燕麦麸皮对面团流变特性及饼干品质的影响  

EFFECTS OF OAT BRAN ON RHEOLOGICAL PROPERTY OF DOUGH AND BISCUIT QUALITY

作　　者：何雅蔷[1] 周沛臣 鲍庆丹[1] 刘秀芳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]中央储备粮镇江直属库,江苏镇江212006

出　　处：《河南工业大学学报（自然科学版）》2010年第3期28-31,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：将不同比例的燕麦麸皮添加到糕点粉中,研究燕麦麸皮对面团流变学特性和饼干品质的影响.结果表明:随着燕麦麸皮添加比例的增加,面团的吸水率逐渐增大,稳定时间变化不明显,形成时间逐渐延长;燕麦麸皮添加量相同的条件下,随着醒发时间的延长,拉伸阻力逐渐增大;当燕麦麸皮添加量为7%时,焙烤的酥性饼干和韧性饼干感官评价都是最高的.The article studied the effects of oat bran on the rheological property of dough and the biscuit quality by adding different amounts of oat bran into cake flour.The results show that,along with the increase of the addition ratio of oat bran,the water absorption rate of the dough gradually increases,the stabilization time has no obvious change,and the formation time increases gradually;under the condition of constant oat bran addition amount,the stretch resistance increases gradually when the fermenting time increases;and the baked crisp biscuit and tough biscuit have the highest sensory evaluation when the addition amount of oat bran is 7%.

关 键 词：燕麦麸皮 酥性饼干 韧性饼干 粉质特性 拉伸特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]