crisp biscuit were the lowest,and the sensory quality score was the highest,which was 73.5 points closed to the full score of 75 points.Conclusion Adding Lentinula edodes powder to flour is beneficial to making crispy biscuits and foods that needed low gluten powder.That the adding amount of 8%not only make the biscuit taste more crisper,but also increase the content of protein,crude fiber,etc.in the biscuit,and reduce the content of carbohydrates.
作者
罗海澜
豆康宁
张群芝
马翠云
王富刚
罗海淑
王会娟
王飞
LUO Hai-Lan;DOU Kang-Ning;ZHANG Qun-Zhi;MA Cui-Yun;WANG Fu-Gang;LUO Hai-Shu;WANG Hui-Juan;WANG Fei(Luohe Medical College,Luohe 462002,China;Henan Engineering Research Center of Leisure Food,Luohe 462002,China;Henan Engineering Research Center of Nutrition and Health,Luohe 462002,China;Jintan Town Government of Jishui County,Jishui 331608,China;Technology Center of Henan Shuanghui Investment and Development Co.,Ltd.,Luohe 462000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第13期5380-5387,共8页
Journal of Food Safety and Quality
基金
河南省科技攻关项目(182102110379)
2020年中央引导地方科技发展专项、漯河医专校级课题(2019-lyzkyyb005)。
关键词
香菇粉
面团
酥性饼干
质构
感官品质
Lentinula edodes powder
dough
crisp biscuit
texture
sensory quality
