Production of biscuits by substitution with different ratios of yellow pea flour

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.

Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

布拉迪酵母发酵麸皮对饼干品质及风味的影响

研究添加布拉迪酵母(Saccharomyces boulardii)发酵麸皮对面团和饼干质量的影响,进而提高益生菌发酵麸皮在食品中的应用价值。对发酵麸皮与低筋粉复配的面团质构及饼干的质构、比容、抗氧化特性、感官品质与挥发性风味物质进行分析。研究结果表明:与原麸皮(RWB)组相比,布拉迪酵母发酵麸皮(SBWB)组面团的弹性及黏聚性有所提升,其饼干的脆性、弹性、回复性及咀嚼性均有所提升,比容无显著差异;SBWB组饼干的抗氧化能力显著提升(P<0.05);SBWB组饼干的感官评分较RWB组有所提高;GC-MS检测出饼干中有44种挥发性风味物质,其中SBWB组饼干中醇类、酯类的相对含量是RWB组的3.31、2.33倍,其特征挥发性风味物质含量提升较多的主要是苯乙醇、苯甲醛、己二酸二甲酯、2-乙基-5-甲基吡嗪等,这些风味物质呈现玫瑰花香、水果香及坚果焙烤香气,赋予饼干浓郁风味。发酵麸皮的添加对麸皮面制品的品质改善具有较好的效果。

彩麦全麦粉特性及其对饼干品质的影响

目的探究彩麦全麦粉的理化特性及其对饼干品质的影响。方法通过全粉碎法和回添法制得彩麦全麦粉记作豫州1号回添粉(YZ1-HF)、豫州2号回添粉(YZ2-HF)、豫州1号全粉碎粉(YZ1-QF)、豫州2号全粉碎粉(YZ2-QF)。对其营养成分、损伤淀粉含量等指标进行了研究,并将两种彩麦全麦粉以不同的比例与普通小麦粉复配制备饼干,探究其对饼干色泽、质构、风味及感官评分的影响。结果营养成分中YZ1-HF、YZ2-HF灰分含量降低,不溶性膳食纤维比例提高;YZ1-HF、YZ2-HF的峰值黏度、谷值黏度、最终黏度、回升值、衰减值都有所提升;彩色小麦全麦粉比例在50%、75%时饼干质构硬度与脆性较低;电子鼻主成分分析中彩色小麦全麦粉比例为50%时,在主成分2良好表现。结论彩麦全麦粉具有较高的营养价值,适量的彩麦全麦添加到饼干中可以改善饼干的品质。本研究可为彩麦全麦粉应用到饼干以及面制品中的开发提供理论基础。

小米燕麦饼干加工工艺研究

以小米粉和燕麦粉为主料,添加乳清蛋白粉、菊粉、赤藓糖醇等辅料配制成小米燕麦饼干。采用单因素试验与正交试验相结合的方法,以感官评价为指标确定最佳配方,并测定其营养成分,比较不同于普通饼干的营养价值。结果表明,最佳配方为小米粉30 g,燕麦粉20 g,奇亚籽粉12 g,乳清蛋白粉8 g,赤藓糖醇5 g,菊粉3 g,食盐0.5 g,泡打粉0.5 g,碳酸氢钠0.5 g,所制饼干香味浓郁、酥脆可口、品质最佳。经检测,饼干各项理化指标符合国家标准,营养指标方面脂肪含量为1.23 g/100 g,蛋白质46.72 g/100 g,粗纤维43.12 g/100 g,营养价值高于普通饼干。

猴头菇粉粒度对低筋小麦面团特性与酥性饼干感官品质的影响

为评价不同粒度猴头菇粉对低筋小麦面团特性与酥性饼干感官品质的影响,制备了3种不同粒度(50,80,120目)的猴头菇粉,并探究猴头菇粉物性特征及其对小麦粉粉质特性、面团拉伸特性、面团动态流变学特性、小麦粉糊化特性、酥性饼干感官评分与质构特性的影响。结果表明,随着猴头菇粉粒度的降低,其持水性与持油性也在降低,当粒度由50目降低至80目时,面团形成时间与弱化值降低,面团稳定时间、粉质质量指数、拉伸阻力、延伸度、储能模量(G′)、损耗模量(G″)、面团黏度等均会增大,面团品质得到了较大提升,这时饼干感官评分最高,达90.31分,硬度值仅为3043 g;但猴头菇粉粒度继续降低至120目时,粉质质量指数、面团稳定时间、拉伸阻力、延伸度、G′、G″和饼干感官评分降低、硬度增加。研究表明,猴头菇粉粒度对面团特性与酥性饼干感官品质影响较大,合理控制其粒度有利于保证面团与饼干品质较好,对于酥性饼干而言,建议猴头菇粉粒度控制在80目。

甘薯玉米风味粗粮饼干的研制

以低筋粉、甘薯粉、玉米粉为主要原料制作粗粮饼干,通过单因素试验和响应面试验对粗粮饼干的最佳配方进行优选。结果表明,以100 g低筋粉计,甘薯粉用量33 g,玉米粉用量20 g,焙烤温度上火181℃、下火171℃,焙烤时间8 min,在该工艺下制得的甘薯玉米风味粗粮饼干口感最佳。

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (<i>Phoenix dactylifera</i>L.)

Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wheat bran and date palm fruit powder on rheological properties of the biscuit dough was studied. Levels of mixture used were 10%, 20%, 30% and 40%. Dough rheology (farinograph, extensograph properties) and biscuit quality (physical properties, colour, sensory evaluation) were assessed. Results obtained indicated that water absorption gradually increased by increasing the levels of wheat bran: palm date powder, meanwhile mixing tolerance index decreased. Dough stability, which indicates the dough strength, also found to decrease by increasing mixture of wheat bran and date powder (1:1). Furthermore, dough development time gradually increased by increasing the mixture at all levels. It was 6.04 min at level of 40% compared to the control (2.5 min). Extensograph results showed that dough energy and dough resistance to extension and proportional number also increased compared with control sample. The proportional number (R/E) ratios increased largely from 3.20 to 5.27 at the level of 40.0%. Ash and fibre contents gradually increased as the mixture levels increased. However, mineral content progressively increased by increasing the level of date powder in the mixture. Incorporation of wheat bran and date powder mixture decreased the spread of the biscuits from 55.66 to 52.82 mm without change in the thickness of the biscuits. Organoleptic properties revealed that quality of biscuits was acceptable at mixture level of 30%.

Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture

Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins and trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (P ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (P ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing methods used in this study on lowering phytic acid and tannins, was arranged in the following significant (P ≤ 0.05) order: dehulling > cooking> roasting > soaking. Trypsin inhibitor was completely eliminated by cooking and dehulling treatments. Results showed that no significant differences (P ≤ 0.05) were found in appearance, color, texture and overall acceptability of substituted with 30% raw or processed lima bean and between control biscuit (100% wheat flour). The diameter, spread ratio, chemical composition (protein, ash, crude fiber, SDF, IDF and TDF) and minerals were significantly increased in all substituted biscuits compared to control biscuit. Improvement in the essential amino acid profile of raw Lima biscuit was observed with higher values of essential amino acids, Chemical Score (CS), and Biological Value (BV). This study recommended the use of lima bean in preparing biscuits at 30% replacement to enhance the nutritional composition of biscuits with acceptable sensory properties.

马铃薯全粉面团特性及其韧性饼干制备

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。

茯苓饼干配方对其品质的影响研究

以茯苓和低筋面粉为主要原料制作饼干,研究原料配方对茯苓饼干品质的影响。选取茯苓粉、黄油、鸡蛋液及绵白糖的添加量4个因素,通过单因素试验及正交试验,以感官评定得分为指标,确定茯苓饼干的最佳配方。结果表明,每100 g低筋面粉中添加25 g茯苓粉,25 g玉米淀粉,40 g黄油,65 g鸡蛋液和25 g绵白糖,制备的茯苓饼干口感、品质最佳。

米粉对面团流变特性及酥性饼干品质的影响

目的探究米粉的添加对面团流变学特性以及酥性饼干品质的影响。方法选取了3种米粉(粳糯米粉、籼糯米粉、普通粳米粉)分别以0%、10%、20%、30%的比例替代中筋小麦粉,研究分析米粉-中筋小麦粉混合粉的糊化特性、面团的粉质拉伸特性、动态流变以及酥性饼干的理化性质、质构特性及感官品质。结果随着两种糯米粉添加量的增加,混合粉的糊化特征值除糊化时间外均呈下降趋势,而添加普通粳米粉后则趋势相反;添加米粉后混合面团的吸水率和弱化度随着3种米粉的添加量的增加而升高,而面团形成时间和稳定时间则降低;混合面团的弹性模量(G’)、黏性模量(G")和损耗角正切值(tanδ)随着米粉添加量的增加而逐渐减小,表明米粉的添加减弱了面筋网络的形成;与低筋粉酥性饼干相比,添加10%和20%的米粉后,混合粉酥性饼干的硬度降低的不明显,而3种米粉的添加可显著提升酥性饼干的脆性,经感官评价及综合比较后得出添加20%籼糯米粉的混合粉饼干整体品质较佳。结论通过在中筋面粉中加入米粉后可以有效改变面团的特性,以替代低筋面粉应用于酥性饼干的加工,本研究也为米粉在酥性饼干专用粉的制备奠定了理论基础。

马铃薯全粉韧性饼干的配方研究与优化

为丰富韧性饼干种类,将马铃薯全粉用于制作韧性饼干,通过单因素试验和响应面优化试验,优化马铃薯全粉韧性饼干的制作配方。结果表明:马铃薯全粉韧性饼干最佳配方为(以低筋面粉质量为基准)马铃薯全粉添加量12%、糖粉37%、黄油23%、全蛋液18%。此配方制作的马铃薯全粉韧性饼干感官评分最高,具有马铃薯特有的风味,且断面组织结构层次清晰,口感酥脆。

木薯全粉对饼干储藏期品质和质构特性的影响

研究了木薯全粉对饼干储藏期品质和质构特性的影响,以不同比例木薯全粉替代低筋面粉制作饼干,对其理化和质构指标进行评价。结果表明:添加木薯全粉使得饼干的明亮度下降,色泽变黄。木薯全粉可降低储藏期饼干的水分含量和吸水率,提高脆性。其中,木薯全粉与低筋面粉比例为30/70时,饼干在储藏期内水分含量、咀嚼性和硬度最低,脆性最高。当木薯全粉与低筋面粉的比例大于40/60时,与对照组相比,饼干的硬度、弹性和咀嚼性升高,饼干的品质下降。

杂粮配粉对面粉及饼干品质的影响

采用不同配比的杂粮粉加入到面粉中,测定面粉指标和饼干指标,研究杂粮配粉对面粉及饼干品质的影响。结果表明:随着杂粮粉比例的增加,湿面筋含量、干面筋含量、沉降值、降落值都有降低的趋势;面粉的峰值黏度、最后黏度与回升值都逐渐降低,而糊化温度变化不显著;添加20%左右的杂粮粉,可使饼干的色泽和香味得到改善,弹韧性和外观形状得分也有适度的提高,综合得分也有所增加。

食用木薯全粉添加量对饼干品质、质构特性及消化性能的影响

以食用木薯全粉、低筋面粉、黄油、白糖粉等为原料,利用烘焙法制备饼干,研究食用木薯全粉添加量对饼干品质、质构特性及消化性能的影响。结果表明,添加量为30 g的饼干感官品质、质构特性和消化性能均处于最优水平。添加量为10、20、30、40、50 g的饼干吸水率、L~*值、快速消化淀粉(RDS)含量分别比对照低3.76%、6.21%、7.78%、12.02%、15.72%(p<0.05),0.16%、0.94%、1.94%、4.06%、6.74%,2.30%、4.30%、7.17%、9.30%、14.07%(p<0.05);a~*值、b~*值、慢速消化淀粉(SDS)含量分别比对照高35.92%、62.62%、71.60%、107.04%、117.48%(p<0.05),5.39%、6.03%、7.14%、7.18%、9.34%(p<0.05),12.89%、26.17%、50.47%、81.07%、120.27%(p<0.05)。因此表明,食用木薯全粉用于饼干产品开发能提升产品品质,且具有一定的保健功能。

马铃薯莜麦面饼干的工艺研究

对以马铃薯，莜麦面和小麦面为主要原料加工制作新型复合饼干进行了研究。确定了产品的最佳工艺配方（以质量计）为：马铃薯泥20％，莜麦面28％，小麦面12％，植物油8％，白砂糖16．7％，蛋黄8％，小苏打0．5％，食盐0．6％，全脂奶粉1．2％，水5％。远红外烘烤参数为：上火180℃，下火150℃，15min。产品感官性状良好，兼具马铃薯和莜麦的营养保健功能。

酥性饼干用小麦粉的溶剂保持力特性研究

选用国内外25种市售小麦粉,研究了小麦粉的溶剂保持力(SRC)特性和酥性饼干品质之间的关系。结果表明,小麦粉的溶剂保持力与酥性饼干的品质具有显著的负相关性,其中小麦粉的水保持力、碳酸钠保持力和蔗糖保持力与酥性饼干品质的相关性较显著。适宜制作高品质酥性饼干的小麦粉应具有较低的溶剂保持力。建议酥性饼干用小麦粉的溶剂保持力指标为:水SRC≤55%,碳酸钠SRC≤70%,乳酸SRC≤90%,蔗糖SRC≤100%。

麦麸粗纤维饼干的研制

利用低筋粉、麦麸为原料,研究了麦麸粒度及其添加比例、油脂添加量等对饼干感官评分的影响,通过正交实验优化得到高纤维麦麸饼干的最优配方是:麦麸粉粒度80目,小麦粉与麦麸粉之比87∶13,以小麦粉、麦麸粉(小麦粉+麦麸粉=100%)总量为基准添加油脂27%,预糊化淀粉1.5%,其余辅料配方与基本配方相同。

紫淮山与燕麦粉对酥性饼干品质及营养特性的影响

为研制一种高纤饼干,以低筋粉、紫淮山泥、燕麦粉为主要原料,制作紫淮山燕麦无糖饼干。以感官评分和最大剪切力为指标,考察紫淮山泥、燕麦粉、油脂、奶粉及木糖醇添加量对饼干品质的影响,通过正交试验确定制作饼干的最佳配方和工艺。结果表明:最佳工艺条件为以混合粉(低筋粉和燕麦粉)添加量100%计,低筋粉添加量60%、燕麦粉添加量40%、紫淮山泥添加量50%、木糖醇添加量40%、油脂添加量40%、奶粉添加量4%、鸡蛋液添加量4%、食盐添加量0.3%、小苏打添加量1.5%、单甘酯添加量0.8%、柠檬酸添加量0.2%,在上下火均为160℃条件下,烘烤12 min。此条件下制作的饼干与空白对照饼干相比,紫淮山燕麦饼干具有高蛋白、低脂肪、高纤维的特点,营养价值更优。饼干淀粉水解指数(hydrolysis index,HI)和预估血糖生成指数(estimated glycemic index,EGI)分别为52.76、68.67,属于中等血糖生成指数食品。饼干中添加紫淮山和燕麦粉能够起到延缓淀粉消化速度的效果。