软质小麦品质性状与酥性饼干品质参数的关系研究

选用我国17份软质小麦品种（系）在3点种植2年，研究软质小麦品质性状与酥性饼干品质的关系，探讨优质饼干品种的筛选指标。结果表明，粉质仪和拉伸仪参数与饼干品质的相关系数较小；吹泡仪弹性、吹泡仪弹性/延伸性、碱水保持力（AWRC）、碳酸钠溶剂保持力（SRC）和蔗糖SRC与饼干直径关系密切，相关系数分别为－0.79、－0.75     

冬小麦品质性状与蛋糕酥饼烘烤品质性状关系的研究

 测定26个冬小麦品种的品质性状，并进行了蛋糕酥饼烘烤实验及品质评价。蛋糕和酥饼品质受面筋含量和面团强度的强烈影响。α-淀粉酶活性、面粉粗脂肪含量对品质也有一定影响。籽粒角质率也影响蛋糕酥饼的品质，以软质小麦较好。改良蛋糕、酥饼用小麦粉品质的关键是降低面筋含量和面筋强度。育种早期可注意选择低沉淀值（小于22ml）软质小麦。分析表明，我国偏南部更适宜用作糕点粉小麦品种的选育和面粉生产基地。     

苜蓿食用叶蛋白的提取及其在曲奇中的应用研究

[目的]为了研究苜蓿食用叶蛋白的提取及其在曲奇中的应用。[方法]以压块苜蓿为原料,采用酸度法和离心法相结合提取苜蓿食用叶蛋白质。[结果]随着苜蓿蛋白添加比例的增加,面粉的吸水率增加,面团的形成时间、稳定时间缩短,弱化度增加,评价值降低,面团的最大拉伸阻力、拉伸能量减少,拉伸长度先增加后减小。随着苜蓿蛋白添加量的增加,曲奇面团的弹性降低,曲奇的黏着性、硬度、弹性、胶着性、咀嚼度、回复性减小,而它的酥脆性增大。添加2%的苜蓿蛋白的曲奇评价值最高。[结论]苜蓿蛋白对曲奇而言,是良好的营养强化剂和面团改良剂(弱筋剂),添加的最佳比例是2%。     

红茶饼干的制作

[目的]研究红茶饼干的制作工艺。[方法]添加不同量的超微红茶粉、小苏打和水,研究其对红茶饼干品质的影响。[结果]当超微红茶粉用量为4.0%、小苏打用量为1.0%、水的用量为44.0%时,所烤制的饼干具有良好的感官品质和一定的营养保健功能。[结论]该研究可为饼干行业的发展提供有益的帮助。     

软红冬小麦品质性状与饼干直径的关系

以57份软红冬小麦品种(系)为材料,通过测定出粉率、面粉颗粒度、蛋白质含量、溶剂保持力和RVA参数等指标,研究了小麦品质性状与饼干直径的关系。结果表明,品种(系)间的品质性状和饼干直径变异较大。在16个品质性状中,有11个与饼干直径呈显著或极显著相关,其中碳酸钠SRC、水SRC、蔗糖SRC与饼干直径的相关最密切,相关系数分别为-0.8643(P0.01)、-0.8579(P0.01)和-0.7566(P0.01),可作为饼干品质的筛选指标。采用最短距离法对57份小麦品种(系)的饼干直径进行聚类分析,结果聚为3大类及若干亚类,3大类饼干平均直径分别为16.75、15.14和18.45cm。筛选出9个饼干直径超过宁麦9号的种质资源,可作为优质饼干小麦品种选育的中间材料加以利用。     

Formulation and Physicochemical and Sensorial Evaluation of Biscuit-Type Cookies Supplemented with Fruit Powders

Cashew apple and guava residues from fruit juice industry were prepared as dehydrated fruit powders and used at different levels of wheat flour substitution for cookies formulations. The effects of guava and cashew apple fruit powders supplementation on physicochemical and sensorial characteristics of the cookies were evaluated. The pH, fibre and protein content were significantly affected. Biscuits with 15 g and 20 g/100g cashew apple and guava fruit powders showed the highest scores for sensorial attributes, respectively. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain cookies with value-added food ingredient within the standards.     

Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties

Cookie is one of the favorite cereal products which could be formulated by using various ingredients for enrichment. The aim of this study was to determine the effects of the inactivate yeast cells addition to cookie formulation in terms of glutathione (GSH) content, antioxidant activities, physicochemical and sensorial properties. Also, the cookies were produced with GSH (pure, 98%) addition to compare the effects of inactive yeast GSH with pure GSH on revealed properties. According to results, The GSH contents and the antioxidant activities increased in dough and cookie samples with inactive yeast addition compared to control and pure GSH added dough and cookie samples. The increases in GSH contents and antioxidant activities were observed after baking in all samples. The pure GSH addition increased the moisture content, spread ratio and L* value while decreased the hardness and b* values of the cookies. The contrary results were obtained by inactive yeast addition in terms of the physicochemical properties where the protein content of the cookies increased with inactive yeast addition by approximately 25%. The loss of GSH content decreased while the antioxidant activities and nutritional value increased in cookies by inactivate yeast addition.     

中国软质小麦品种戊聚糖含量的遗传变异及其与饼干加工品质的关系

 戊聚糖是影响小麦营养和加工品质的重要因素。将17份软质小麦品种进行了两年多点试验，分析了水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量的遗传变异和基因型、环境及其互作对其影响；同时研究了3种戊聚糖含量与其它品质性状的关系。结果表明，中国软质小麦品种3种戊聚糖含量均存在显著差异，水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量的变异范围分别为0.54%~1.07%、0.87%~1.43%和1.51%~2.47%。基因型和环境对3种戊聚糖含量的影响均达1%显著水平，且基因型是影响水溶性戊聚糖含量的主要因素；基因型和环境互作对其影响未达显著水平。3种戊聚糖含量与粉质仪吸水率呈5%显著正相关，r值分别为0.51、0.55和0.66；水溶性戊聚糖含量与峰值粘度、低谷粘度、最终粘度和峰值时间之间的相关均达1%显著水平，r值分别为-0.72、-0.72、-0.66和-0.70；水溶性戊聚糖和总戊聚糖含量与饼干直径的相关皆达1%的显著水平，相关系数分别为-0.70和-0.69。因此，在软质小麦育种中应注意选择戊聚糖含量较低的品种。     

Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking

In order to monitor changes that occurred in cookie diameter during baking, a method of calculating cookie diameter was developed using Image Tools software. Cookie images were taken at 30-s intervals during baking using a digital camera. Six biscuit flour types were used in the trial. After the first minutes of baking, a rapid period of expansion started which was significantly different for flour types and finally, after approximately 6th min to the end of baking, cookies showed a slight shrinkage in diameter. A high and significant correlation was found between cookie spread rate and cookie final diameter (r = +0.73, P < 0.001). The technique of lubricated uniaxial compression showed all doughs made from different biscuit flour indicated pseudo-plastic rheological behaviour. However, the measured extensional properties did not correlate with the cookie final diameter.     

Significance of furosine as heat-induced marker in cookies

The effects of recipe formulation in terms of leavening agents (ammonium and sodium bicarbonates), sugars (sucrose and glucose), initial moisture content, and baking conditions (temperature and time) on furosine formation in cookies were studied. The cookies were baked at different temperatures for different times to monitor the progress of the early stage of the Maillard reaction. Change in furosine levels as an indicator of the Amadori products showed a typical kinetic behavior with a rapid increase to an apparent maximum followed by exponential decrease during baking. Initial water activity of cookie dough had no remarkable effect on the apparent maximum, but lowering the water activity decreased the time required to attain it. In addition, levels of furosine in the final product are highly correlated to the initial water content of dough at the same baking conditions. The levels of furosine attained were significantly lower in cookies composed of sucrose than in cookies composed of glucose. Early stage of the MR is rapidly overcome during baking as the Amadori product degraded in the advanced stage. Among the leavening agents, ammonium bicarbonate was the most effective for the progress of the Maillard reaction in cookies during baking.