Study on Improving Quality of Highland Barley Flour and Taste of Highland Barley Biscuit by Transglutaminase

被引：0

作者：

Zhao F. ^{[1
]}

Jia D. ^{[1
]}

Zhou Y. ^{[1
]}

Zhang L. ^{[1
]}

Li Z. ^{[1
]}

Ma N. ^{[1
]}

Liu X. ^{[1
]}

机构：

[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives/School of Food and Health, Beijing Technology and Business University, Beijing

来源：

Journal of Food Science and Technology (China) | 2021年 / 39卷 / 02期

关键词：

Highland barley flour; Quality improvement; Swelling index of glutenin; Total sugar content; Transglutaminase; Water retention;

D O I：

10.12301/j.issn.2095-6002.2021.02.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In order to improve the quality of highland barley flour and the taste of highland barley biscuit which is rough and difficult to swallow, the semi-solid fermentation of highland barley flour with transglutaminase was performed, and the quality of highland barley flour and the taste of highland barley biscuit were investigated. The optimum conditions were selected via evaluating swelling index of glutenin, water retention and total sugar content before and after fermentation. Sensory scores of highland barley biscuits before and after fermentation were compared. The results showed that with the conditions of fermentation temperature 25 ℃, enzymatic time 5 h, and enzyme mass fraction 0.3%, the swelling index of glutein, water retention rate, and total sugar content were 3.36, 60.70%, and 7.19 mg/mL, respectively. In comparison with biscuit of highland barley, the biscuit of fermented highland barley was easy to form gluten during the making process and had better taste and pleasant aroma. © 2021, Editorial Department of Journal of Food Science and Technology. All right reserved.

引用

页码：110 / 116and151

共 22 条

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