壳寡糖对面团、酥性饼干品质及抗氧化性的影响  

Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits

作　　者：陈丹 王月慧[2,3] 朱玥 陈磊 CHEN Dan;WANG Yuehui;ZHU Yue;CHEN Lei(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430040,China;Selenium Science and Modern Industrial Engineering,Wuhan Polytechnic University,Wuhan 430040,China;Key Laboratory of Intensive Processing of Staple Grain and Oil,Ministry of Education,Wuhan 430040,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430040 [2]武汉轻工大学硒科学与工程现代产业学院,湖北武汉430040 [3]教育部大宗粮油精深加工重点实验室,湖北武汉430040

出　　处：《食品工业科技》2023年第18期84-90,共7页Science and Technology of Food Industry

基　　金：湖北省自然科学基金(2016CFC727)。

摘　　要：本研究探究了不同比例壳寡糖(0~2.0%,wt%)对低筋小麦粉粉质特性、面团流变特性、酥性饼干品质及其在储藏期(35℃,28 d)中抗氧化性的影响,旨在评估壳寡糖在面团及其制品的潜在应用。结果显示:随着壳寡糖添加量增加,面团的形成时间、稳定时间延长、吸水率降低、弱化度减小,筋力减弱,黏弹性降低;当壳寡糖添加量为1.5%时,饼干硬度和咀嚼性最低,分别为9422.80、2816.95 gf,口感更酥脆。但随着壳寡糖添加量的增加,饼干色泽逐渐加深;当添加量为1.0%时,饼干的质构特性与添加量为1.5%的饼干差异不显著(P>0.05),且色泽金黄,感官评分最高。综合考虑消费者整体可接受度,选择1.0%壳寡糖为最适添加量。经过储藏(35℃,28 d)实验后,添加壳寡糖的酥性饼干酸价、过氧化值和丙二醛(TBA)要显著低于空白组(P<0.05)。研究表明,壳寡糖的添加可以改善面团及饼干品质,并延缓储藏期饼干的氧化酸败,可用于小麦制品的品质改良。In this work,the different proportions(0~2.0%,wt%)of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie,and the variations of flour properties,dough rheological properties,crisp cookie quality and antioxidation during storage(35℃,28 d)were also investiated to evaluate the potential application of chito-oligosaccharides in flour food.Results showed that the addition of chito-oligosaccharide extended the formation time and stability time of dough but reduced the water absorption,weakening degree,gluten strength and viscoelasticity.Moreover,from the texture measurement,the crisp cookies containing 1.5%chito-oligosaccharide diplayed the lowest hardness(9422.80 gf)and chewability(2816.95 gf),which was accordance to the result of crisp taste test.However,color of the samples was gradually deepened with the increasing chito-oligosaccharide.In the sensory experiment,when the addition amount was 1.0%,the texture characteristics of cookies were not significantly different from those with 1.5%(P>0.05),and the color was golden with the highest sensory score.Therefore,the cooky with 1.0%chito-oligosaccharide showed the overall higher acceptability of consumers than that of others.Remarkably,the acid value,peroxide value and malondialdehyde(TBA)of the cookies with chito-oligosaccharide were lower than those of control group(P<0.05)after the storage(35℃,28 d)experiment.These results indicated that the addition of chito-oligosaccharide could effectively promote the quality of cooky and delay the oxidation rout of cookies during the storage period,it could be used for quality improvement of wheat products.

关 键 词：壳寡糖 流变特性 酥性饼干 品质特性 抗氧化性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]