摘要
To promote the commercialization of yellow pea flour(YPF)due to its nutritional benefits.Four biscuits with different YPF ratio(10%–50%)were conducted to explore the optimal addition percentage.The effects of YPF on the rheological and baking performance of biscuits were performed.The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough.The dough stability decreased graduallywhile a softening degree increased with YPF ratio increased.In a term of biscuits,the dimensions of length(L),width(W),thickness(T)and color(L*)of biscuits reduced as YPF addition ratio increased,while colors(a*and b*)and hardness apparently increased.In addition,milling methods had a great influence on the texture and sensory evaluation of four biscuits.The dimensions and color parameters of biscuits from fine flours were larger than that from coarse flours,whereas hardness from fine flours was relatively softer,indicating flour with fine particle size could accelerate the extension and expansion of dough network,and improve Maillard reaction during baking.The highest sensory score for short and tough biscuits was obtained given at YPF ratio of 30%without compromising the qualities of biscuits.
To promote the commercialization of yellow pea flour(YPF) due to its nutritional benefits. Four biscuits with different YPF ratio(10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length(L), width(W), thickness(T) and color(L~*) of biscuits reduced as YPF addition ratio increased, while colors(a~* and b~*) and hardness apparently increased. In addition, milling methods had a great influence on the texture and sensory evaluation of four biscuits. The dimensions and color parameters of biscuits from fine flours were larger than that from coarse flours, whereas hardness from fine flours was relatively softer, indicating flour with fine particle size could accelerate the extension and expansion of dough network, and improve Maillard reaction during baking. The highest sensory score for short and tough biscuits was obtained given at YPF ratio of 30% without compromising the qualities of biscuits.
