两种熟化方式对压缩饼干粉理化性质的影响

将木薯全粉、红薯全粉、玉米粉、小米粉、燕麦粉、山楂粉按一定比例混合为原料,分别采用微波和双螺杆挤压对其进行熟化,研究不同熟化方法对混合粉糊化度、峰值黏度及含水量的影响,并检测混合粉的结晶度。结果表明,在微波熟化最适宜工艺条件下(功率640 W,时间2 min,初始含水量20%),混合粉糊化度38.92%,峰值黏度200 BU,含水量10.86%。双螺杆挤压熟化的混合粉糊化度96%,较微波熟化提升146.66%;峰值黏度165.5 BU,较微波熟化下降17.25%;含水量10.85%,与微波熟化相当。微观结构与质构特性分析表明,双螺杆挤压熟化后,面团淀粉颗粒间黏结力更强,胶黏性增大。双螺杆挤压熟化更适宜用来对压缩饼干混合粉进行熟化处理。

Effects of Two Curing Methods on Physical and Chemical Properties of Compressed Biscuit Powder

The cassava flour,sweet potato flour,corn flour,millet flour,oat flour and hawthorn powder were mixed in a certain proportion as raw materials of compressed biscuit,then were cured by microwave and twinscrew extrusion,respectively. The effects of different curing methods on the degree of gelatinization,peak viscosity and water content of the mixed powder were studied,and the crystallinity of the mixed powder was detected. The results indicated that under the most suitable microwave curing conditions(power 640 W,time2 min,initial water content 20%),the mixed powder had a gelatinization degree of 38.92%,a peak viscosity of200 BU,and a water content of 10.86%. Twin-screw extrusion curing treatment mixed powder had a gelatinization degree of 96%,which increased by 146.66% compared to microwave curing;the peak viscosity was 165.5 BU,which decreased by 17.25% compared to microwave curing;the water content was 10.85%,which was equivalent to microwave treatment. The analysis of the microstructure and texture characteristics showed that the adhesive force between the starch granules of the dough was stronger and the adhesiveness increased after twin-screw extrusion curing. It was considered that twin-screw extrusion curing was more suitable for curing of the mixed powder of compressed biscuit.