全谷物发芽糙米韧性饼干制作工艺优化

为了拓展发芽糙米的利用途径，丰富全谷物食品种类，本文以发芽糙米粉替代部分小麦粉应用于饼干，开展了配方及焙烤工艺参数对韧性饼干品质特性的影响研究，优化了饼干的制作工艺。结果表明，随着发芽糙米粉的增加，饼干色泽降低，硬度呈上升趋势，延展度、感官评分均呈先增加后降低的趋势；增大黄油的添加量，延展度、膨松度变化较小；增大糖粉的添加量，硬度、延展度呈上升趋势；增大全蛋液的添加量，硬度、粘附性呈逐渐降低的趋势；配方优化后在发芽糙米粉:低筋小麦粉、黄油、糖粉、全蛋液分别为57:43、36%、25%、20%时，饼干感官评分最高，为90.7分。随着面火、底火温度上升，饼干色泽均逐渐加深，感官评分呈现先升高后降低的趋势；随着烘焙时间的延长，色泽逐渐加深，硬度呈上升趋势；经正交优化，面火、底火、时间参数分别为190 ℃、190 ℃、13 min时，饼干色泽金黄、松脆可口、甜度适中，饼干感官评分最高为91.6分。本实验研究可为全谷物烘焙产品的发展提供理论依据。

Optimization of Processing Technology of Whole Grain Germinated Brown Rice Tough Biscuit

In order to expand the utilization of germinated brown rice and enrich the types of whole grain food,germinated brown rice flour was used in biscuits instead of some wheat flour.The effects of formula and baking process parameters on the quality characteristics of tough biscuits were studied,and the manufacturing process of biscuits was optimized.The results showed that with the increase of germinated brown rice flour,the color of biscuits decreased,the hardness increased,and the ductility and sensory score increased first and then decreased.When the amount of butter was increased,the change of ductility and bulkiness was small.The hardness and ductility increased with the addition of sugar powder.The hardness and adhesion decreased gradually with the increase of the amount of whole egg liquid.After formula optimization,when germinated brown rice flour:low gluten wheat flour,butter,sugar powder and whole egg liquid were added 57:43,36%,25% and 20% respectively,the sensory score of biscuit was the highest,which was 90.7.With the increase of surface fire and primer temperature,the color of biscuits gradually deepened,and the sensory score increased first and then decreased;With the extension of baking time,the color gradually deepened and the hardness increased;After orthogonal optimization,when the surface fire,primer and time parameters were 190 ℃,190 ℃ and 13 min respectively,the biscuit had golden color,crisp and delicious,moderate sweetness,and the highest sensory score of biscuit was 91.6.This experimental study can provide a theoretical basis for the development of whole grain baking products.