含豆浆废粉的木薯淀粉与小麦粉混合制饼干的近似特性和物理特性

Proceedings of the 1st International Conference on Chemical Science and Technology Innovation Pub Date : 2019-01-01 DOI:10.5220/0009005403390342

B. Wirjosentono, Tamrin, A. Siregar, D. A. Nasution, Paula Netti Sihombing

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引用次数: 0

摘要

采用饼干面团的糊化工艺制备了含有豆浆废粉的木薯淀粉(CS)和小麦粉(WF)的混合物，然后在10%人造黄油、1%蔗糖和0.1%食盐的存在下烘烤。结果表明，在饼干烘烤后，当CS/WF/SWP的重量比为60/40/20时，饼干的最佳成分与对照(新鲜小麦粉)的崩解时间相当。研究还发现，与使用新鲜小麦的标准饼干相比，这种饼干面团中的纤维和蛋白质以及其他营养成分都有所增加。对含有SWP的饼干样品的DSC分析表明，由于SWP的分解，增加了放热温度峰。含有SWP的饼干样品的SEM显微照片显示，由于SWP被CS/WF基质覆盖而聚集，颗粒较大。

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Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder

Blends of cassava starch (CS) and wheat flour (WF) containing soymilk waste powder (SWP) were prepared using gelatinization process for cookies dough, and then baked in the presence of 10% margarine, 1% cane sugar, and 0.1% table salt. It was found that after cookies baking, optimum composition of cookies possesses comparable disintegration time with that of control (fresh wheat flour) was obtained when used weight ratio of CS/WF/SWP = 60/40/20. It was also found that increase fibre and protein as well as other nutrition contents in the cookies dough have been revealed when compared to that of standard cookies using fresh wheat four. DSC analysis of cookies sample containing SWP showed addition of exothermic temperature peak due to decomposition of SWP. SEM micrograph of cookies sample containing SWP showed bigger granules due to aglomeration of SWP covered with CS/WF matrix.

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Proceedings of the 1st International Conference on Chemical Science and Technology Innovation

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