不同淀粉对饼干口感润滑质地的影响

为了掌握淀粉对饼干口感润滑质地的影响规律,本研究采用质构仪、流变仪、模拟口腔摩擦、及感官差异检验等手段,通过添加六种淀粉考察其对饼干质地、口腔润滑及感官属性的影响。结果显示,添加淀粉后,不同淀粉饼干的明度(L^*),黄蓝色(b*),硬度、酥脆性、弹性、咀嚼性和回复性,均存在显著性差异(P＜0.05)。动态流变学结果显示绿豆、小麦、玉米淀粉的添加可以一定程度上增强了面团中淀粉分子之间发生交联,形成稳定的凝胶网络结构。口腔摩擦学结果显示,添加淀粉可以改善饼干的润滑特性,绿豆、红薯、豌豆、马铃薯淀粉对饼干润滑度的提升具有显著性(P＜0.05)。不同淀粉饼干的润滑性结果为：马铃薯淀粉饼干＞豌豆淀粉、红薯淀粉饼干＞绿豆淀粉饼干,其结果与感官差异分析结果一致。淀粉作为润滑质地调节剂,可以提高饼干产品口腔润滑性能,同时该研究也为口腔摩擦学用于主观感官分析的提供参考。

Effects of different starches on the lubricating texture of biscuits

In order to understand the effect of starch on the texture of biscuits, texture analyzer, simulated oral friction and sensory difference test were used to investigate the effect of six starch on texture, oral lubrication and sensory properties of biscuits. The results showed that there were significant differences (P < 0.05) in lightness (L*), yellowish blue (B *), hardness, crispness, elasticity, chewiness and resilience of biscuits with different starch addition (P < 0.05). The results of dynamic rheology showed that the addition of mung bean, wheat and corn starch could enhance the cross-linking between starch molecules in the dough to a certain extent and form a stable gel network structure. The results of oral tribology showed that the addition of starch could improve the lubrication characteristics of biscuits, and the starch of mung bean, sweet potato, pea and potato had significant improvement on the lubrication of biscuits (P < 0.05). The lubricity of different starch biscuits was as follows: potato starch biscuits > pea starch biscuits, sweet potato starch biscuits > mung bean starch biscuits, which was consistent with the sensory difference analysis results. Starch as a texture regulator can improve the oral lubrication performance of biscuit products, and this study also provides a reference for oral tribology for subjective sensory analysis.