添加豆渣对苏打饼干制作过程及品质的影响

苟青松; 胡伟; 王展; 秦先魁; 沈汪洋; 刘零怡; 李芳

doi:10.13386/j.issn1002-0306.2019.16.007

添加豆渣对苏打饼干制作过程及品质的影响

苟青松¹,
胡伟¹,
王展^1,2, ,,
秦先魁^1,2,
沈汪洋^1,2,
刘零怡^1,2,
李芳^1,2

1. 武汉轻工大学食品科学与工程学院, 湖北武汉 430023;
2. 大宗粮油精深加工省部共建教育部重点实验室, 湖北武汉 430023

基金项目:

十三五国家重点研发计划(2017YFD0401102-02)。

详细信息

作者简介:
苟青松(1994-),男,硕士研究生,研究方向:谷物资源开发利用,E-mail:470741530@qq.com。

通讯作者:
王展(1979-),女,博士,副教授,研究方向:谷物资源开发利用,E-mail:wangzh_whpu1165@163.com。

中图分类号: TS213.2⁺2
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出版历程
- 收稿日期: 2018-10-07
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-08-14

Effect of Bean Pule on Processing and Quality of Soda Biscuits

1. Food Science and Engineering, Wuhan Polytechnic University College, Wuhan 430023, China;
2. Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Authorized by Ministry of Education, Wuhan 430023, China

摘要

摘要: 以黄豆渣和低筋面粉为原料,制作无糖苏打饼干。通过添加不同比例的豆渣粉,来探究豆渣对面粉品质、饼干制作过程以及饼干成品品质的影响。结果表明,添加6%~12%的豆渣可以改善面粉的粉质特性,使其更适合做饼干。添加豆渣会增大面粉的糊化焓。通过与纯面粉对比发酵率、烘烤时间、烘烤胀发比,发现添加3%~6%的豆渣可以促进面团发酵,添加6%~12%的豆渣可以减短饼干烘烤时间,增大烘烤胀发率。结合质构和感官评价,得出添加9%的豆渣,饼干的口感和质构特性最佳。
- 豆渣 /
- 低筋面粉 /
- 苏打饼干 /
- 膳食纤维 /
- 品质
Abstract: The sugar-free soda crackers were made from soybean dregs and low-gluten flour. Effects of bean dregs on the quality of flour,the production process of biscuits and the quality of finished biscuits were explored by adding different proportions of soybean dregs. The results showed that the farinograph property could be improved by adding 6%~12% bean pulp and it was more suitable for biscuits.The gelatinization of the flour could be improved by adding bean pulp. By comparing the fermentation rate baking time and baking expansion ratio with pure flour that the dough fermentation could be promoted when 3%~6% bean dregs added and the baking time of biscuits could be shorten,the baking expansion rate could be increased when 6%~12% bean pule added. Combining text-ure and sensory evaluation with 9% bean dregs the biscuit had the best taste and texture characteristics.
- bean pulp /
- low-gluten flour /
- soda crackers /
- dietary fiber /
- quality