零余子粉对面团品质及韧性饼干感官品质的影响  

Effect of Yam Bulbils on Dough Quality and Sensory Properties of Tough Biscuits

作　　者：许佳智 李云雨 马玲雪 陈丽霞 蒋志奇 赵英杰 周海旭 XU Jiazhi;LI Yunyu;MA Lingxue;CHEN Lixia;JIANG Zhiqi;ZHAO Yingjie;ZHOU Haixu(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《中国果菜》2024年第6期38-43,53,共7页China Fruit & Vegetable

基　　金：中原科技创新领军人才(224200510019);漯河市重大科技创新专项(20210109);大学生创新创业项目(2023CX069)。

摘　　要：为了增加韧性饼干面团的多样化,提高营养价值,本文研究了零余子粉添加量(0%、5%、10%、15%、20%)对复合面团色度、质构、微观结构、水分分布、糊化特性等方面的影响,同时考察其对韧性饼干感官特性的影响。结果表明,随着零余子粉添加量的增加,面团的颜色逐渐加深,且光泽感下降;硬度值由181.12变为542.30,黏附性由845.99变为189.93。扫描电镜结果显示,复合面团的面筋网络结构破裂,孔洞变大;面团中的水分为弱结合水,自由水不断增加;回升值10%时最小。通过饼干感官评分得出零余子粉的最佳添加量为10%,制得的零余子粉饼干感官评分最高,品质较好。In order to improve the nutritional value of the tough biscuits,different proportions of yam bulbils flour were added to improve the characteristics of dough and biscuits.The effects of yam bulbils flour on mixed dough were measured by color difference,texture property,micro structure,water distribution and gelatinization characteristics.Meanwhile,the sensor characteristic of tough biscuits was analyzed.The results showed that with the increasing amount of yam bulbils flour,the color of the dough became darker,and chewing ability was decreased by texture analyzer.The gluten network structure of the dough was broken via viewing the microstructure by scanning electron microscope(SEM).The results of water distribution indicated that with increasing addition of yam bulbils flour,the weakly bound water was increased and became principal part.And gelatinization temperature was gradually increased with increasing addition of yam bulbils flour from 10%.Therefore,it was concluded that when the addition amount of yam bulbils flour was 10%,the dough and biscuits had better characteristics.

关 键 词：零余子粉 面团 感官特性 微观结构 水分分布 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]