添加麦芽粉对曲奇饼干品质及营养特性的影响  

Effect of malt flour addition on the quality and nutritional characteristics of cookies

作　　者：周志强[1] 申飞 钱志伟[1] 王彦平[1] 杨电增[1] ZHOU Zhiqiang;SHEN Fei;QIAN Zhiwei;WANG Yanping;YANG Dianzeng(College of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou 451450,China)

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450

出　　处：《中国酿造》2023年第6期225-230,共6页China Brewing

基　　金：河南省农业职业学院科研创新团队项目(HNACKT-2019-02,HNACKT-2020-05,HNACKT-2020-04);河南农业职业学院2023年度科技创新人才项目(HNACHRSR-2023-07)。

摘　　要：以麦芽粉、低筋粉为主要原料,制作麦芽粉曲奇饼干。通过单因素和正交试验,对麦芽粉曲奇饼干配方进行优化,以低筋粉曲奇饼干为对照,对两者的理化性质、抗氧化性质和感官品质进行评价。结果表明,麦芽粉曲奇饼干最佳配方为麦芽粉添加量2%、黄油添加量65%、白砂糖添加量40%、蛋液添加量40%,此优化条件下麦芽粉曲奇饼干的感官评分为87.9分,硬度为1 321.7 g。麦芽粉曲奇饼干中总酚含量(198.66 mg没食子酸当量(GAE)/100 g)远高于低筋粉曲奇饼干(111.02 mg GAE/100 g);麦芽粉曲奇饼干具有更好的抗氧化性,1,1-二苯基-2-三硝基苯肼(DPPH)、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基抑制率分别是低筋粉饼干的2.02倍、2.01倍。在低筋粉中添加适量麦芽粉制作曲奇饼干可提高饼干的品质。Malt flour cookies were prepared with malt flour and low gluten flour as main raw materials.The formula of malt flour cookies was optimized by single factor and orthogonal experiments.Using low gluten flour cookies as control,the physicochemical properties,antioxidant properties and sensory quality of them were evaluated.The results showed that the optimal formula of malt flour cookies was malt flour 2%,butter 65%,sugar 40%,and egg liquid 40%.Under these optimal conditions,the sensory score of malt flour cookies was 87.9 and the hardness was 1321.7 g.The content of total phenol in malt flour cookies(198.66 mg gallic acid equivalent(GAE)/100 g)was much higher than that in low gluten cookies(111.02 mg GAE/100 g).Malt flour cookies had better antioxidant activity,1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical inhibition rate were 2.02 and 2.01 times of low gluten flour cookies,respectively.Adding proper amount of malt flour to low gluten flour could improve the quality of cookies.

关 键 词：曲奇饼干 麦芽粉 品质 抗氧化 感官品质 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]