米粉对面团流变特性及酥性饼干品质的影响

Effects of rice flour on rheological properties of wheat dough and crisp biscuit quality

中文关键词:  米粉  酥性饼干  流变学特性  质构特性  感官品质

英文关键词:rice flour  crisp biscuits  rheological properties  texture properties  sensory quality

中文摘要:

      目的 探究米粉的添加对面团流变学特性以及酥性饼干品质的影响。方法 选取了3种米粉(粳糯米粉、籼糯米粉、普通粳米粉)分别以0%、10%、20%、30%的比例替代中筋小麦粉, 研究分析米粉-中筋小麦粉混合粉的糊化特性、面团的粉质拉伸特性、动态流变以及酥性饼干的理化性质、质构特性及感官品质。结果 随着两种糯米粉添加量的增加, 混合粉的糊化特征值除糊化时间外均呈下降趋势, 而添加普通粳米粉后则趋势相反; 添加米粉后混合面团的吸水率和弱化度随着3种米粉的添加量的增加而升高, 而面团形成时间和稳定时间则降低; 混合面团的弹性模量(G')、黏性模量(G")和损耗角正切值(tanδ)随着米粉添加量的增加而逐渐减小, 表明米粉的添加减弱了面筋网络的形成; 与低筋粉酥性饼干相比, 添加10%和20%的米粉后, 混合粉酥性饼干的硬度降低的不明显, 而3种米粉的添加可显著提升酥性饼干的脆性, 经感官评价及综合比较后得出添加20%籼糯米粉的混合粉饼干整体品质较佳。结论 通过在中筋面粉中加入米粉后可以有效改变面团的特性, 以替代低筋面粉应用于酥性饼干的加工, 本研究也为米粉在酥性饼干专用粉的制备奠定了理论基础。

英文摘要:

      Objective To explore the effects of rice flour addition on dough rheological properties and crisp biscuit quality. Methods Three kinds of rice flour (japonica glutinous rice flour, indica glutinous rice flour and ordinary japonica rice flour) were selected to replace medium gluten wheat flour with 0%, 10%, 20% and 30%. The gelatinization characteristics of rice flour and medium gluten wheat flour mixture, the tensile properties and dynamic rheology of dough, the physicochemical properties, texture properties and sensory quality of crisp biscuits were determined. Results The gelatinization characteristic values of mixed powder showed a decreasing trend except gelatinization time with the addition of 2 kinds of rice flour, but the trend was opposite with the addition of ordinary japonica rice flour. The water absorption and weakening degree of dough were increased, respectively, while the formation time and stabilization time were decreased with the addition of 3 kinds of rice flour. With the increase of the amount of rice flour, modulus of elasticity (G'), modulus of viscosity (G") and tangent of loss angle (tanδ) were decreased, showing that the addition of rice flour weakened the formation of gluten network. Compared with the low-gluten flour crisp biscuit, after adding 10% and 20% rice flour, the hardness reduction of the mixed powder biscuit was not obvious, and the addition of 3 kinds of rice flour significantly improved the crispiness of the crisp biscuit. Through sensory evaluation and comprehensive comparison, it was concluded that the overall quality of mixed powder with 20% indica glutinous rice flour was better. Conclusion The addition of rice flour to medium gluten flour can effectively change the properties of the dough to replace low gluten flour in the processing of crisp biscuit. This study lays a theoretical foundation for the preparation of special flour for crisp biscuit.