硬麦八号全麦粉的品质特性分析及曲奇饼干的制作  

The quality characteristics of durum 8 whole wheat flour and making cookies

作　　者：渠琛玲[1] 王芳婷[1] 马玉洁[1] 王若兰[1] 何雅蔷[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2015年第11期131-133,共3页Food Science and Technology

基　　金：国家自然基金项目(31301567)

摘　　要：研究了硬麦八号全麦粉的物理品质(容重、硬度、出粉率)、营养加工品质(灰分含量、蛋白质含量、脂肪含量、淀粉含量及降落数值)、糊化特性(峰值黏度、低谷黏度、最终黏度、衰减值、回生值、峰值时间)和粉质特性(形成时间、稳定时间、粉质指数、吸水量)。并根据其品质特性,研发了曲奇饼干,它克服了全麦粉制作食品粗糙的口感,色泽淡黄,口感香酥。The physical quality（bulk density, hardness, flour yield）, nutritional and processing quality（ash content, protein content, fat content, starch content and falling number）, gelatinization quality（peak viscosity, through viscosity, final viscosity, break down, setback viscosity, peak time）, farinograph quality（development time, stability time, farinograph index, water adsorption） of durum 8 whole wheat flour were studied in this paper. According the qualities of the whole wheat flour, cookies was made successfully. The cookies with yellow color and good taste overcame the rough taste of whole wheat flour.

关 键 词：硬麦八号 全麦粉 流变学特性 曲奇饼干 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]