Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits

 The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method (BM), 24% for the all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by different mixing methods were similar, the other rheological characteristics differed significantly. Elastic recovery, which is indicative of gluten development, was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods had excessively higher thickness, porous crumb and hard texture. Received: 21 December 1998     

Effects of water on the rheological characteristics of biscuit dough and quality of biscuits

 The influence of water on the rheological characteristics of biscuit dough and quality of biscuits was studied. A variation of even 1% in water content considerably changed the various rheological characteristics of biscuit dough. Increasing water content by 3% significantly increased the compliance from 32.6% to 45.6%, and decreased the extrusion time from 100 s to 34 s, the apparent biaxial extensional viscosity from 3.06×10⁵ Pas to 1.5×10⁵ Pas, and the consistency from 943 Ns to 620 Ns for dough based on weak wheat flour. The elastic recovery of biscuit dough increased significantly from 0.425 mm to 0.535 mm. Dough became more cohesive and adhesive with increasing water content, whilst biscuits became harder, as indicated by increases in density, breaking strength and compression strength. Received: 14 September 1998     

Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit

Biscuits prepared from flour composites containing 60:40 and 70:30 (w/w) finger millet:wheat flour were evaluated for its dough characteristics and biscuit quality. Hardness of biscuit dough measured by textural profile analysis was more in 60:40 combination than in 70:30 level. The dough became more adhesive with higher level of wheat flour and it varied across varieties. Extensograph data also showed that resistance of biscuit dough increased with the increasing levels of wheat flour. However, very little difference was observed between addition of 30 and 40 g/100 g wheat flour in terms of resistance to extension. Wheat composite flour (40 g/100 g) had higher water absorption capacity than in 30 g/100 g composite flour. Bandwidth of composite flour was narrower in 40 g/100 g wheat flour composite. Expansion of biscuit and breaking strength after baking was more in 70:30 composite than in 60:40. Among the varieties used, VL-324 brought about the positive changes of composite flour in rheological characteristics in terms of adhesiveness, extensibility and resistance to extension, which in turn improves biscuit quality. It provided better physical quality biscuit dough and biscuit in terms of its spread ratio, density and breaking strength. Studies indicated that composite of finger millet and wheat flour (60:40) was found better, particularly in case of biscuit quality. Out of six varieties, VL-324 was found best in terms of biscuit quality as well as acceptability.     

豌豆纤维对面团质构及酥性饼干品质的影响

将不同比例的豌豆纤维粉添加到面粉中,探索了豌豆纤维对酥性饼干面团质构、饼干质构及饼干感官品质的影响。结果表明:在豌豆纤维粉添加量低于25%时,随着添加比例的增加,面团的硬度逐渐增加,而粘着性和延伸度则逐渐降低,但拉伸阻力和拉伸比例表现出先增加后降低的趋势;酥性饼干中硬度、酥脆性、咀嚼性和粘着性的绝对值随纤维添加比例的增加均呈降低趋势。与对照（豌豆纤维添加量0%）相比,豌豆纤维粉添加量为15%时,饼干的硬度、酥脆性、粘着性、咀嚼性分别为1794.84g、740.719g、-93.48g·sec和1505.26g,且饼干的感官评价得分最高,为72.5分。      

天然菊粉对面团流变学及面条品质的影响

为了获得膳食纤维含量高的面条,探讨了天然菊粉对面粉糊化、面团流变学和面条品质的影响。结果表明,天然菊粉能够显著(p<0.05)降低面粉糊化过程中的峰值黏度、峰谷黏度、最终黏度和破损值,显著提高糊化温度(p<0.05)。天然菊粉能够改善面条面粉的粉质和拉伸特性。添加天然菊粉能使面团吸水率和弱化度降低,而使面团的形成时间、稳定时间和粉质质量指数增加。随天然菊粉添加量的增加,面团的拉伸阻力和拉伸比例逐渐增大,而拉伸曲线面积和延伸度呈先增大后减小的趋势。当天然菊粉添加量为7.5%时,面条的干物质吸水率高达180.66%。在天然菊粉1.25%~15%添加量实验范围内,天然菊粉的添加对面条的弹性和咀嚼性没有显著影响(p>0.05)。综合考虑,天然菊粉的最适添加量为7.5%。     

灵武长枣果粒对饼干烘焙品质及质构特性的影响

以灵武长枣为主要原料,低筋小麦粉、黄油、玉米油、白砂糖、泡打粉等为辅料,制作灵武长枣营养饼干,重点研究灵武长枣果粒的添加量(0、15、30、45、60、75 g)对饼干烘焙品质及相关物理特性的影响。实验结果表明:适量的添加灵武长枣粒,不仅可以改善饼干的感官品质,还可以改善饼干的质构、吸水率、色度。灵武长枣粒在低添加量时对饼干的感官品质具有改善作用,但当添加量超过45 g后,饼干的感官品质有所降低,灵武长枣粒的添加对饼干的硬度和咀嚼度有促进作用,弹性有下降的趋势,粘聚性和吸水率先升高后降低,对饼干的色度值影响较小。综合分析灵武长枣粒的添加量,以30～45g为宜。添加适量灵武长枣所制的饼干比一般饼干更酸甜可口,香气浓郁,口感酥脆,亮度适宜,色泽均匀,呈现棕黄色,相关物理特性均有所改善。     

乳化剂影响新鲜及冷冻面团面包品质的研究

研究了硬酯酰乳酸钠(SSL)、卵磷脂、单甘酯、蔗糖酯、双乙酰酒石酸甘油酯(DATEM)等几种面包加工常用乳化剂对新鲜面团及冷冻面团的力学特性及面包的质构和感官品质的影响。结果表明,乳化剂的添加会显著提高新鲜面团的力学特性和新鲜面团面包的感官品质,卵磷脂为最适乳化剂,适宜添加量为0.45%(面粉为基数);乳化剂对冷冻面团的力学特性的影响不显著,但可以显著改善冷冻面团面包感官品质,SSL为最适乳化剂,适宜添加量为0.30%(面粉为基数)。     

米粉对面团流变特性及酥性饼干品质的影响

目的 探究了米粉的添加对面团流变学特性以及酥性饼干品质的影响。方法 选取了3种米粉(粳糯米粉、籼糯米粉、普通粳米粉)分别以0%、10%、20%、30%的比例替代中筋小麦粉，研究分析了米粉-中筋小麦粉混合粉的糊化特性，面团的粉质拉伸特性，动态流变以及酥性饼干的理化性质，质构特性及感官品质。结果 随着两种糯米粉添加量增加，混合粉的糊化特征值均呈下降趋势，而添加普通粳米粉后则趋势相反；添加米粉后混合面团的吸水率和弱化度随着三种米粉的添加量的增加显著升高，分别可达65.7%和160.50，而面团形成时间和稳定时间则显著降低(P<0.05)；混合面团的弹性模量（G''），黏性模量（G"）和损耗角正切值（tanδ）随着米粉添加量的增加而逐渐减小，表明米粉的添加减弱了面筋网络的形成；与低筋粉酥性饼干相比，混合粉酥性饼干的延展比较低，且三种米粉的添加可显著提升酥性饼干的脆性，经感官评价及综合比较后得出添加20% 籼糯米粉的混合粉饼干整体品质较佳。结论 通过在中筋面粉中加入米粉后可以有效改变面团的特性，以替代低筋面粉应用于酥性饼干的加工 ，本研究也为米粉在酥性饼干专用粉的制备奠定了理论基础。     

茶叶蛋白质对面团流变学特性的影响

为探索茶蛋白作为添加剂在面制品中应用的可行性,以市售小麦粉为原料,添加不同比例的茶叶蛋白质置于小麦粉中,通过粉质实验和拉伸实验,研究其对小麦粉面团流变学特性的影响。结果表明:粉质特性参数中,随着茶叶蛋白质添加量的增加,面团吸水率增加,形成时间和稳定时间降低,弱化度增加;拉伸实验中,随着添加量的增加,面团拉伸比例、延伸度、拉伸阻力先增加后减小。     

Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality

Rheological characteristics of biscuit doughs as influenced by ingredients, processing conditions and additives were related to the quality of biscuits. Extrusion time (r=−0.54, P<0.01), elastic recovery (r=−0.84, P<0.01), apparent biaxial extensional viscosity (r=−0.62, P<0.01), consistency (r=−0.73, P<0.01) and hardness (r=−0.68, P<0.01) of the dough were significantly correlated to the spread of the biscuits. Elastic recovery (r=−0.64, P<0.01) and cohesiveness (r=0.67, P<0.01) of dough mainly influenced the thickness of biscuits. Extrusion time (r=0.53, P<0.01), elastic recovery (r=0.78, P<0.01), apparent biaxial extensional viscosity (r=0.59, P<0.01), consistency (r=0.62, P<0.01) and hardness (r=0.60, P<0.01) were positively correlated to density of biscuits. The density of biscuits was found to be well correlated to sensory texture (r=−0.49, P<0.01). The studies have clearly shown that among the various rheological characteristics, elastic recovery was found to be the best index in predicting the textural quality of biscuits.     

Effect of inulin on rheological properties of soft and strong wheat dough

The influence of inulin with different degrees of polymerisation (DP) on the farinograph characteristics, extensograph parameters and fermentation rheological properties of soft and strong wheat dough was explored. The results showed that the addition of inulin can reduce the water absorption of doughs, and inulin with lower DP had more significant effect and the influence on the soft dough was stronger than the strong dough. Inulin can enhance mechanical properties of the gluten network and improve the resistance to mixing of soft dough. The extensibility of doughs decreased with increasing inulin. Inulin increased the resistance to extension of soft dough; however, it is reverse for strong dough. Adding inulin significantly increased the volume of gas production and the maximum expansion height of doughs, and the effect of inulin with lower DP was more prominent. Additionally, the gas‐holding capacity of doughs was enhanced by inulin.     

不同水对面团性质影响

通过在等量面粉中分别加入5种不同的水制成面团,测定其形成湿面筋含量、色泽及质构性质并进行比较。结果表明:去离子水不适于制作面团;加农夫山泉(矿物质水)和自来水制作面团性质略有改善,但色泽变差;加盐水制作面团粘性小,面团形成湿面筋含量增加、延伸性好、色泽好;加碱水可加速和面进程,产生淡黄色外观,但不能添加过量,否则会恶化面团品质。     

酶改性大豆磷脂对面团流变学特性的影响

对添加酶改性大豆磷脂的面团流变学特性进行了研究,结果显示,酶改性大豆磷脂对面团的形成时间、稳定性、抗拉伸强度等有不同程度的提高,改善了面团的流变学特性,提高了面粉的焙烤品质。     

乳化剂对冷冻面团流变学性质的影响研究

面团的流变学性能直接影响面团的加工品质和最终产品的质量,乳化剂能显著改善面团的流变学性能。本实验通过加入不同种类和不同添加量的乳化剂来改善面团的流变学性能,并利用质构仪测量低温储存和添加剂对面团流变学性能的影响情况,结果表明:低温储存会使面团的流变学性能降低;不同添加量的DATEM、SSL、卵磷脂、单甘酯和SP60都能改善面团的流变学性能,其中0.15%的DATEM、0.2%的SSL、0.8%的卵磷脂、0.15%的SP60和0.5%的单甘酯等对面团的流变学性能的改善较明显,其改善程度的大小关系为:0.15%DATEM>0.2%SSL>0.8%卵磷脂>0.15%SP60>0.5%单甘酯。研究结果为面制品生产中正确选择适当的乳化剂及适当的添加量提供了基础数据。     

挤压膨化小扁豆粉对面团特性及面条品质的影响

将质量分数0%、5%、10%、15%、20%、25%和100%的挤压膨化小扁豆粉添加到小麦粉中,研究了挤压膨化小扁豆粉对面团特性及面条品质的影响。结果表明,随着挤压膨化小扁豆粉添加量的增大,混合粉中蛋白质和灰分含量增大,水分和脂肪含量减小。混合粉面团形成时间和稳定时间显著减小,弱化度增大。当挤压膨化小扁豆粉添加量超过10%后,淀粉的糊化热稳定性和蒸煮稳定性均变差,淀粉酶解速率增大。挤压膨化小扁豆粉添加量10%～15%组面团黏弹性与对照面团最为接近,且在该范围添加量下,面条硬度和咀嚼性大小适宜,弹性良好。添加量0%～15%时挤压膨化扁豆粉的添加不影响面条的断条率和蒸煮损失率,综合考虑,推荐面条中挤压膨化小扁豆粉的添加量为10%。     

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to increase the fibre content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others. Consumption of high fibre products consisting of indigestible cellulose, hemicellulose, lignin and gums have several health benefits. Apart from these benefits, β-glucan-rich fibres have the benefit of reducing the absorption of glucose. Fibre sources from wheat, rice, oat and barley were used to study their influence on rheological characteristics of wheat flour dough and biscuit making quality. Ash, total protein and dietary fibre content of bran samples ranged between 4% and 10%, 12% and 14% and 20.4% and 49.5%, respectively. Farinograph characteristics of the wheat flour-bran blends showed increase in water absorption from 60.3% to 76.3% with increase in the level of bran from 0% to 40%. The resistance to extension values as well as extensibility of the dough decreased with increase in the bran level. The spread ratio of the biscuits prepared from wheat, rice and oat bran blends decreased from 8.38 to 7.52, whereas the same increased to 9.3 for biscuits prepared from barley bran blends. The breaking strength values of biscuits ranged between 1.34 and 3.83 kg. Highly acceptable biscuits could be obtained by incorporating 30% of oat bran or 20% of barley bran in the formulation.     

黑豆渣粉对饼干品质的影响研究

黑豆渣作为黑豆制品的副产物,含有丰富的膳食纤维及一定的营养物质。为了提高黑豆渣利用价值,本实验在检测黑豆渣主要理化成分的基础上,将其添加至饼干中,探索黑豆渣粉对饼干特性的影响,并检测分析其风味成分。结果表明黑豆渣中含有丰富的营养物质,以干物质计算,膳食纤维为(58.8±0.481)g/100 g、蛋白质含量为(23.8±0.175)g/100 g、脂肪含量为(8.08±0.121)g/100 g、氨基酸氮含量为(0.132±0.012)g/100 g、灰分含量为(3.56±0.078)g/100 g;添加黑豆渣比不添加黑豆渣对饼干的持水性、质构特性和感官特性都有显著影响,且不同的添加比例间差异也显著(p<0.05)。结合感官评价分析,确定30%的黑豆渣粉添加量对饼干的影响最大;顶空固相微萃取气质联用检测结果显示添加30%黑豆渣粉饼干比未添加黑豆渣粉的普通饼干的风味物质更加丰富。      

干热处理小麦粉对面团品质及流变学特性的影响机制研究

目的 探究干热处理小麦粉对面团品质及流变学特性的影响。方法 将小麦粉分别在80、100、120、140℃温度下干热处理1.0 h,对不同干热处理小麦粉制得面团的湿面筋含量、面筋指数、粉质特性、麦谷蛋白溶胀指数、巯基和二硫键含量、动态流变学特性、微观结构、蛋白间分子作用力进行测定。结果 与未处理组相比,80、100和120℃干热处理湿面筋含量升高2.65%、3.56%和2.21%,140℃干热处理湿面筋含量降低32.07%, 100℃和120℃干热处理,面筋指数升高5.88和1.47, 100℃干热处理1.0 h可以使湿面筋含量和面筋指数达到最大值;面团的形成时间从3.5 min增加至6.0 min,稳定时间从5.0 min增加至7.0 min;面团的拉伸力和麦谷蛋白溶胀指数也呈现出相同的变化趋势。随着干热处理温度的升高,小麦粉中游离巯基含量降低,二硫键含量在100℃处理1.0h时达到最大值9.55μmol/g。此外,小麦粉100℃干热处理提高了面团的黏弹性,面团中的高聚物含量增加;面团中面筋蛋白网络结构形成的更加均匀;面团中蛋白质的共价键和非共价键作用力增强。结论 干热处理小麦粉提升了...