| 不同品种小麦粉制作酥性饼干的研究 |
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| 引用本文： | 赵堃,安红周,李志刚,李盘欣. 不同品种小麦粉制作酥性饼干的研究[J]. 河南工业大学学报(自然科学版), 2012, 33(3): 44-48 |
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| 作者姓名： | 赵堃 安红周 李志刚 李盘欣 |
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| 作者单位： | 1. 河南工业大学小麦和玉米深加工国家工程实验室,河南郑州,450001
2. 河南省南街村(集团)有限公司,河南临颖,462600 |
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| 基金项目： | 中国博士后科学基金资助项目(20090460855) |
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| 摘 要： | 以周麦22、新漯4、矮抗58 3个品种小麦为原料分别制作酥性饼干,同时选取两种商用饼干专用粉进行对比试验,研究3种小麦对酥性饼干的品质适应性.分析了样品理化指标、面团的流变学特性和饼干的品质,结果表明:矮抗58为制作酥性饼干的优良品种.
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| 关 键 词： | 小麦粉 酥性饼干 质构 品质 |
STUDY ON PREPARATION OF CRISP BISCUITS FROM DIFFERENT VARIETIES OF WHEAT FLOUR |
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| ZHAO Kun , AN Hong-zhou , LI Zhi-gang , LI Pan-xin. STUDY ON PREPARATION OF CRISP BISCUITS FROM DIFFERENT VARIETIES OF WHEAT FLOUR[J]. Journal of Henan University of Technology Natural Science Edition, 2012, 33(3): 44-48 |
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| Authors: | ZHAO Kun AN Hong-zhou LI Zhi-gang LI Pan-xin |
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| Affiliation: | 1.National Engineering Laboratory for Wheat and Corn Deep Processing,Henan University of Technology,Zhengzhou 450001,China;2.Henan Nanjiecun Group Co.,Ltd.,Linying 462600,China) |
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| Abstract: | In this paper,we prepared crisp biscuits from three varieties of wheat,i.e.Zhoumai 22,Xinluo 4 and Aikang 58,and compared the three kinds of crisp biscuits with those prepared from two kinds of commercial biscuit flour to study the quality adaptability of the three varieties of wheat.We also analyzed the physicochemical indexes of wheat flour samples,the rheological characteristics of dough and the quality of biscuit.The results showed that Aikang 58 was superior in preparing the crisp biscuits. |
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| Keywords: | wheat flour crisp biscuit texture quality |
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