荞麦饼干品质改良工艺优化及品质分析

Quality Improvement Optimization of Processing and Quality Analysis of Buckwheat Biscuit

以荞麦粉和低筋面粉为主要原料,添加竹笋膳食纤维和大豆分离蛋白对荞麦饼干进行品质改良工艺优化,并对产品进行品质评价及分析。结果表明,荞麦饼干的最佳配方为:低筋面粉与荞麦粉的质量比6∶4,竹笋膳食纤维6%,大豆分离蛋白6%,碳酸氢铵0.4%,白砂糖25%。改良后的荞麦饼干各项理化指标均合格,膳食纤维含量为8.6%,蛋白质含量为12.8%,SEM电镜扫描结果显示,产品组织细密紧致,品质良好,是一种理想的高纤维高蛋白营养强化饼干。

Using buckwheat and cake flour as main material,add bamboo shoot dietary fiber and soy protein isolate improve quality of buckwheat biscuit,and then optimize processing and analysis quality of product.The result showed that the optimum formula of buckwheat biscuit were as follows,mass ratio of cake flour and buckwheat was 6∶4,bamboo shoot dietary fiber was 6%,soy protein isolate was 6%,ammonium bicarbonate was 0.4%,white sugar was 25%.The product with modified can reach quality of physical and chemical indexes,content of dietary fiber was 8.6%,protein was 12.8%.The electron microscopy demonstrated product has good quality and close texture which was a high fiber and high protein nutrient enrichment biscuit.