添加杏鲍菇粉对太谷饼品质的影响

Effects of Pleurotus eryngii Powder on Quality of Taigu Cake

为研究杏鲍菇粉对太谷饼品质的影响,将其与小麦粉混合制备太谷饼,测定混合粉的溶剂保持能力,面团的流变及质构特性,以及与传统太谷饼相比风味物质的差异,为开发新型风味太谷饼提供理论依据。结果表明,在杏鲍菇粉添加量5%~25%范围内,随着添加量的增加,混合粉的持水力、持蔗糖能力、持碳酸氢钠能力和持油力呈上升趋势。添加杏鲍菇粉后面团体系为黏弹性体系,其弹性大于黏性,同时对面团的黏附性、弹性影响显著。与传统太谷饼相比,杏鲍菇太谷饼在醇类、醛类、酮类等风味物质上差异显著,其中己醛、1-辛烯-3-醇、3-辛酮等物质赋予杏鲍菇太谷饼独特的风味。

In order to study the effect of Pleurotus eryngii powder on Taigu cake quality, the mixture of Pleurotus eryngii powder and wheat flour was used to prepare Taigu cake, and the rheological properties and texture characteristics of the dough and the difference of flavor substances compared with traditional Taigu cake were determined, which provided theoretical basis for the development of new flavor Taigu cake. The results showed that with the increase of the dosage of Pleurotus eryngii powder in the range of 5% to 25%, the water holding capacity, sucrose holding capacity, sodium bicarbonate holding capacity and oil holding capacity of the mixed powder were increased. The dough system with Pleurotus eryngii powder was still viscoelastic, and the elasticity of the dough system was greater than the viscosity, which had a significant effect on the adhesion and elasticity of the dough. Compared with traditional Taigu cake, there were great differences in alcohols, ketones,aldehydes and other flavor substances, among which hexanal and 1-octene-3-ol, 3-octenone and other substances gave the special flavor to the Pleurotus eryngii Taigu cake.