豌豆纤维对面团质构及酥性饼干品质的影响

Effect of pea dietary fiber on the texture of dough and crisp biscuit

将不同比例的豌豆纤维粉添加到面粉中,探索了豌豆纤维对酥性饼干面团质构、饼干质构及饼干感官品质的影响。结果表明:在豌豆纤维粉添加量低于25%时,随着添加比例的增加,面团的硬度逐渐增加,而粘着性和延伸度则逐渐降低,但拉伸阻力和拉伸比例表现出先增加后降低的趋势;酥性饼干中硬度、酥脆性、咀嚼性和粘着性的绝对值随纤维添加比例的增加均呈降低趋势。与对照(豌豆纤维添加量0%)相比,豌豆纤维粉添加量为15%时,饼干的硬度、酥脆性、粘着性、咀嚼性分别为1794.84g、740.719g、-93.48g·sec和1505.26g,且饼干的感官评价得分最高,为72.5分。

The effects of pea dietary fiber were investigated on the texture of dough and quality of crisp quality. The results indicated that when the dietary fiber content in the dough ranged from 0% to 25% ,the hardness of dough increased,the adhesiveness and extension of the dough declined while the stretch ability increaed and then decreased with the increase of dietary fiber. The hardeness,crispnes,adhesiveness and chewiness of the crisp biscuit reduced significantly with the increase of dietary fiber. Compared with the biscuit without pea dietary fiber,the hardness,crispness,chewiness and adhesiveness of the biscuit containing 15% fiber was 1794.84g, 740.719g,-93.48g. sec and 1505.26g, respectively,and the product with score 72.5 was considered to exhibit good sensory properties.