松茸粉对面团流变特性及饼干品质的影响

为研究添加松茸粉对面团流变特性和饼干品质的影响，对不同添加量松茸粉面团的热机械学特性、淀粉糊化特性和动态流变学特性进行分析，同时测定松茸曲奇饼干的物理特性、感官评价及营养品质。结果表明，添加松茸粉使得面团的稳定时间、最大黏度指数、峰值黏度、谷值黏度、最终黏度显著降低，蛋白弱化度增加，面团面筋蛋白结构被破坏。随着松茸粉添加量的增加，tan δ先升高后降低，面团弹性先降低后升高，曲奇饼干的硬度和感官评分先升高后降低。当松茸粉添加量达到6%时，松茸曲奇的风味和口感更易被接受。与普通曲奇相比，松茸曲奇的蛋白质和膳食纤维含量分别提高了58.08%和191.24%，必需氨基酸含量升高了32.77%，氨基酸评价更接近联合国粮食及农业组织/世界卫生组织标准，营养价值更优。

Effect of Tricholoma matsutake Powder on Rheological Properties of Dough and Quality Characteristics of Biscuits

In order to study the effect of Tricholoma matsutake powder on rheological properties of dough and quality characteristics of biscuits, the thermal mechanical properties, starch gelatinization characteristics and rheological properties of doughs with different amounts of T. matsutake powder added were analyzed and the physical properties, sensory evaluation and nutrient quality of biscuits made from the doughs were measured. The results showed that dough stability time, maximum viscosity index, peak viscosity, trough viscosity and final viscosity were reduced significantly with the addition of T. matsutake powder, while the degree of protein weakening was increased and the structure of gluten was destroyed. As the proportion of T. matsutake powder increased, tan δ increased firstly and then decreased, which indicated the opposite trend for dough elasticity. The hardness and sensory score of biscuits increased firstly and then decreased. The flavor and taste of biscuits were more acceptable with the addition of 6% T. matsutake powder, and the contents of protein, dietary fiber and essential amino acids were increased by 58.08%, 191.24% and 32.77%, respectively compared to the control without the addition of T. matsutake powder. Moreover, the amino acid profile was in accordance with the Food and Agriculture Organization/World Health Orgnaization standard, and the nutritional value was higher.