彩麦全麦粉特性及其对饼干品质的影响

Characteristics of color wheat whole wheat flour and its influence on biscuit quality

中文关键词:  彩麦全麦  制粉方式  全麦粉  饼干品质

英文关键词:color wheat whole wheat  flour way  whole wheat flour  biscuit quality

中文摘要:

      本文通过两种方式制得彩麦全粉,对其营养成分、损伤淀粉含量、湿面筋含量、麦谷蛋白大聚体含量及糊化特性进行了研究,并将两种制粉方式制得的彩麦全粉以不同比例与普通小麦粉复配制备饼干,探究其对饼干色泽、质构、风味、及感官评分的影响。结果表明,相对普通小麦全粉,彩麦全粉粗蛋白含量高、淀粉含量低；回添全麦粉损伤淀粉含量少,湿面筋含量高；回添全麦粉相比全粉碎全麦粉峰值黏度显著提高。回添全麦粉制得的饼干L*、b*在同一比例时都高于全粉碎全麦粉饼干；且回添全麦粉饼干相比全粉碎全麦粉饼干硬度与脆性都有一定程度降低；全粉碎法制备的全麦粉饼干,在焙烤过程中可能产生风味物质种类更多；彩麦全麦粉占比为50%、75%感官评分较高。

英文摘要:

      In this paper, through two ways, the nutrients, damaged starch content, wet gluten content and gelatinization characteristics are studied, and the two ways of making the color wheat powder in different proportions with ordinary wheat flour preparation cookies, explore the influence on biscuit color, texture, flavor, and sensory score. The results show that the high crude protein content, the low starch content and the high wet gluten content of the whole wheat flour. The biscuits L * and b * are higher in the same proportion; the whole wheat powder may produce more flavor substances in the roasting process; the proportion of the wheat is 50% and 75%.