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投稿时间：2020-03-02
投稿时间：2020-03-02
中文摘要: 以糙米粉和大豆粉为原料，分别将不同质量分数的糙米粉和大豆粉混合，研究面团的粉质特性、糊化特性及其蛋糕质构和感官品质。结果表明：随着糙米粉添加量的增加，复配粉的面团吸水率先下降后上升，形成时间先上升后下降，稳定时间逐渐上升；糊化特性改善，热稳定性增强，回生能力减弱；糙米粉和大豆粉添加量均为50%时，蛋糕硬度为534.761 g，咀嚼性为318.826 g；此时感官评分最高，为82分。
Abstract:The flour and gelatinization properties，cake texture and sensory quality of dough were studied by mixing different mass fractions of brown rice flour and soybean flour.The results showed that with an increase in the amount of flour，the water absorption rate of the pre-mixed flour dough first decreased and then increased，and the formation time first increased and then decreased.In addition，the stabilization time，gelatinization properties，and thermal stability all increased，whereas the regeneration value decreased.When the additional amount of brown rice flour and soybean flour were 50% and 50%，the cake hardness was 534.761 g and the cake chewability was 318.826 g for both types of cakes.Under these same conditions，the highest sensory scores for the cakes were both 82.
文章编号：202114019 中图分类号： 文献标志码：
基金项目:辽宁省黑山县农产品加工科技特派团（2020JH5/10400086）
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