中国果菜2024，Vol.44Issue(6)：38-43,53,7.DOI:10.19590/j.cnki.1008-1038.2024.06.008
零余子粉对面团品质及韧性饼干感官品质的影响
Effect of Yam Bulbils on Dough Quality and Sensory Properties of Tough Biscuits
摘要
Abstract
In order to improve the nutritional value of the tough biscuits,different proportions of yam bulbils flour were added to improve the characteristics of dough and biscuits.The effects of yam bulbils flour on mixed dough were measured by color difference,texture property,micro structure,water distribution and gelatinization characteristics.Meanwhile,the sensor characteristic of tough biscuits was analyzed.The results showed that with the increasing amount of yam bulbils flour,the color of the dough became darker,and chewing ability was decreased by texture analyzer.The gluten network structure of the dough was broken via viewing the microstructure by scanning electron microscope(SEM).The results of water distribution indicated that with increasing addition of yam bulbils flour,the weakly bound water was increased and became principal part.And gelatinization temperature was gradually increased with increasing addition of yam bulbils flour from 10%.Therefore,it was concluded that when the addition amount of yam bulbils flour was 10%,the dough and biscuits had better characteristics.关键词
零余子粉/面团/感官特性/微观结构/水分分布Key words
Yam bulbils/dough/sensory characteristics/microstructure/moisture distribution分类
轻工纺织引用本文复制引用
许佳智,李云雨,马玲雪,陈丽霞,蒋志奇,赵英杰,周海旭..零余子粉对面团品质及韧性饼干感官品质的影响[J].中国果菜,2024,44(6):38-43,53,7.基金项目
中原科技创新领军人才(224200510019) （224200510019）
漯河市重大科技创新专项(20210109) （20210109）
大学生创新创业项目(2023CX069) （2023CX069）
