不同配料对威化饼干品质的影响  

Effects of Different Ingredients on Quality of Wafer Biscuits

作　　者：万青毅 马雷 王卫东[1] WAN Qingyi;MA Lei;WANG Weidong(School of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou,Jiangsu 221018,China;Jiangsu Aishinong Biotechnology Co.,Ltd.,Xuzhou,Jiangsu 221000,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]江苏爱诗侬生物科技有限公司,江苏徐州221000

出　　处：《农产品加工》2021年第4期1-4,12,共5页Farm Products Processing

基　　金：江苏省苏北科技发展计划项目(XZ-SZ201849)。

摘　　要：研究了不同配料对威化饼干感官品质和血糖生成指数的影响,通过单因素试验和正交试验优化了威化饼干最佳配方及生产工艺参数。结果表明,当小麦粉添加量30%,荞麦粉添加量20%,红枣粉添加量5%,银杏粉添加量4%,黄油添加量10%,小苏打粉添加量0.4%,碳酸氢铵添加量0.4%,水添加量200%时,威化饼干的感官评分最高。不同配料对威化饼干的血糖生成指数影响不同,荞麦粉可以降低血糖生成指数,银杏粉不会改变饼干的血糖生成指数,而红枣粉导致威化饼干的血糖生成指数上升。The effects of different ingredients on the sensory and glycemic index of Wafer biscuits were studied.The optimal recipe and production parameters of Wafer biscuits were optimized by single factor and orthogonal test.The results showed that when the wheat flour was 30%,buckwheat flour was 20%,jujube powder was 5%,ginkgo powder was 4%,butter was 10%,baking powder was 0.4%,ammonium bicarbonate was 0.4%,and water was 200%,the sensory score of Wafer biscuit was the highest.Buckwheat flour could reduce the glycemic index of Wafer biscuits.Ginkgo powder could not change the glycemic index of biscuits,while jujube powder could increase the glycemic index of Wafer biscuits.

关 键 词：威化饼干 荞麦 银杏 血糖生成指数 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]