食品与机械2017，Vol.33Issue(2)：116-120,5.DOI:10.13652/j.issn.1003-5788.2017.02.025
木薯全粉对饼干储藏期品质和质构特性的影响
Effect of the cassava flour on qualities and texture characteristics of biscuits during storage
摘要
Abstract
The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage,different proportion of cassava flour instead of low-gluten flour was made biscuits,and evaluated the physical and texture indexes of the products.The results showed that the brightness of biscuits add the cassava flour was decreased,colour and lustre was turned yellow.The cassava flour could reduce the moisture content and water absorption,improved the brittleness of biscuits during storage.Thereinto,the biscuits during storage had the lowest moisture content,chewiness,hardness,and the highest brittleness when the cassava flour and low-gluten flour ratio was 30/70.When the cassava flour and low-gluten flour ratio exceed 40/60,hardness,springiness and chewiness were raised,the quality of biscuits were declined compared with the control.关键词
木薯全粉/饼干/品质/质构Key words
the cassava flour/biscuits/quality/texture引用本文复制引用
李明娟,周葵,张雅媛,游向荣,孙健,严华兵,覃梅英,王颖,李志春,卫萍..木薯全粉对饼干储藏期品质和质构特性的影响[J].食品与机械,2017,33(2):116-120,5.基金项目
公益性行业(农业)科研专项(编号:201503001-6) （农业）
广西农业重点科技计划项目(编号:201602) （编号:201602）
广西自然科学基金项目(编号:2014GXNSFBA118137,2015GXNSFBA139035) （编号:2014GXNSFBA118137,2015GXNSFBA139035）
南宁市科学研究与技术开发计划项目(编号:20152081) （编号:20152081）
广西农业科学院项目(编号:2015JZ78,2015YT87,2016YM13,2016JZ21) （编号:2015JZ78,2015YT87,2016YM13,2016JZ21）
广西作物遗传改良生物技术重点开放实验室建设项目(编号:15-140-33-05) （编号:15-140-33-05）
