马铃薯全粉面团特性及其韧性饼干制备

Characteristics of whole potato flour dough and preparation of tough biscuit

选用马铃薯全粉部分代替强筋粉小麦制作韧性饼干。以饼干感官评分为主要考核指标,在单因素试验的基础上,通过正交试验优化饼干制作工艺,并分析面团特性。结果表明:以强筋小麦粉和马铃薯全粉的混合粉质量为基准,马铃薯全粉添加量为20%~30%时,混合面团具有较好的动态流变特性、拉伸特性和质构特性;韧性饼干的最优制作工艺条件为马铃薯全粉添加量25%、焙烤时间14 min、焙烤温度150/160℃,在此条件下制作的韧性饼干的感官评分为95。

The whole potato flour was selected to partially replace the strong gluten wheat flour to make the tough biscuit. Taking the sensory score of biscuits as the main assessment index, based on the single factor test, the biscuit production process was optimized by orthogonal test. The results showed that the mixed dough had good dynamic rheological properties, tensile properties and texture properties when the addition of potato flour was 20 %-30 %, based on the mass of the mixed flour of strong gluten wheat flour and potato flour. The optimal processing conditions of the biscuit were as follows: adding amount of potato powder 25 %, baking time 14 min, baking temperature 150/160 ℃. The sensory score of the biscuit was 95 under these conditions.