原料对酥皮面团加工品质和成品品质的影响

Effect of raw materials on processing quality of shortcrust dough and product quality

为研究基础原料对酥皮面团加工品质及成品品质的影响,以苏式月饼为例,用感官评定法和质构测定法评价了使用不同原料及配比所制得酥皮面团的加工品质以及成品月饼的感官品质和硬度。结果表明:原料及其配比对酥皮面团的加工品质和成品品质均具有明显影响;当水油面团中面粉湿面筋含量为27.4%时,酥皮面团的加工品质较好且成品品质较高,对于油酥面团,面粉的湿面筋含量越低,酥皮面团的加工品质和成品品质越高;当水油面团中猪油含量为33%、开酥比例为1.5时,酥皮面团的加工品质较好且成品品质最高;但酥皮面团的加工品质和成品品质之间不具有明确的相关性。。

To investigate the effect of basic raw materials on processing quality of shortcrust dough and product quality, processing quality of shortcmst dough and sense quality and hardness of product made by different materials were evaluated by sensory evaluation and texture evaluation, taking Suzhou- style mooncake as the example. The results showed that raw materials and their ratio had an obvious effect on processing quality of shortcrust dough and product quality. When wet gluten content of flour was 27.4%, the processing quality of shortcrust dough and product quality was better. For the oil-mixed dough （OMD） wet gluten content was lower, the processing quality and product quality was higher. When lard content in water-mixed dough（WOD） was 33%, and the mass ratio of WOD to OMD was 1.5, processing quality of shortcrust dough was better and product quality was best. However, there was no definite correlation between processing quality of shortcrust dough and product quality.