香菇粉对面团特性和酥性饼干品质的影响

目的 研究香菇粉对面团特性和酥性饼干品质的影响。方法 在面粉中添加不同浓度香菇粉, 对香菇面粉的白度、湿面筋含量、降落数值、粉质参数和拉伸参数等指标进行了测定。通过质构分析及感官品质评价, 研究了香菇粉对酥性饼干品质的影响。结果 在面粉中添加0%~25%的香菇粉, 增加了面粉的营养价值, 显著降低了面粉稳定时间、面团拉伸能量、面粉的白度和湿面筋含量(P＜0.05)。面粉降落数值随香菇粉添加量的增加呈先降低后增加趋势。质构分析表明, 香菇粉添加量为8%时, 酥性饼干的硬度和咀嚼性最低, 感官品质评分最高, 为73.5分, 接近满分75分。结论 在面粉中添加香菇粉, 有利于制作酥性饼干及需要低筋粉制作的食品。酥性饼干中香菇粉最佳添加量为8%, 此时该香菇酥性饼干不仅口感更酥脆, 而且增加了饼干中蛋白质、粗纤维等的含量, 降低了碳水化合物含量。

Effect of Lentinula edodes powder on the dough properties and quality of crisp biscuits

ABSTRACT: Objective Studied the effect of the Lentinus edodes powder on the quality of the dough properties and the quality of crisp biscuits. Methods Adding different concentrations of Lentinus edodes powder to the flour, those properties of the flour adding Lentinus edodes powder such as whiteness, wet gluten content, sedimentation value, farinograph properties, extensograph properties of dough were investigated. By texture analysis and sensory quality evaluation to explore the effect of different concentrations Lentinus edodes powder on the quality of crisp biscuits. Results The nutritional value of the flour increased, the flour stabilization time, dough stretching energy, the whiteness of the flour and wet gluten content reduced significantly (P<0.05), when adding 0-25% Lentinus edodes powder to flour. The flour drop value decreased first and then increased with the increase of the amount of Lentinus edodes powder. Texture analysis showed that when the amount of Lentinus edodes powder added to 8%, the hardness and chewiness of the crisp biscuit were the lowest, and the sensory quality score was the highest, which was 73.5 points and close to the full score of 75 points. Conclusion Adding Lentinus edodes powder to flour was beneficial to making crispy biscuits and foods that needed low gluten powder. When the amount of Lentinus edodes powder added to 8% in crisp biscuits, the Lentinus edodes crisp biscuit not only had a crisper taste, but also increased the content of protein and crude fiber, reduced carbohydrate content.