Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.

南瓜饼干工艺研究

在饼干基本配方上,将已经处理南瓜添加到基本配方中制作南瓜饼干。通过正交实验得到加工南瓜饼干最优配方:小麦粉100.0%、南瓜30.0%、人造奶油30.0%、白砂糖30.0%、小苏打0.50%、玉米淀粉5.0%,其它成分适量;所制作南瓜饼干质量良好,南瓜风味显著。

保健型南瓜饼干的研制

南瓜富含多种生理活性成分 ,对心脑血管疾病和糖尿病具有一定的保健功能。将南瓜加工成南瓜粉 ,再与低聚糖一起添加到面粉中研制出具有保健功能的南瓜饼干。对其配方、设备、加工工艺、操作要点进行了论述 。

海藻糖豌豆多肽南瓜饼干的研制

研制一种添加豌豆多肽、菊粉、海藻糖的低糖低脂南瓜饼干,以黄油、菊粉、海藻糖、甜菊糖、南瓜粉、豌豆多肽的添加量为考察对象进行单因素试验、正交试验以及理化指标测定。结果表明:饼干的最优配方为低筋面粉100 g、南瓜粉13 g、豌豆多肽5 g、黄油32.5 g、菊粉7 g、海藻糖42.5 g、甜菊糖1.5 g、鸡蛋液25 g;所得最终产品的水分含量为2.78%,酸价为1.32 mg/g,过氧化值为0.17 g/100 g。

响应面法优化藜麦南瓜酥性饼干配方

采用藜麦、低筋面粉、南瓜、黄油、绵白糖为主要原料制作藜麦南瓜酥性饼干,以感官评价和酥脆性为指标,通过单因素试验研究藜麦粉、南瓜浆、黄油、绵白糖对饼干品质的影响,利用响应面法建立回归方程并以感官评分为指标优化藜麦南瓜酥性饼干中藜麦粉、南瓜浆、黄油、绵白糖的最适添加量,考察各因素及其交互作用对饼干品质的影响。结果表明,藜麦南瓜酥性饼干的最佳添加量(以100 g低筋面粉为基准)为藜麦粉18.9%、南瓜浆25.4%、黄油29.9%、绵白糖30.3%;其他辅料为鸡蛋6%、奶粉6%、小苏打1.5%、盐0.6%。所得产品表面、底部均无焦边且饼干整体呈金黄色,口感酥脆、甜度适宜。