食品工业科技2025，Vol.46Issue(11)：108-116,9.DOI:10.13386/j.issn1002-0306.2024060402
葛根淀粉对混合粉面团特性及酥性饼干品质的影响
Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits
摘要
Abstract
Shortbread biscuits were baked using blended flour in which the wheat flour(WF)was partially substituted with kudzu starch(KS).The properties of the blended flour dough and the quality of the resultant shortbread biscuits were analyzed using a rapid viscosity analyzer,rheometer,colorimeter,and texture analyzer.The color variation,hardness,crispness,puerarin content,and overall sensory evaluation score were selected as comprehensive scoring indexes,and the indexes were standardized to calculate comprehensive scores.The analysis revealed that with the increase in the KS proportion,the puerarin content,final viscosity,and retrogradation values of the blended flour increased significantly(P＜0.05),whereas the storage modulus(G')and loss modulus(G")of the blended flour dough decreased progressively.KS-incorporated flour yielded shortbread biscuits with more accentuated and varied colors.The hardness and crispness of the biscuits initially diminished and then increased with rising KS proportions,with the minimum hardness achieved with 20％～30％KS and the maximum crispness attained at 40％KS.At a KS proportion of 20％,the overall sensory evaluation score peaked at an impressive 85.75 points.At a KS proportion of 30％,the overall score peaked at 67.08 points,corresponding to a puerarin content of 15.89 mg/kg in the biscuits.In summary,partially substituting WF with KS effectively improved the quality of shortbread biscuits,with the optimal substitution proportion being 30％.These experimental findings lay the groundwork for the development of KS-incorporated food products.关键词
葛根淀粉/糊化特性/面团/酥性饼干/质构特性Key words
kudzu starch/pasting properties/dough/shortbread biscuit/textural properties分类
轻工业引用本文复制引用
陈思,华雨,方诗怡,张传翌,汤尚文,豁银强,刘传菊,李欢欢..葛根淀粉对混合粉面团特性及酥性饼干品质的影响[J].食品工业科技,2025,46(11):108-116,9.基金项目
湖北文理学院大学生创新创业训练项目(X202210519181). （X202210519181）
