零余子粉对面团品质及韧性饼干感官品质的影响OA

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.