大麦粉对面团特性及薄脆饼干品质的影响-现代食品科技.PDF

现代食品科技 Modern Food Science and Technology 2019, Vol.35, No.3 大麦粉对面团特性及薄脆饼干品质的影响 祝莹，孙鑫娟，赵延胜，周兴华，肖香 （江苏大学食品与生物工程学院，江苏镇江 212013） 摘要：本研究以不同比例的大麦全粉（以下简称大麦粉）替代低筋小麦粉，研究添加 20%~80%大麦粉对混合粉的糊化特性、面 团质构特性及薄脆饼干焙烤品质的影响。结果表明，随着大麦粉添加量的增加，大麦-小麦混合粉的峰值粘度、谷值粘度、终值粘度、 回复值及糊化温度均显著增加；混合粉面团的硬度、回复性、胶黏性和耐咀性也显著增加，而黏附性、内聚性和弹性则显著降低。添 加大麦粉后混合粉饼干的焙烤品质发生变化，添加量越高，饼干的亮度变暗，膳食纤维含量越高；随着大麦粉添加量增加饼干硬度逐 渐增加，在添加量为 60%时达到峰值；饼干的外形、口感、色泽和综合评分均持续降低，当大麦粉添加量超过 60%时，综合评分急 剧下降。因此，大麦粉的添加有利于增加饼干中膳食纤维含量，但不利于面团的稳定性，而大麦麸皮的口感及其较暗的色泽是影响大 麦全粉加工食品接受度的关键因素。 关键词：大麦全粉；面团；饼干；品质特性 文章篇号：1673-9078(2019)03-33-37 DOI: 10.13982/j.mfst.1673-9078.2019.3.006 Influence of Barley Flour on Dough Properties and Cracker Quality ZHU Ying, SUN Xin-juan, ZHAO Yan-sheng, ZHOU Xing-hua, XIAO Xiang (School of Food and Biological Engineering Jiangsu University, Zhenjiang 212013, China) Abstract: In this study, was substituted with, and subsequently, the effects of substituting low gluten-wheat flour (20%~80%, W/W) with whole barley flour (hereinafter referred to as barley flour) on the gelatinization properties of mixed flour, dough textural characteristics and baking quality of crackers. The results revealed that with the increase in the amount of barley flour added, the peak viscosity, trough viscosity, final viscosity, setback value and gelatinization temperature of the barley-wheat mixed flour increased significantly, while the dough’s hardness, resilience, gumminess and chewiness increasing significantly with the adhesiveness, cohesiveness and springiness decreasing significantly. The baking qualities of the mixed flour crackers changed after the addition of barley flour: The higher amount of adding barley flour, the darker the cracker and the higher