无麸质杂粮华夫饼的配方优化及品质分析  

Formula Optimization and Quality Analysis of Gluten-free Multigrain Waffles

作　　者：周艺嘉 赵江林[1] 王灿 林佳慧 谭茂玲[1] 张萍 赵钢[1] ZHOU Yi-jia;ZHAO Jiang-lin;WANG Can;LIN Jia-hui;TAN Mao-ling;ZHANG Ping;ZHAO Gang(Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization,Chengdu University,Chengdu 610106,Sichuan,China;Huantai Biotechnology Co.,Ltd.,Chengdu 610213,Sichuan,China)

机构地区：[1]成都大学四川省杂粮产业化工程技术研究中心,四川成都610106 [2]环太生物科技股份有限公司,四川成都610213

出　　处：《食品研究与开发》2023年第3期93-101,共9页Food Research and Development

基　　金：国家现代农业产业技术体系四川创新团队项目(SCCXTD-2020-11);科技部重点研发计划项目(2020YFD1001403)。

摘　　要：该研究选取苦荞粉、藜麦粉和豌豆淀粉为主要原料,以感官评分和硬度为评价指标,利用单因素试验与BoxBehnken中心组合试验相结合,优化无麸质杂粮华夫饼的配方。结果表明,以100 g杂粮粉料为基准,其最佳工艺条件为苦荞粉添加量31.5%、藜麦粉添加量31.5%、豌豆淀粉添加量37.0%、白砂糖添加量36.2%、黄油添加量30.7%、鸡蛋添加量90.0%、酵母添加量1.5%、牛奶添加量90.0%。该条件下所得产品色泽金黄、香气宜人、风味俱佳,且具有一定抗氧化活性。The formula of gluten-free waffles with tartary buckwheat powder,quinoa powder,and pea starch as the main ingredients was optimized by single factor tests and Box-Behnken design with sensory score and hardness as the evaluation indicators. The results showed that the optimum formula was composed of 31.5%tartary buckwheat powder,31.5% quinoa powder,37.0% pea starch,36.2% sugar,30.7% butter,90.0% egg,1.5% yeast,and 90.0% milk based on 100 g mixed grain flour. The product prepared with this formula has a golden color,pleasant aroma and flavor,and antioxidant activity,which is a new type of baked multigrain snack.

关 键 词：杂粮 华夫饼 无麸质 配方优化 品质分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]