酥性饼干用小麦粉的溶剂保持力特性研究  

Study on the solvent retention capacity traits of wheat flour for crisp biscuit

作　　者：李蓓蓓[1] 王凤成[1] 齐兵建[1] 张正骁 王庆荟 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]国家粮食加工装备工程技术研究中心,河南开封475200 [3]淮滨金豫南小麦粉有限公司,河南信阳464400

出　　处：《粮食与饲料工业》2011年第9期36-39,共4页Cereal & Feed Industry

摘　　要：选用国内外25种市售小麦粉,研究了小麦粉的溶剂保持力(SRC)特性和酥性饼干品质之间的关系。结果表明,小麦粉的溶剂保持力与酥性饼干的品质具有显著的负相关性,其中小麦粉的水保持力、碳酸钠保持力和蔗糖保持力与酥性饼干品质的相关性较显著。适宜制作高品质酥性饼干的小麦粉应具有较低的溶剂保持力。建议酥性饼干用小麦粉的溶剂保持力指标为:水SRC≤55%,碳酸钠SRC≤70%,乳酸SRC≤90%,蔗糖SRC≤100%。Twenty-five commercial wheat flour samples were used to study the correlation between the solvent retention ca pacity（SRC）of flour and biscuit quality. The results indicated that the water SRC, sodium carbonate SRC and sucrose SRC of flour had significantly negative correlations with biscuit quality. Meanwhile, water SRC, sodium carbonate SRC and sugar SRC of wheat flour were significantly correlated with crisp biscuit quality. The wheat flour used for high quality crisp biscuit should have a lower SRC. The recommend quality traits of biscuit flour should be： water SRC^55 ~, sodium carbonate SRC~.70 ~, lactic acid SRC^90 ~ and sucrose SRC~ 100 %.

关 键 词：小麦粉 溶剂保持力 酥性饼干 相关性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]