红平菇-小麦混合粉的粉质特性对韧性饼干的品质影响

Characteristics of Opaque on Hard Biscuit Quality of Red Mushroom-mixed Powder of Wheat

通过对红平菇-小麦混合粉的白度、降落值、粉质、拉伸和糊化等粉质特性的研究,探讨了影响红平菇饼干品质的因素,确定了韧性饼干的配料比。结果表明,面团随着红平菇粉的增加而面筋含量降低,面团的黏度增大;红平菇的颗粒度增大会使饼干更加松脆,使粉质的综合评价值减少。该韧性饼干的基本配方为:小麦粉90 g,红平菇粉10 g,绵白糖20 g,黄油20 g,双效苏打粉2.5 g,食盐0.5 g,乳粉6.0 g,水25 g。

The wheatmeal added different red mushroom and its flour qualities including whiteness, land value, opaque, stretching, pasting, etc, are studied. The experiment is designed to make high dietary fiber, high protein, low fat functional fast food, because which is in accord with the requirement for the snack food in modem society. Results shows that with the increase of red mushroom, the content of the fungus powder can be reduced. At the same time, the viscosity of the dough is getting stronger; On the other hand, the increased granularity of the red mushroom will make biscuits harder and crisper, and it can make the comprehensive evaluation of the powder quality reduce. Then, the dough which is added to the red mushroom can not have a tensile test for its viscosity increased. The basic formula for semi hard biscuit is as followings： wheat flour of 90 g, red mushroom powder of 10 g, soft white sugar of 20 g, butter of 20 g, double baking soda of 2.5 g, salt of 0.5 g, milk powder of 6.0 g, and water of 25 g.