猴头菇粉粒度对低筋小麦面团特性与酥性饼干感官品质的影响  

The Effect of the Particle Size of Hericium erinaceus Powder on the Characteristics of Low Gluten Wheat Dough and the Sensory Quality of Short Biscuits

作　　者：周明 朱晓娟 尧梅香 李人趙 谢伟 付玉梅 秦巧丽 熊莺 ZHOU Ming;ZHU Xiaojuan;YAO Meixiang;LI Renzhao;XIE Wei;FU Yumei;QIN Qiaoli;XIONG Ying(R&D Center,Jiangzhong Dietary Co.,Ltd.,Nanchang,Jiangxi 330000,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang,Jiangxi 330000,China;Jiangzhong Pharmaceutical Machinery Co.,Ltd.,Nanchang,Jiangxi 330000,China)

机构地区：[1]江中食疗科技有限公司研发中心,江西南昌330000 [2]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330000 [3]江中药业股份有限公司,江西南昌330000

出　　处：《农产品加工》2024年第10期25-30,35,共7页Farm Products Processing

基　　金：江西省科技厅重大科技研发专项项目(20212AAF01005);江西省重点研发计划项目(20223BBF61023)。

摘　　要：为评价不同粒度猴头菇粉对低筋小麦面团特性与酥性饼干感官品质的影响,制备了3种不同粒度(50,80,120目)的猴头菇粉,并探究猴头菇粉物性特征及其对小麦粉粉质特性、面团拉伸特性、面团动态流变学特性、小麦粉糊化特性、酥性饼干感官评分与质构特性的影响。结果表明,随着猴头菇粉粒度的降低,其持水性与持油性也在降低,当粒度由50目降低至80目时,面团形成时间与弱化值降低,面团稳定时间、粉质质量指数、拉伸阻力、延伸度、储能模量(G′)、损耗模量(G″)、面团黏度等均会增大,面团品质得到了较大提升,这时饼干感官评分最高,达90.31分,硬度值仅为3043 g;但猴头菇粉粒度继续降低至120目时,粉质质量指数、面团稳定时间、拉伸阻力、延伸度、G′、G″和饼干感官评分降低、硬度增加。研究表明,猴头菇粉粒度对面团特性与酥性饼干感官品质影响较大,合理控制其粒度有利于保证面团与饼干品质较好,对于酥性饼干而言,建议猴头菇粉粒度控制在80目。To evaluate the effects of different particle sizes of Hericium erinaceus powder on the characteristics of low gluten wheat dough and the sensory quality of short biscuits,three different particle sizes(50,80,120 mesh)of Hericium erinaceus powder were prepared in this experiment,the physical properties of Hericium erinaceus powder and its effects on the farinograph properties of wheat flour,extensibility properties of dough,dynamic rheological properties of dough,wheat flour gelatinization properties,sensory evaluation of short biscuits and texture properties were investigated.The results showed that as the particle size of Hericium erinaceus powder decreased,its water and oil holding properties also decreased.When the particle size decreased from 50 mesh to 80 mesh,the dough formation time and weakening value decreased,the dough stability time,powder quality index,tensile resistance,elongation,storage modulus(G′),loss modulus(G″)and dough viscosity increased,the dough quality was greatly improved.At this time,the sensory score of the biscuit was the highest,reac-hing 90.31 points,and the hardness value was only 3043 g;But when the particle size of Hericium erinaceus powder continued to decrease to 120 mesh,the powder quality index,dough stability time,tensile resistance,elongation,G′,G″,and biscuit sensory score decreased,and the hardness increased.Accordingly,the particle size of Hericium erinaceus powde had a significant impact on the characteristics of wheat dough and sensory quality of short biscuits.Reasonable control of the particle size of added Hericium erinaceus powder in low gluten wheat flour could be useful to ensure good quality of dough and short biscuits.For short biscuits,it was recommended to control the particle size of Hericium erinaceus powder to 80 mesh.

关 键 词：猴头菇粉 低筋小麦粉 面团品质 酥性饼干 感官品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]