谷朊粉添加量及玉米配比对玉米曲奇饼干品质的影响

Effect of Gluten Content and the Ratio of Corn on the Quality of Corn Cookies

以玉米粉为主料,研究谷朊粉添加量及玉米配比对玉米曲奇饼干面团质构特性和曲奇饼干品质的影响。结果表明,当糯玉米粉与普通玉米粉配比为2∶3,谷朊粉添加量为2%(以总玉米粉计)时,玉米曲奇饼干的品质最佳。不同谷朊粉添加量及不同玉米粉配比条件下,玉米曲奇饼干的酥松度与其感官评分均呈现正相关,相关系数分别为0.756和0.732,表明通过用质构仪测定玉米曲奇饼干的酥松度,可为玉米曲奇饼干感官评分值的评估提供一定的依据。

In this study, taking corn flour as main material, the effect of gluten content and the ratio of corn flour on the quality of corn cookies and texture properties of corn cookie＇s dough are investigated. The results show that when the ratio of waxy maize flour to corn flour is 2∶3,and the additive gluten amount is 2%（in total corn flour）,the quality of corn cookies is the best. With the different gluten content and the ratio of different maize flour condition,the degree of degeneration and its sensory score of corn cookies are characterized by a positive correlation, the correlation coefficients are 0.756 and 0.732,respectively. This study shows that the degree of degeneration of corn cookies which is determined by texture analyzer can provide a certain basis for the estimation of corn cookie＇s sensory score.