亚麻籽饼粕粉对面团流变学特性以及饼干品质的影响

本文将亚麻籽饼粕粉以0%～40%的比例取代低筋小麦粉，研究亚麻籽饼粕-小麦混合粉的粉质特性、糊化特性以及面团的动态流变学特性、质构特性，同时研究亚麻籽饼粕粉添加量对饼干延展比、颜色、质构及感官品质的影响，结果表明，随着亚麻籽饼粕粉含量增加，面团的吸水率从56.8%增加到80%、形成时间从1.1 min增加到13.5 min、稳定时间增加约1倍，弱化度从89降低到5，粉质质量指数增加约4.2倍，硬度从297.9增加到1438.8，同时饼干的脆性略有下降，颜色变暗。亚麻籽饼粕粉含量超过30%后，可以抑制淀粉的短期回生。添加20%及以下含量亚麻籽饼粕粉的饼干总体可接受度高、风味好、质构佳。

Effect of flaxseed cake meal on rheological properties of dough and quality of biscuit

In this study, the flaxseed cake meal was used to replace low-gluten wheat flour with 0% ~ 40%. The influence of silty and gelatinizing properties of flaxseed cake and wheat mixed flour, the dynamic rheological properties and texture properties of the dough were investigated. The effects of the addition of flaxseed cake meal on the extension ratio, color, texture and sensory quality of the biscuits were also investigated. The results from study indicate that with the increase of the content of flaxseed cake meal, the water absorption rate of the dough increased from 56.8% to 80%, the formation time increased from 1.1min to 13.5min, the stability time increased by about twice, the weakening degree decreased from 89 to 5, the quality index of flour increased by about 4.2 times, and the hardness increased from 297.9 to 1438.8. At the same time, the brittleness of the cookies decreased slightly and the color darkened. When the content of flaxseed cake meal was more than 30%, the short-term starch regeneration was inhibited. The biscuits supplemented with 20% or less flaxseed cake meal content were generally acceptable and had good flavor and texture.