酥性饼干用小麦粉的溶剂保持力特性研究.PDFVIP

36 2011, No. 9 1 1 1 2 3 李蓓蓓 , 王凤成 , 齐兵建 , 张正骁 , 王庆荟 ( 1. , 450052; 2. , 475200; 3. , 464400) : 选用国内外25 种市售小麦粉, 研究了小麦粉的溶剂保 力( SRC) 特性和酥性饼干品质之间的关系结 果表明, 小麦粉的溶剂保 力与酥性饼干的品质具有显著的负相关性, 其中小麦粉的水保 力碳酸钠保 力和 蔗糖保 力与酥性饼干品质的相关性较显著适宜制作高品质酥性饼干的小麦粉应具有较低的溶剂保 力建 议酥性饼干用小麦粉的溶剂保 力指标为: 水SRC 55% , 碳酸钠SRC 70% , 乳酸SRC 90% , 蔗糖SRC 100% : 小麦粉; 溶剂保 力; 酥性饼干; 相关性 + : T S213. 22; T S211. 4 3 : A : 1003- 6202( 2011) 09- 0036- 04 Study on the solvent retention capacitytraits of wheat flour for crisp biscuit 1 1 1 2 3 Li Beibei , Wa g Fe gche g , Qi Bi gjia , Zha g Zhe gxiao , Wa g Qi ghui ( 1. School of Food Scie ce a d T ech ology, H e a U iversity of Tech ology, Zhe gzhou 450052, Chi a; 2. Nat io al Grai Processi g Equipme t E gi eeri g Tech ology a d Research Ce ter, Kaife g 475200, Chi a; 3. Huaibi Ji yu a Flour Co. , Ltd. , Xi ya g 464400, Chi a) ABSTRACT: Tw e ty-five commercial w heat flour sam ples w ere used to study the correlatio betw ee the solve t rete t io ca- pacity( SRC) of flour a d biscuit quality . The results i dicated that the w ater SRC, sodium carbo ate SRC a d sucrose SRC of flour had sig if ica tly egative correlatio s with biscuit quality . Mea w hile, water SRC, sodium carbo at e SRC a d sugar SRC of wheat flour were sig ifica tly correlated w ith crisp biscuit quality. T he w heat flour used for high quality crisp biscuit should have a low er SRC. The recomme d quality t raits of biscuit flour should be: water SRC 55% , sodium carbo ate SRC 70% , lact ic acid SRC 90% a d sucrose SRC 100% . KEYWOR S: w heat flour; SRC; biscuit; correlatio ( SRC) , , [ 5-6]