Argüello García Elizabeth, Córdova Téllez Leobigildo, Martínez Herrera Jorge, Sánchez Sánchez Odilón, Pérez Herrera Patricia, Zaldívar Cruz Juan Manuel
Plant Genetic Resources Program, Colegio de Postgraduados Campus Montecillo, Texcoco Edo, Mexico.
Biotechnology Department, INIFAP, Campo Experimental Huimanguillo, Huimanguillo, Tabasco Mexico.
J Food Sci Technol. 2020 Sep;57(9):3502-3508. doi: 10.1007/s13197-020-04385-7. Epub 2020 Apr 8.
In this research, the dough rheological properties of wheat flour mixed with defatted edible flour to improve protein content in cookies were study. The wheat and mix proportions were 100:0 (CT, control), 95:5% (T-5), 90:10% (T-10), 85:15% (T-15), 80:20% (T-20). The dough variables responds were strength, toughness, extensibility, tenacity extensibility index, water adsorption, development time, weakening grade, and mix tolerance index. In cookies, the physicochemical and hedonic characteristic were quantified. As the addition of flour increased, the dough force and extensibility decreased up to 200.5 W × 10 J and 60 mm, but tenacity increased up to 16.46 mm, which in consequence increased the tenacity extensibility index in 1.75, respect to the control. Dough water adsorption and development time increased 7.62% and 1.00% while the weakening grade, mix tolerance index and stability decreased 60.17 UB, 79.2 UB and 2.1 min, respectively, when flour was added up to 20%. In cookies water adsorption, protein, lipids and ashes increased 1.18%, 6.98%, 0.42%, 2.26%, respectively, when 20% flour was added. The fortify cookies factor decreased 0.4 that correspond to a very good quality. The sensory evaluation indicated no differences in acceptability of fortify cookies with flour. It can be concluded that it is suitable to mix up to 80:20% wheat and flour because the alveographic and farinographic properties were in the require range to elaborate cookies, which increased 6.98% the protein content and maintained the physicochemical and hedonic acceptance.
在本研究中，对添加脱脂食用面粉以提高曲奇饼干蛋白质含量的小麦粉面团流变学特性进行了研究。小麦粉与混合粉的比例分别为100:0（CT，对照）、95:5%（T - 5）、90:10%（T - 10）、85:15%（T - 15）、80:20%（T - 20）。面团的响应变量包括强度、韧性、延展性、韧性延展性指数、吸水性、形成时间、弱化度和混合耐受性指数。对曲奇饼干的物理化学和感官特性进行了量化。随着面粉添加量的增加，面团强度和延展性分别降低至200.5 W×10 J和60 mm，但韧性增加至16.46 mm，结果使韧性延展性指数相对于对照提高了1.75。当面粉添加量达到20%时，面团吸水性和形成时间分别增加了7.62%和1.00%，而弱化度、混合耐受性指数和稳定性分别降低了60.17 UB、79.2 UB和2.1分钟。在曲奇饼干中，当添加20%面粉时，吸水性、蛋白质、脂质和灰分分别增加了1.18%、6.98%、0.42%、2.26%。强化曲奇饼干的品质因数降低了0.4，对应于非常好的品质。感官评价表明，添加面粉的强化曲奇饼干在可接受性方面没有差异。可以得出结论，小麦粉与面粉按80:20%的比例混合是合适的，因为其粉质和拉伸特性在制作曲奇饼干所需的范围内，这使得蛋白质含量提高了6.98%，并保持了物理化学和感官接受度。
