苹果渣粉对黄油饼干面团质构特性的影响

Effect on texture properties of butter cookie dought with apple pomace

研究苹果渣粒度的大小和苹果渣粉的添加量对黄油饼干面团特性的影响。结果表明:苹果渣粉添加量增加时,面团会越来越硬。当添加量达到20%时,硬度上升较快。面团的弹性随苹果渣粉添加量的增多有上升趋势,当添加量超过一定量时呈下降趋势。面团的黏聚性随苹果渣粉的添加量增多呈上升趋势。面团的胶着性也呈上升趋势,但变化无规律。面团的咀嚼性也随苹果渣粉添加量增多呈上下浮动趋势。添加苹果渣粉还可以使面团的回复性稍有增加,在添加量为10%时达到最佳值,苹果渣粉粒度越小,面团的黏着性越低。经过分析研究得出,苹果渣粉添加量在10%~15%时对黄油饼干面团特性影响最好。

Abstrac： The effect of apple pomace particle size and apple pomace powder additive amount on butter cookie dough properties. The result showed that： the dough could be harder when the pomace amount was adding. When the adding amount was reached 20%, the hardness was rising rapidly. The elasticity and adhesiveness of the dough could have a rising trend with the apple pomace powder quantity adding, and the elasticity trend was declined when adding amount was more than 20%. The conglutination of the dough was also on the rise, but the change was irregular. The chewiness of the dough was fluctuating with the apple pomace powder quantity adding. The dough resilience was increased slightly with powder adding, and the optimal value was reached when addition amount of 10%. The viscosity of the dough was lower with the particle size was smaller. The butter cookie dough properties was the best when the apple pomace powder adding amount was 10%~15%.