小麦次粉对酥性饼干品质的影响  

The Effect of Wheat Middlings on Quality of Crispy Biscuit

作　　者：隋勇[1] 王少华[1] 何建军[1] 施建斌[1] 蔡沙[1] 梅新[1] SUI Yong;WANG Shaohua;HE Jianjun;SHI Jianbin;CAI Sha;MEI Xin(Institute for Farm Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《食品工业》2020年第10期98-102,共5页The Food Industry

基　　金：“十三五”国家重点研发计划项目(2018YFD0401000);湖北省中央引导地方科技发展专项(2018ZYYD011)。

摘　　要：试验旨在研究小麦次粉对酥性饼干品质的影响。通过制作不同次粉添加量的酥性饼干,比较感官、比容、延展性、质构及风味等品质的变化。结果表明,当小麦次粉添加量大于50%时,酥性饼干的感官评分显著下降(p<0.05);当小麦次粉添加量大于75%时,其显著降低酥性饼干的比容(p<0.05);50%和25%次粉添加量的酥性饼干具有较好的延展性;添加小麦次粉提高了酥性饼干的硬度,降低了脆性和黏附性,而25%次粉酥性饼干的硬度、脆性和黏附性与对照组无显著差异(p>0.05);电子鼻结果显示,不同次粉添加量酥性饼干的风味存在明显差异。因此,添加25%的小麦次粉对酥性饼干的感官、比容及质构品质无显著影响,且提升饼干延展性,是生产次粉酥性饼干的适宜添加量。The effect of wheat middlings on quality of crispy biscuit was investigated.Crispy biscuits fortified with different wheat middlings were produced,and the sensory,specific volume,spread,texture and odors of them were measured.The results showed that the sensory score and specific volume of crispy biscuit fortified with wheat middlings significantly decreased in comparing with control crispy biscuit when the addition of wheat middlings were more than 50%and 75%(p<0.05),respectively.Crispy biscuits fortified with 50%and 25%wheat middlings exhibited the better spread property.The hardness of crispy biscuit increased and the crunch and adhesiveness of crispy biscuit decreased with the increasing addition of wheat middlings.The odors of crispy biscuit fortified with wheat middlings were significantly different compared with control(p<0.05).The crispy biscuit fortified with 25%wheat middlings showed no significant difference with control,and the spread property significantly improved,which showed the better quality of crispy biscuit.

关 键 词：小麦次粉 酥性饼干 品质 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]