马铃薯全粉对酥性饼干理化性质和结构的影响  

Effect of Potato Granules on the Physicochemical Properties and Structure of Crisp Biscuits

作　　者：高琦[1,2] 曹丹 王迪 薛友林 马永和[3] 吕美 GAO Qi;CAO Dan;WANG Di;XUE Youlin;MA Yonghe;LÜMei(Light Industry College of Liaoning University,Shenyang 110036,Liaoning,China;Party School of Liaoning Provincial Party Committee,Shenyang 110161,Liaoning,China;Shenyang Academy of Agricultural Sciences,Shenyang 110026,Liaoning,China)

机构地区：[1]辽宁大学轻型产业学院,辽宁沈阳110036 [2]中共辽宁省委党校,辽宁沈阳110161 [3]沈阳市农业科学院,辽宁沈阳110026

出　　处：《食品研究与开发》2024年第4期40-48,共9页Food Research and Development

基　　金：教育部新农科研究与改革实践项目(2020128);教育部产学合作协同育人项目(202002115014、202102654021);辽宁省“兴辽英才计划”项目(XLYC1807270);辽宁省教育厅基本科研服务地方项目(LJKFZ20220183);泰州市高层次创新创业人才引进计划项目(202149);辽宁大学大学生创新创业训练计划项目(202210140009X、X202210140041、S202210140027)。

摘　　要：该文将0%~40%的马铃薯全粉添加到低筋小麦粉中制作酥性饼干,研究马铃薯全粉代替低筋小麦粉对酥性饼干产生的影响。测定饼干的质构特性(texture profile analysis,TPA)、色度值、巯基含量和粗蛋白含量并对其进行傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)分析及感官评价等。结果表明,添加马铃薯全粉,使面团的内聚性、黏性和弹性整体呈下降趋势,硬度增加;使酥性饼干的硬度降低,酥脆性增加,丰富其蛋白质构成,对酥性饼干的品质产生积极影响。随着马铃薯全粉添加量的增加,面团结构逐渐松散,与TPA数据结果一致。通过红外光谱图可以看出马铃薯全粉添加前后面团的峰值在3406 cm^(-1)(OH伸缩振动)和1500~1000 cm^(-1)(C—H的弯曲振动)处有明显差异,表明马铃薯全粉的添加主要影响蛋白-淀粉网络结构以及面筋蛋白与水的结合,进而影响酥性饼干的性质。综合各方面指标及感官评价,马铃薯全粉最佳添加量为30%~35%。To study the effect of potato granules on crisp biscuits,0%−40%potato granules were added to lowgluten wheat flour to make crisp biscuits.The texture profile analysis(TPA)properties,chromaticity,sulfhydryl groups,and crude proteins of the biscuits were determined,followed by Fourier transform infrared spectroscopy(FTIR)and sensory evaluation.The results showed that potato granules reduced the cohesion,viscosity and elasticity of the dough while increased its hardness.Additionally,the hardness of crisp biscuits was decreased while the brittleness was enhanced,which enriched the protein composition.Thus,potato granules exerted a positive impact on the quality of crisp biscuits.With the increased amount of potato granules,the structure of the dough gradually loosened,which was consistent with the TPA data.By FTIR,it was found that the peaks of the dough with and without potato granules were significantly different at about 3406 cm^(-1)(OH stretch vibration)and 1500-1000 cm^(-1)(C—H bending vibration).This indicated that potato granules affected the protein-starch structure and the combination of gluten protein and water,thereby affecting the properties of crisp biscuits.Based on various indicators and sensory evaluations,it was concluded that the optimum addition amount of potato granules was 30%-35%.

关 键 词：马铃薯全粉 面团 酥性饼干 理化性质 微观结构 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]