改性对玉米粉饼干品质影响的研究  

Effect of Modification on the Quality of Corn Flour Cookies

作　　者：畅鹏飞 修琳[1,2] 刘景圣[1,2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]小麦和玉米深加工国家工程实验室,长春130118

出　　处：《中国食物与营养》2014年第7期31-34,共4页Food and Nutrition in China

基　　金："十二﹒五"支撑计划"玉米主食工业化生产关键技术及其产业化示范"(项目编号:2012BAD37B05)

摘　　要：利用快速粘度分析仪(RVA),对玉米饼干专用粉的峰值粘度等指标进行了测定,并且通过物性分析仪对面团以及玉米粉饼干的质构特性进行了分析。分别比较了玉米饼干专用粉与玉米粉、低筋小麦粉的各个指标的差异,客观地分析了改性对玉米粉饼干品质的影响。试验结果表明,与普通玉米粉相比,改性实现了玉米粉的成团及玉米粉饼干的成型,且制作的玉米粉饼干的硬度、脆性适中。但是,与低筋小麦粉相比玉米饼干专用粉还存在一些不足,其硬度、脆性以及糊化特性等品质特性略差。Using rapid viscosity analyzer （RVA） , peak viscosity and other indicators of modified corn flour were determined. The quality and structure characteristics of modified corn flour dough and corn flour biscuits were analyzed. The differences of each indicator among biscuits special corn powder, corn flour and wheat flour were respectively compared. The effect of modification on the quality of corn flour biscuits objectively was analyzed. Experimental results showed that, compared with ordinary maize flour, the modification achieved the corn flour dough and corn biscuits, and the cookies had moderate hardness and brittleness. However, compared with wheat flour, biscuits special corn powder also existed some shortages, the hardness, brittleness and flour gelatinization characteristics were slightly poor.

关 键 词：玉米饼干专用粉 饼干 RVA 质构特性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]