大豆渣粉在酥性饼干中的应用研究

目的 研究大豆渣粉在酥性饼中的应用, 探究酥性饼干中大豆渣粉适宜添加量。方法 采用粉质仪和拉伸仪测定大豆渣粉对面团流变学特性的影响，采用质构仪测定面团和酥性饼干的物性参数，采用感官分析法评价大豆渣粉对酥性饼干感官品质的影响。结果 当大豆渣粉质量分数从0%增加到6%时, 面团稳定时间下降了50.99%，面团稳定时间小于3.5min，拉伸能量下降24.36%，感官评价酥性饼干的酥松度增加6.81%，质构仪测定酥性饼干的酥脆性增加35.14%，酥性饼干的感官评分变化不显著 (P>0.05)。当大豆渣粉质量分数为6%时, 大豆渣酥性饼干感官评分为66.03分, 与空白相比, 酥性饼干的感官评分下降幅度小于10% (P<0.05)，酥性饼干的酥松度达到最大值。当大豆渣粉质量分数超过6%时, 酥性饼干的酥松度开始下降, 硬度显著增大 (P<0.05), 饼干的口感变差, 感官评分下降显著 (P<0.05)。结论 大豆渣粉在酥性饼干中的适宜添加量为6%时, 此时酥性饼干变得更加酥脆, 感官品质不仅合格, 而且提高了酥性饼干的营养价值。

Research on the application of soybean dregs powder in crisp biscuits

Objective: To study the application of soybean dregs powder in crisp biscuits, and obtain the appropriate amount of soybean dregs powder in crisp biscuits. Method: The effect of soybean dregs powder on the rheological properties of the dough was measured by farinograph and extensograph, the physical parameters of the dough and crisp biscuits were measured by texture analyser, and the sensory analysis method was used to evaluate the sensory quality of soybean dregs powder on crisp biscuits.Results: When the mass fraction of soybean dregs powder increased from 0% to 6%, the stability time of the dough decreased by 50.99%, the stability time of the dough was less than 3.5 minutes, the stretching energy decreased by 24.36%, and the crispness of the crisp biscuits increased by 6.81% by sensory evaluation. The crispness of crisp biscuits increased by 35.14% by texture analyser, and the change of the sensory score of crisp biscuits was not significantly (P>0.05). When the mass fraction of soybean dregs powder was 6%, the sensory score of soybean dregs crisp biscuits was 66.03 points. Compared with the blank, the sensory score of crisp biscuits decreased by less than 10% (P<0.05), and the crispness of crisp biscuits reached the maximum value. When the mass fraction of soybean dregs powder exceeded 6%, the crispness of crisp biscuits began to decrease, the hardness increased significantly (P<0.05), the taste of biscuits became worse, and the sensory score decreased significantly (P<0.05). Conclusion: When the appropriate amount of soybean dregs powder in the crisp biscuits was 6%, the crisp biscuits became more crisp, the sensory quality was qualified, and the nutritional value of the crisp biscuits was improved.