杂粮粉对面团特性及烤饼品质的影响  

Study on the influence of multi grain flour on the characteristics of dough and the quality of pancake

作　　者：王岸娜[1,2] 李胜强 吴立根[1] WANG Anna;LI Shengqiang;WU Ligen(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;National Engineering Research Center of Wheat and Corn Further Processing,Henan University of Technol-ogy,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学小麦和玉米深加工国家工程研究中心,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2024年第1期90-99,共10页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31201294);河南省基础与前沿技术研究计划项目(152300410077);河南省重点研发专项(221111112000);河南工业大学高层次人才科研启动基金项目(2021BS057)。

摘　　要：为了探究不同杂粮粉对面团特性和产品品质的影响,将谷子、玉米、白芸豆3种杂粮粉按不同比例添加到面粉中,研究其对面团粉质-拉伸特性及烤饼质构、色差、感官评价、活性物质含量及抗氧化活性的影响。结果表明:3种杂粮粉的添加使面团的吸水率和粉质指数下降,面团强度降低;饼的硬度、胶黏性、咀嚼性上升。谷子粉的添加使饼的L(亮度)显著下降,玉米粉的添加使饼的b(黄蓝色度)显著升高,白芸豆粉的添加对饼的色差影响不大。随着3种杂粮粉的添加,饼的感官评分先上升后下降;饼的多酚、黄酮含量逐渐增加;DPPH自由基清除率、ABTS自由基清除率、铁离子还原能力均逐渐增加,玉米饼的DPPH自由基清除率、羟自由基清除率和铁离子还原能力均较高,谷子饼的ABTS自由基清除率最高;随着白芸豆粉的添加,饼的羟自由基清除率下降。相关性分析表明,杂粮粉添加量与烤饼多酚、黄酮含量和抗氧化能力之间存在良好的线性关系(P<0.05)。3种杂粮粉的添加有利于提高烤饼的品质。Different grains have different impacts on dough characteristics and product quality.This article mainly studied the effects of the addition levels of millet,corn,and white kidney bean on the texture and tensile properties of dough,as well as the texture,color difference,sensory evaluation,active substances content,and antioxidant activities of pancakes.The research results indicated that with the addition of three types of grain flour,the water absorption rate of the dough,the farinography index and the dough strength decreased.To a certain extent,the addition of three types of grain flour increased the hardness,stickiness,and chewiness of the pancake.The addition of millet flour significantly decreased the L value of the pancake,and the addition of corn flour significantly increased the b value of the pancake.The addition of white kidney bean flour caused little change in the color difference of the pancake.With the addition of three types of grain flour,the sensory score of the pancake firstly ascended and then descended.When 10%was added,the sensory score was the highest,indicating that a certain amount of grain flour was beneficial for the sensory quality of the pancake.With the addition of corn,millet,and white kidney bean,the phe-nolic and flavonoid content of the pancake gradually increased.When the addition amount was 20%,the phenolic content increased by 44.97%,21.29%,and 32.73%compared to the control group,respective-ly,and the flavonoid content increased by 53.33%,106.25%,and 35.71%,respectively.With the addi-tion of three types of grain flour,the DPPH·radical clearance rate,ABTS·radical clearance rate,and iron ion reduction ability gradually increased.When the addition amount was 20%,the DPPH·radical clearance rate,hydroxyl radical clearance rate,and iron ion reduction ability of corn pancake were the highest,reac-hing 92.51%,80.24%,and 5.8 mg/g.The ABTS·radical clearance rate of millet pancake was the high-est,reaching 66.15%;With the addition of white kidney bean flour,the hydroxyl radical clea

关 键 词：玉米 谷子 白芸豆 杂粮饼 感官评价 抗氧化活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]