燕麦全粉添加量对提浆月饼饼皮加工特性与品质的影响  

Effects of different level of whole oat flour supplementation on processing properties and quality of moon cake crust

作　　者：李素芬[1] 田娟 庞薇 吕颖 封雨攸 谢慧敏 刘建福[1] LI Su-fen;TIAN Juan;PANG Wei;LYU Ying;FENG Yu-you;XIE Hui-min;LIU Jian-fu(School of Biotechnology and Food Science,Tianjin University of Commerce Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科技》2018年第8期144-148,共5页Food Science and Technology

基　　金：天津市高等学校大学生创新训练计划项目(201710069057);国家重点研发计划项目(2017YFD0401200).

摘　　要：燕麦全粉与小麦粉以不同比例配成混合粉。研究了燕麦全粉添加量对混合粉的粉质特性、混合粉调制成面团的质构、混合粉制备的提浆月饼饼皮质构及其感官品质的影响。结果表明:燕麦全粉添加量从0%变化至50%,混合粉的吸水性与水溶性指数增加,混合粉面团稳定时间与形成时间分别从8.12、5.37 min降低到6.20、4.18 min,面团的黏度值从1.249 Nm增加到1.803Nm,面团回生值增加;随着燕麦全粉含量的增加,生面团的拉伸阻力降低、黏性增加;成品月饼的饼皮硬度、酥脆性随着燕麦含量的增加而降低,但黏性增加;燕麦全粉的添加量对提浆月饼饼皮感官品质具有显著的影响。燕麦全粉添加量小于30%的混合粉可用于加工提浆月饼饼皮,成品感官品质良好。Whole oat flour was blended with wheat flour in different ratios to make mixed four. The effect of addtion of whole oat flour on the farinograph properties of mixed flour, raw dough texture, crust texture and quality of moon cake was investigated. The results showed that the water absorption, water solubility index and oil absorption of the mixed flour improved with the increase of the substitution ratio of whole oat flour; as adding amount of whole oat flour changed from zero to 50%, farinogram development time and stability time decreased from 8.12 min, 5.37 min to 6.20 min, 4.18 min, respectively, but adhesiveness value ranged from 1.249 Nm to 1.803 Nm; the raw dough supplemented with whole oat flour had lower stretch resistance and higher viscosity; with increasing whole oat flour ratios, hardness, crispness of moon cake crust reduced, while adhesiveness increased. Results from sensory evaluation indicated that increased the ratio of while oat flour had significant effects on the quality of moon cake crust. In general, the mixed flour containing less than 30% whole oat flour can be successfully used for the production of moon cake crust.

关 键 词：燕麦全粉 粉质特性 面团 月饼饼皮 质构 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]