藜麦粉对小麦面团流变学特性及酥性饼干品质的影响

Effect of Quinoa Flour on the Rheological Properties of Wheat Dough and the Quality of Crisp Biscuits

以藜麦粉和小麦粉为原料,在小麦粉中添加0、20%、30%、40%、50%、60%的藜麦粉,研究不同藜麦粉替代量对面团品质和藜麦酥性饼干品质的影响。结果表明,随着藜麦粉替代量的增加,面团的吸水率和形成时间呈现先增加后降低的趋势;稳定时间呈现显著降低的趋势;弱化度随着藜麦粉的增加显著升高;拉伸能量、拉伸阻力、最大拉伸阻力、拉伸比值与藜麦粉替代量及面团醒发时间成正比,呈现显著升高的趋势。当藜麦粉替代量为30%时,吸水率和形成时间达到最大值,分别为65.17%和5.65 min;此时,酥性饼干不仅保持了良好的口感(感官评分为86分),而且具有较好的品质(硬度为3.29 N,脆性为1.15 gs,弹性为0.58%)。藜麦酥性饼干水分含量、灰分含量、脂肪含量、蛋白质含量随着藜麦粉替代量的增加呈上升趋势,在藜麦粉替代量为60%时达到最大值,分别为4.37%、1.50%、13.47%、11.53%。

In this experiment,quinoa and wheat flour were taken as main raw materials,and the ratio of 0,20%,30%,40%,50%,60%of quinoa flour was used to replace wheat flour,to study the effect of different quinoa flour substitution amount on wheat dough and the quality of quinoa crisp biscuit.The resulted showed that as the amount of quinoa flour replaced increases,the water absorption and formation time shows a trend of increase first and then decrease,and stability time of the dough shows a significantly decrease,and the degree of weakening increased gradually.Stretching energy,stretching resistance,maximum stretching resistance and stretching ratio are directly proportional to the amount of quinoa flour replacement and the rise time of the dough,shows a significant increase.When the substitution amount of quinoa flour was 30%,the water absorption and formation time reached the maximum,were 65.17%and 5.65 min,respectively,the crispy biscuits not only maintain a good taste(the sensory score was 86),but also have good quality(the hardness was 3.29 N,the brittleness was 1.15 gs,and the elasticity was 0.58%).The moisture content,ash content,fat content and protein content of quinoa crispy biscuits were on the rise with the increase of the amount of quinoa flour replacement,and reach the maximum when the replacement amount of quinoa flour was 60%,which are 4.37%,1.50%and 13.47%,11.53%,respectively.