韧性饼干因口感松脆、层次分明等特点备受消费者喜爱,其韧性口感受配料、加工工艺等多方面因素的影响,其中面团调制是获取适宜韧性面团的关键。试验以搅拌时间(5、15、25、35、45 min)为变量探究搅拌强度对面团特性及其烘焙品质的影响。结果表明:随搅拌时间增加,面团的拉伸特性先上升后下降;流变仪测得面团弹性先上升后下降,黏性增加;低场核磁共振发现强结合水含量在35 min时出现显著下降,部分自由水析出;傅里叶变换红外光谱仪结果表明α-螺旋和β-折叠在35 min时比例下降,这与二硫键和游离巯基含量的结果相一致;扫描电镜结果显示搅拌时间会影响面团中淀粉与面筋蛋白的结合程度;同时,饼干的烘焙特性在不同搅拌时间下也存在差异,35 min条件下饼干的口感最佳,这与其质构特性结果相一致,即硬度适中,松脆可口。因此综合考虑各条件下韧性面团特性及饼干品质,最终选择搅拌时间为35 min。
Toughness biscuits are popular among consumers because of their crispy taste and distinct layers.And many factors such as ingredients and processing technology can affect their toughness, among which dough modulation is the key to obtaining suitable tough dough.The stirring time (5, 15, 25, 35, 45 min) was used as a variable to explore the effect of stirring intensity on the characteristics of ductile dough and its baking quality.The results show that with the increase of mixing time, the tensile properties of the dough first increase and then decrease.Elastic modulus G′ of the dough increases first and then decreases by a rheometer, and viscous modulus G″ continues to increase.The low-field NMR shows that the content of strongly bound water decreases significantly at 35 min, and some free water is precipitated.Fourier infrared spectrometer show that the proportions of α-helix and β-sheets decrease at 35 min, which was consistent with the results of disulfide bond and free sulfhydryl content.The results of scanning electron microscopy show that stirring time affect the binding degree of starch and gluten protein in the dough.And the baking characteristics of biscuits are also different under different stirring times, and the taste of biscuits is the best under 35 min conditions, which is consistent with the results of their texture characteristics, namely moderate hardness, crisp and delicious.Therefore, considering the characteristics of the tough dough and the quality of the biscuits under various conditions, the final mixing time of the dough is 35 min.
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