紫皮马铃薯全粉-挤压膨化荞麦混粉流变学特性对无糖酥性饼干品质的影响  

Effects of rheological properties of purple potato flour and extruded buckwheat flour mixture on the quality of sugar-free crisp biscuit

作　　者：雍雅萍 苏靖 夏美茹 张婧娟 李云玲 吴金鸿[3] YONG Ya-ping;SU Jing;XIA Mei-ru;ZHANG Jing-juan;LI Yun-ling;WU Jin-hong(Department of Agriculture,Hetao College,Bayannur 015000,Inner Mongolia,China;Inner Mongolia Ordos City,Dongsheng District Market Supervision and Administration,Law Enforcement Team,Ordos 017000,Inner Mongolia,China;Colloge of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200241,China)

机构地区：[1]河套学院农学系,内蒙古巴彦淖尔015000 [2]内蒙古鄂尔多斯市东胜区市场监督管理执法大队,内蒙古鄂尔多斯017000 [3]上海交通大学农业与生物学院,上海200241

出　　处：《粮食与油脂》2024年第5期33-37,68,共6页Cereals & Oils

基　　金：内蒙古自治区自然科学基金项目面上项目(2021MS03027);河套学院科学技术研究项目(HYZX202187,HYZX202166)。

摘　　要：以紫皮马铃薯全粉和挤压膨化荞麦粉部分替代小麦粉制作无糖酥性饼干,探讨不同添加量的紫皮马铃薯全粉和挤压膨化荞麦粉(质量比1∶1)对混粉粉质特性、糊化特性、拉伸特性及饼干质构特性、感官评分的影响。结果表明:随着紫皮马铃薯全粉和挤压膨化荞麦粉添加量的增加,混粉面团形成时间、稳定时间、面团延伸性、拉伸面积均降低,而吸水率升高;混粉峰值黏度、保温黏度、终点黏度、回生值降低;以混粉质量为基准,当紫皮马铃薯全粉和挤压膨化荞麦粉添加量为20%时,所制作的酥性饼干硬度适中、质地酥脆蓬松,富有浓郁的马铃薯风味,口感最佳,感官评分最高。The sugar-free crisp biscuit was prepared by partially replacing wheat flour with purple potato flour and extruded buckwheat flour,and the effects of different contents of purple potato flour and extruded buckwheat flour(mass ratio 1∶1)on powder properties,gelatinization properties,tensile properties,biscuit texture properties and sensory score were studied.The results showed that with the increase of the content of purple potato flour and extruded buckwheat flour,the formation time,stability time,dough extensibility and stretching area of mixed dough were decreased,while the water absorption was increased,and the peak viscosity,heat preservation viscosity,end-point viscosity and regeneration value of the mixed powder were decreased.Based on the mass of mixed powder,when the addition amount of purple potato flour and extruded buckwheat flour was 20%,the crisp biscuits with moderate hardness,crispy texture and rich potato flavor were produced,and the taste was the best with the highest sensory score.

关 键 词：紫皮马铃薯全粉 挤压膨化荞麦粉 流变学特性 质构特性 感官评分 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]