Effects of different hydrophilic colloids on quality characteristics of fermented multigrain pancakes
In order to improve the quality of fermented multigrain pancakes,wheat flour,buckwheat flour,corn flour and soybean flour were used as raw materials to prepare cereal batter,and different types of hydrocolloids were added to prepare fermented multigrain pancakes.The rheological properties of the batter,as well as the sensory attributes,moisture content,color,texture,flavor,and microstructure of the fermented multigrain pancakes,were analyzed.The results showed that compared with the control group,the addition of hydrophilic colloids reduced the hardness of the samples by 3.01%,increased their elasticity and moisture content by 2.8%and 14.89%,respectively,improved their microstructure and flavor,but had no significant effect on their color.With the increase of the addition of Arabic gum and xanthan gum,the hardness of the samples decreased by 1.56%and 0.57%,respectively,and the moisture content increased by 14.14%and 1.82%,respectively.Compared with other hydrophilic colloids,pancakes containing carrageenan and hydroxypropyl methylcellulose have lower hardness values,but there is no significant difference between different addition amounts.Among them,adding 0.2%Arabic gum can significantly improve the viscosity of the batter and the flavor of the pancake.The sample has the lowest hardness value(666.83 g),the highest moisture content(37.21%),and the highest comprehensive sensory score(81.8 points).Provide reference for improving the quality of mixed grain flour products through research.
国家科技期刊平台
NSTL
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