蘑菇（）粉对小麦面团和功能性曲奇烘焙产品品质特性的影响。 注：原文中“mushroom ()”括号部分内容缺失，可能会影响准确理解。
Impact of mushroom () flour upon quality attributes of wheat dough and functional cookies-baked products.
作者信息
Biao Yuan, Chen Xin, Wang Song, Chen Guitang, Mcclements David Julian, Zhao Liyan
机构信息
College of Food Science and Technology Nanjing Agricultural University Nanjing China.
Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing College of Engineering China Pharmaceutical University Nanjing China.
出版信息
Food Sci Nutr. 2019 Dec 25;8(1):361-370. doi: 10.1002/fsn3.1315. eCollection 2020 Jan.
The objective of this study was to create a healthier version of a commonly consumed baked food (cookies) by replacing some of the wheat flour with a nutraceutical-rich mushroom flour. The impact of incorporating different levels of powdered mushroom () flour on the rheological properties of the cookie dough and the final cookies was therefore determined. The rheological properties of wheat dough supplemented with 0%-25% (/) of mushroom flour were analyzed using a Mixolab instrument and a shear rheometer. Increasing the ratio of mushroom-to-wheat flour in the doughs increased the peak and final viscosities, but decreased dough stability and elastic modulus. Sensory evaluation using an orthogonal test showed that 15% mushroom flour, 10% maltodextrin, and 1.5% sodium bicarbonate were the optimal composition for producing cookies with the best sensory score. In conclusion, our results showed that cookies with acceptable textures and appearances could be produced by replacing up to 15% of wheat flour with mushroom flour.
本研究的目的是通过用富含营养保健品的蘑菇粉替代部分小麦粉，制作出更健康的常见烘焙食品（曲奇饼干）。因此，测定了加入不同水平的蘑菇粉对面团流变学特性和最终曲奇饼干的影响。使用Mixolab仪器和剪切流变仪分析了添加0%-25%（/）蘑菇粉的小麦面团的流变学特性。面团中蘑菇粉与小麦粉比例的增加会提高峰值粘度和最终粘度，但会降低面团稳定性和弹性模量。使用正交试验进行的感官评价表明，15%的蘑菇粉、10%的麦芽糊精和1.5%的碳酸氢钠是制作感官评分最佳的曲奇饼干的最佳配方。总之，我们的结果表明，用蘑菇粉替代高达15%的小麦粉可以制作出质地和外观可接受的曲奇饼干。
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