紫甘薯全粉-黑麦粉混粉理化特性及其对酥性饼干品质的影响

本研究以紫马铃薯和黑麦粉为原料,根据不同比例将紫薯粉与黑麦粉混合,对其溶剂保持率(SRC)、粉质特性、糊化特性和吹泡特性等进行研究,并分析了紫薯全粉对黑麦酥性饼干的质构、色差和风味等的影响。结果表明,紫薯粉中纤维素含量是黑麦粉的4.07倍,但蛋白质含量较低；紫薯粉的加入使得混合粉的SRC值上升,而面团的形成时间、稳定时间及糊化黏度降低；紫薯粉比例提高引起混合粉弱化度的降低,改善产品的贮藏特性,但其混合面团的P值、L值和W值均呈现下降趋势。随着紫薯粉的加入,紫薯-黑麦酥性饼干的硬度和咀嚼性下降,色泽呈现紫色并具有明显的紫薯风味。当紫薯粉含量在30%时,制作的酥性饼干的感官品质较好。

Characteristic of purple sweetpotato powder and rye flour mixture and its effect on quality of crispy biscuits

In this study,purple potato powder and rye flour were selected as raw materials. The object of study to analyze the effects of different formulation of mixed the purple potato powder and the rye flour on the rheological characteristics and crispy biscuits quality. According to the results, the content of cellulose in purple potato powder was 4.07 times that of rye flour, but the content of protein was lower. With the addition of the purple potato flour, the SRC values increased, the forming time, stable time and paste viscosity declined. With the ratio of the purple potato flour increased, the weakening degree of mixed dough decreased, which improved the storage characteristics of the product. However, the P value, L value and W value of the mixed dough showed a decreasing trend. With the increasing contents of the purple potato flour, the hardness and masticability of purple potato-rye crisp biscuit decreased, its color showed purple and had obvious purple potato flavor. When the content of the purple potato flour was 30%, the sensory quality of purple potato-rye crisp biscuit was best.