期刊论文

中文

食品工业科技

1002-0306

2023

44

18

84-90

10.13386/j.issn1002-0306.2022110208

湖北省自然科学基金(2016CFC727)。

本校为第一机构

本研究探究了不同比例壳寡糖(0~2.0%,wt%)对低筋小麦粉粉质特性、面团流变特性、酥性饼干品质及其在储藏期(35℃,28 d)中抗氧化性的影响,旨在评估壳寡糖在面团及其制品的潜在应用。结果显示:随着壳寡糖添加量增加,...展开更多 本研究探究了不同比例壳寡糖(0~2.0%,wt%)对低筋小麦粉粉质特性、面团流变特性、酥性饼干品质及其在储藏期(35℃,28 d)中抗氧化性的影响,旨在评估壳寡糖在面团及其制品的潜在应用。结果显示:随着壳寡糖添加量增加,面团的形成时间、稳定时间延长、吸水率降低、弱化度减小,筋力减弱,黏弹性降低;当壳寡糖添加量为1.5%时,饼干硬度和咀嚼性最低,分别为9422.80、2816.95 gf,口感...

In this work,the different proportions(0~2.0%,wt%)of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie,and the variations of flour properties,dough rheological properties,crisp cookie quality and antioxidation during storage(3...MORE In this work,the different proportions(0~2.0%,wt%)of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie,and the variations of flour properties,dough rheological properties,crisp cookie quality and antioxidation during storage(35℃...