松茸粉对面团流变特性及饼干品质的影响
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摘要
为研究添加松茸粉对面团流变特性和饼干品质的影响,对不同添加量松茸粉面团的热机械学特性、淀粉糊化特性和动态流变学特性进行分析,同时测定松茸曲奇饼干的物理特性、感官评价及营养品质。结果表明,添加松茸粉使得面团的稳定时间、最大黏度指数、峰值黏度、谷值黏度、最终黏度显著降低,蛋白弱化度增加,面团面筋蛋白结构被破坏。随着松茸粉添加量的增加,tanδ先升高后降低,面团弹性先降低后升高,曲奇饼干的硬度和感官评分先升高后降低。当松茸粉添加量达到6%时,松茸曲奇的风味和口感更易被接受。与普通曲奇相比,松茸曲奇的蛋白质和膳食纤维含量分别提高了58.08%和191.24%,必需氨基酸含量升高了32.77%,氨基酸评价更接近联合国粮食及农业组织/世界卫生组织标准,营养价值更优。
In order to study the effect of Tricholoma matsutake powder on rheological properties of dough and quality characteristics of biscuits, the thermal mechanical properties, starch gelatinization characteristics and rheological properties of doughs with different amounts of T. matsutake powder added were analyzed and the physical properties, sensory evaluation and nutrient quality of biscuits made from the doughs were measured. The results showed that dough stability time, maximum viscosity index, peak viscosity, trough viscosity and final viscosity were reduced significantly with the addition of T. matsutake powder, while the degree of protein weakening was increased and the structure of gluten was destroyed. As the proportion of T. matsutake powder increased, tan δ increased ?rstly and then decreased, which indicated the opposite trend for dough elasticity. The hardness and sensory score of biscuits increased ?rstly and then decreased. The?avor and taste of biscuits were more acceptable with the addition of 6% T. matsutake powder, and the contents of protein,dietary fiber and essential amino acids were increased by 58.08%, 191.24% and 32.77%, respectively compared to the control without the addition of T. matsutake powder. Moreover, the amino acid pro?le was in accordance with the Food and Agriculture Organization/World Health Orgnaization standard, and the nutritional value was higher.
In order to study the effect of Tricholoma matsutake powder on rheological properties of dough and quality characteristics of biscuits, the thermal mechanical properties, starch gelatinization characteristics and rheological properties of doughs with different amounts of T. matsutake powder added were analyzed and the physical properties, sensory evaluation and nutrient quality of biscuits made from the doughs were measured. The results showed that dough stability time, maximum viscosity index, peak viscosity, trough viscosity and final viscosity were reduced significantly with the addition of T. matsutake powder, while the degree of protein weakening was increased and the structure of gluten was destroyed. As the proportion of T. matsutake powder increased, tan δ increased ?rstly and then decreased, which indicated the opposite trend for dough elasticity. The hardness and sensory score of biscuits increased ?rstly and then decreased. The?avor and taste of biscuits were more acceptable with the addition of 6% T. matsutake powder, and the contents of protein,dietary fiber and essential amino acids were increased by 58.08%, 191.24% and 32.77%, respectively compared to the control without the addition of T. matsutake powder. Moreover, the amino acid pro?le was in accordance with the Food and Agriculture Organization/World Health Orgnaization standard, and the nutritional value was higher.
引文
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[10]胡秋辉,高永欣,杨文建,等.混合实验仪评价香菇粉对面团流变特性的影响[J].中国农业科学, 2013, 46(10):2159-2167. DOI:10.3864/j.issn.0578-1752.2013.10.022.
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[12]汤晓智,扈战强,周剑敏,等.糙米粉对小麦面团流变学及饼干品质特性的影响[J].中国农业科学, 2014, 47(8):1567-1576.DOI:10.3864/j.issn.0578-1752.2014.08.013.
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[14]张梦甜,杨文建,裴斐,等.响应面法优化酶法制备杏鲍菇蛋白及其营养评价[J].食品科学, 2015, 36(13):125-130. DOI:10.7506/spkx1002-6630-201513024.
[15]汤卫东,吴敬涛,赵丹.麦麸超微粉对面团特性及制品品质的影响[J].食品科学, 2010, 31(19):204-208.
[16]孔晓雪,王爱,丁其娟,等.高膳食纤维面团粉质特性与面包烘焙特性的研究[J].食品科学, 2013, 34(17):111-115. DOI:10.7506/spkx1002-6630-201317025.
[17]李俊辉. Mixolab在稻米食味品质检测上的应用研究[D].北京:中国农业科学院, 2009:38-40.
[18]袁彪.两种富集食用菌超微粉面包特性及风味物质研究[D].南京:南京财经大学, 2013:21.
[19]杨宇.猴头菇、白灵菇粉对面团流变学特性及挂面品质的影响[D].杨凌:西北农林科技大学, 2017:47-48.
[20]张国权,史一一,魏益民,等.荞麦淀粉的真菌淀粉酶酶解动力学研究[J].农业工程学报, 2007, 23(5):42-46. DOI:10.3321/j.issn:1002-6819.2007.05.007.
[21]李娜,张英华.用RVA仪分析玉米淀粉的糊化特性[J].中国粮油学报, 2011, 26(6):20-24.
[22]TORBICA A, HADNADEV M, DAPCEVIC T. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat?our[J]. Food Hydrocolloids, 2010, 24(6/7):626-632.DOI:10.1016/j.foodhyd.2010.03.004.
[23]G U A D A R R A M A-L E Z A M AAY,C A R R I L L O-N A V A SH,VERNON-CARTER E J, et al. Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends[J]. Journal of Cereal Science,2016, 69:158-165. DOI:10.1016/j.jcs.2016.03.011.
[24]刘俊飞,汤晓智,扈战强,等.外源添加面筋蛋白对小麦面团热机械学和动态流变学特性的影响研究[J].现代食品科技, 2015, 31(2):133-137. DOI:10.13982/j.mfst.1673-9078.2015.2.023.
[25]周剑敏,汤晓智,南娉娉.香菇粉对小麦面团热机械学和动态流变学特性的影响研究[J].中国粮油学报, 2014, 29(7):7-11.
[26]王颖周.玉米和绿茶在曲奇饼干加工中的应用研究[D].合肥:安徽农业大学, 2013:17.
[27]王庆佳.海带酥性饼干加工技术及其淀粉消化特性的研究[D].福州:福建农林大学, 2016:23.
[28]VITALI D, DRAGOJEVI?I V,?EBE?I?B. Effects of incorporation of integral raw materials and dietary?bre on the selected nutritional and functional properties of biscuits[J]. Food Chemistry, 2009, 114(4):1462-1469. DOI:10.1016/j.foodchem.2008.11.032.
[29]赵丽,李倩,朱丹实,等.膳食纤维的研究现状与展望[J].食品与发酵科技, 2014, 50(5):76-82; 86. DOI:10.3969/j.issn.1674-506X.2014.05-020.
[30]吴莹莹,鲍大鹏,王瑞娟,等.6种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价[J].食品科学, 2018, 39(10):263-268.DOI:10.7506/spkx1002-6630-201810040.
[31]刘刚,王辉,周本宏.松茸氨基酸含量的测定及营养评价[J].中国食用菌, 2007, 26(5):51-52. DOI:10.3969/j.issn.1003-8310.2007.05.016.
[2]李强,张利,李小林,等.四川5个产区松茸挥发性成分比较研究[J].天然产物研究与开发, 2015, 27(8):1368-1373. DOI:10.16333/j.1001-6880.2015.08.010.
[3]王正德,金玉红,杜金华.豌豆分离蛋白对小麦粉面团特性及挂面品质的影响[J].中国粮油学报, 2018, 33(3):21-26; 63.
[4]孔晓雪,王爱,丁其娟,等.高膳食纤维面团粉质特性与面包烘焙特性的研究[J].食品科学, 2013, 34(17):111-115. DOI:10.7506/spkx1002-6630-201317025.
[5]吴彤娇,王玮,白利琴,等.不同改良剂改善小米粉面团流变学及热力学特性的比较研究[J].食品科技, 2018, 43(2):272-278.
[6]刘婷婷,矫艳平,刘鸿铖,等.鲜平菇处理方法对面包品质的影响[J].食品科学, 2015, 36(24):29-34. DOI:10.7506/spkx1002-6630-201524005.
[7]NG S H, ROBERT S D, AHMAD W A N W, et al. Incorporation of dietaryfibre-richoystermushroom(Pleurotussajor-caju)powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit[J]. Food Chemistry,2017, 227:358-368. DOI:10.1016/j.foodchem.2017.01.108.
[8]刘洋,李波,芦菲,等.豆腐渣粉对面包面团质构特性的影响[J].河南科技学院学报(自然科学版), 2012, 40(3):54-58. DOI:10.3969/j.issn.1673-6060-B.2012.03.014.
[9]王凤,黄卫宁,刘若诗,等.采用Mixolab和Rheometer研究含外源蛋白燕麦面团的热机械学和动态流变学特性[J].食品科学, 2009,30(13):147-152.
[10]胡秋辉,高永欣,杨文建,等.混合实验仪评价香菇粉对面团流变特性的影响[J].中国农业科学, 2013, 46(10):2159-2167. DOI:10.3864/j.issn.0578-1752.2013.10.022.
[11]BUCSELLAB,TAKáCSá,VIZERV,etal.Comparisonofthe effects of different heat treatment processes on rheological properties of cake and bread wheat?ours[J]. Food Chemistry, 2016, 190:990-996. DOI:10.1016/j.foodchem.2015.06.073.
[12]汤晓智,扈战强,周剑敏,等.糙米粉对小麦面团流变学及饼干品质特性的影响[J].中国农业科学, 2014, 47(8):1567-1576.DOI:10.3864/j.issn.0578-1752.2014.08.013.
[13]CHAUHANA,SAXENADC,SINGHS.Totaldietaryfibre andantioxidantactivityofglutenfreecookiesmadefromraw andgerminatedamaranth(Amaranthusspp.)flour[J].LWT-Food ScienceandTechnology,2015,63(2):939-945.DOI:10.1016/j.lwt.2015.03.115.
[14]张梦甜,杨文建,裴斐,等.响应面法优化酶法制备杏鲍菇蛋白及其营养评价[J].食品科学, 2015, 36(13):125-130. DOI:10.7506/spkx1002-6630-201513024.
[15]汤卫东,吴敬涛,赵丹.麦麸超微粉对面团特性及制品品质的影响[J].食品科学, 2010, 31(19):204-208.
[16]孔晓雪,王爱,丁其娟,等.高膳食纤维面团粉质特性与面包烘焙特性的研究[J].食品科学, 2013, 34(17):111-115. DOI:10.7506/spkx1002-6630-201317025.
[17]李俊辉. Mixolab在稻米食味品质检测上的应用研究[D].北京:中国农业科学院, 2009:38-40.
[18]袁彪.两种富集食用菌超微粉面包特性及风味物质研究[D].南京:南京财经大学, 2013:21.
[19]杨宇.猴头菇、白灵菇粉对面团流变学特性及挂面品质的影响[D].杨凌:西北农林科技大学, 2017:47-48.
[20]张国权,史一一,魏益民,等.荞麦淀粉的真菌淀粉酶酶解动力学研究[J].农业工程学报, 2007, 23(5):42-46. DOI:10.3321/j.issn:1002-6819.2007.05.007.
[21]李娜,张英华.用RVA仪分析玉米淀粉的糊化特性[J].中国粮油学报, 2011, 26(6):20-24.
[22]TORBICA A, HADNADEV M, DAPCEVIC T. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat?our[J]. Food Hydrocolloids, 2010, 24(6/7):626-632.DOI:10.1016/j.foodhyd.2010.03.004.
[23]G U A D A R R A M A-L E Z A M AAY,C A R R I L L O-N A V A SH,VERNON-CARTER E J, et al. Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends[J]. Journal of Cereal Science,2016, 69:158-165. DOI:10.1016/j.jcs.2016.03.011.
[24]刘俊飞,汤晓智,扈战强,等.外源添加面筋蛋白对小麦面团热机械学和动态流变学特性的影响研究[J].现代食品科技, 2015, 31(2):133-137. DOI:10.13982/j.mfst.1673-9078.2015.2.023.
[25]周剑敏,汤晓智,南娉娉.香菇粉对小麦面团热机械学和动态流变学特性的影响研究[J].中国粮油学报, 2014, 29(7):7-11.
[26]王颖周.玉米和绿茶在曲奇饼干加工中的应用研究[D].合肥:安徽农业大学, 2013:17.
[27]王庆佳.海带酥性饼干加工技术及其淀粉消化特性的研究[D].福州:福建农林大学, 2016:23.
[28]VITALI D, DRAGOJEVI?I V,?EBE?I?B. Effects of incorporation of integral raw materials and dietary?bre on the selected nutritional and functional properties of biscuits[J]. Food Chemistry, 2009, 114(4):1462-1469. DOI:10.1016/j.foodchem.2008.11.032.
[29]赵丽,李倩,朱丹实,等.膳食纤维的研究现状与展望[J].食品与发酵科技, 2014, 50(5):76-82; 86. DOI:10.3969/j.issn.1674-506X.2014.05-020.
[30]吴莹莹,鲍大鹏,王瑞娟,等.6种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价[J].食品科学, 2018, 39(10):263-268.DOI:10.7506/spkx1002-6630-201810040.
[31]刘刚,王辉,周本宏.松茸氨基酸含量的测定及营养评价[J].中国食用菌, 2007, 26(5):51-52. DOI:10.3969/j.issn.1003-8310.2007.05.016.