| 木薯全粉对饼干储藏期品质和质构特性的影响 |
| |
| 引用本文： | 李明娟,张雅媛,游向荣,孙健,严华兵,覃梅英,王颖,李志春,卫萍,周葵.木薯全粉对饼干储藏期品质和质构特性的影响[J].食品与机械,2017,33(2):116-120. |
| |
| 作者姓名： | 李明娟 张雅媛 游向荣 孙健 严华兵 覃梅英 王颖 李志春 卫萍 周葵 |
| |
| 作者单位： | 广西农业科学院农产品加工研究所，广西 南宁 530007；广西作物遗传改良生物技术重点开放实验室，广西 南宁 530007 |
| |
| 基金项目： | 公益性行业（农业）科研专项（编号：201503001-6）；广西农业重点科技计划项目（编号：201602）；广西自然科学基金项目（编号：2014GXNSFBA118137，2015GXNSFBA139035）；南宁市科学研究与技术开发计划项目（编号：20152081）；广西农业科学院项目（编号：2015JZ78，2015YT87，2016YM13，2016JZ21）；广西作物遗传改良生物技术重点开放实验室建设项目（编号：15-140-33-05） |
| |
| 摘 要： | 研究了木薯全粉对饼干储藏期品质和质构特性的影响,以不同比例木薯全粉替代低筋面粉制作饼干,对其理化和质构指标进行评价。结果表明:添加木薯全粉使得饼干的明亮度下降,色泽变黄。木薯全粉可降低储藏期饼干的水分含量和吸水率,提高脆性。其中,木薯全粉与低筋面粉比例为30/70时,饼干在储藏期内水分含量、咀嚼性和硬度最低,脆性最高。当木薯全粉与低筋面粉的比例大于40/60时,与对照组相比,饼干的硬度、弹性和咀嚼性升高,饼干的品质下降。
|
| 关 键 词： | 木薯全粉 饼干 品质 质构 |
| 收稿时间： | 2016/12/11 0:00:00 |
Effect of the cassava flour on qualities and texture characteristics of biscuits during storage |
| |
| LIMingjuan,ZHANGYayuan,YOUXiangrong,SUNJian,YANHuabing,QINMeiying,WANGying,LIZhichun,WEIPing,ZHOUKui.Effect of the cassava flour on qualities and texture characteristics of biscuits during storage[J].Food and Machinery,2017,33(2):116-120. |
| |
| Authors: | LIMingjuan ZHANGYayuan YOUXiangrong SUNJian YANHuabing QINMeiying WANGying LIZhichun WEIPing ZHOUKui |
| |
| Affiliation: | Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Nanning, Guangxi 530007, China |
| |
| Abstract: | The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour and low-gluten flour ratio was 30/70. When the cassava flour and low-gluten flour ratio exceed 40/60, hardness, springiness and chewiness were raised, the quality of biscuits were declined compared with the control. |
| |
| Keywords: | the cassava flour biscuits quality texture |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
