彩麦全麦粉特性及其对饼干品质的影响  

Characteristics of color wheat whole wheat flour and its influence on biscuit quality

作　　者：高恩红 常逍柯 田潇凌 林顺顺[1] 胡悦 李梦琴[1,2] GAO En-Hong;CHANG Xiao-Ke;TIAN Xiao-Ling;LIN Shun-Shun;HU Yue;LI Meng-Qin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450000,China;Key Laboratory of Bulk Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450000,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450000 [2]农业农村部大宗粮食加工重点实验室,郑州450000

出　　处：《食品安全质量检测学报》2024年第18期114-122,共9页Journal of Food Safety and Quality

基　　金：2023年食品加工产业科技特派团项目(30802960)。

摘　　要：目的探究彩麦全麦粉的理化特性及其对饼干品质的影响。方法通过全粉碎法和回添法制得彩麦全麦粉记作豫州1号回添粉(YZ1-HF)、豫州2号回添粉(YZ2-HF)、豫州1号全粉碎粉(YZ1-QF)、豫州2号全粉碎粉(YZ2-QF)。对其营养成分、损伤淀粉含量等指标进行了研究,并将两种彩麦全麦粉以不同的比例与普通小麦粉复配制备饼干,探究其对饼干色泽、质构、风味及感官评分的影响。结果营养成分中YZ1-HF、YZ2-HF灰分含量降低,不溶性膳食纤维比例提高;YZ1-HF、YZ2-HF的峰值黏度、谷值黏度、最终黏度、回升值、衰减值都有所提升;彩色小麦全麦粉比例在50%、75%时饼干质构硬度与脆性较低;电子鼻主成分分析中彩色小麦全麦粉比例为50%时,在主成分2良好表现。结论彩麦全麦粉具有较高的营养价值,适量的彩麦全麦添加到饼干中可以改善饼干的品质。本研究可为彩麦全麦粉应用到饼干以及面制品中的开发提供理论基础。Objective To explore the physical and chemical characteristics of color wheat whole wheat flour and its influence on the quality of biscuits.Methods The whole wheat flour made by the full milling method and the re-adding method recorded as Yuzhou No.1 re-adding powder(YZ1-HF),Yuzhou No.2 re-adding powder(YZ2-HF),Yuzhou No.1 total crushing powder(YZ1-QF),Yuzhou No.2 total crushing powder(YZ2-QF).The nutritional composition,damaged starch content and other indexes were studied,and the two kinds of whole wheat flour were mixed with ordinary wheat flour in different proportions to explore the influence on the color,texture,flavor and sensory score.Results The ash content of YZ1-HF and YZ2-HF in nutrients decreased,the proportion of insoluble dietary fiber increased,the peak viscosity of YZ1-HF and YZ2-HF,grain viscosity,final viscosity,appreciation,and decay values increased;when the proportion of colored wheat wholemeal flour was 50% or 75%,the hardness and brittleness of the biscuits were lower.In the principal component analysis of electronic nose for colored wheat wholemeal flour proportion of 50%,it had a good performance in principal component 2.Conclusion Color wheat whole wheat flour has a high nutritional value,the right amount of color wheat whole wheat added to the biscuits can improve the quality of biscuits.This study can provide a theoretical basis for the development of wheat wheat in biscuits and flour products.

关 键 词：彩麦全麦粉 制粉方式 全麦粉 饼干品质 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]