【摘要】 添加改性处理的糙米粉可以解决无麸质饼干加工过程中生坯吸水性高、延展性差、成型困难等问题，为了明确改性糙米粉对无麸质饼干理化性质的影响，在不同双螺杆挤压条件(135、145、155℃，水分含量17%、20%、23%)下对糙米粉进行处理，对糙米粉的膨化特性、水合特性、溶解特性、糊化特性和饼干的色度、质构、感官评价进行测定。结果表明:糙米粉在155℃、水分含量17%挤压条件下膨化率最高;在135℃、水分含量20%挤压条件下膨化势最高; 145℃、水分含量17%挤压条件下溶解度最大;在135℃、水分含量20%挤压条件下黏度最大;糙米粉的膨化温度在135～155℃时，曲奇饼干的L~*先升高后降低，a~*先降低后升高;添加挤压处理的改性糙米粉后饼干硬度提高了19.9%～132.0%，且135℃、水分含量17%挤压条件下饼干硬度最大;在155℃、水分含量17%和135℃、水分含量23%挤压条件下的糙米粉制作的饼干口感酥松、香味浓郁、颗粒均匀、无异味，感官评价得分较高。挤压处理后的糙米粉，其水合特性和溶解度都得到提高，回生值减小，从而能延缓米制品的老化、缩短烘焙时间，并提高其营养价值。更多还原

【Abstract】 To address issues such as high water absorption,poor extensibility,and difficult shaping of dough during the processing of gluten-free biscuits,modified brown rice flour can be added.To clarify the impact of modified brown rice flour on the physicochemical properties of gluten-free biscuits,brown rice flour was treated under different twin-screw extrusion conditions(temperatures:135,145,155 ℃; moisture contents:17%,20%,23%).The swelling properties,hydration properties,solubility,pasting properties of brown rice flour,as well as the color,texture,and sensory evaluation of biscuits were measured.The brown rice flour was treated under different twin-screw extrusion conditions,and the best extrusion conditions were obtained by variance and correlation analysis,and the highest score of sensory evaluation of biscuits was obtained.The results showed that the swelling ratio of brown rice flour was the highest under the extrusion condition of 17% moisture cotent at 155 ℃,and the swelling potential was the highest under the extrusion condition of 20% moisture content at 135 ℃.There was no significant difference in brown rice flour under different extruding conditions.The maximum solubility was obtained at 145 ℃ and 17% moisture content.The viscosity of brown rice powder was the highest under 135 ℃ and 20% moisture content.When the puffing temperature of brown rice flour was between 135℃ and 155 ℃,the L~* value of biscuits first increased and then decreased,the a~* value first decreased and then increased.The hardness of the biscuits with modified brown rice flour increased by 19.9%-132.0%,with the highest hardness observed at135 ℃ and 17% moisture content.Under the conditions of temperature 155 ℃ and 17% moisture content or135 ℃ and 23% moisture content,the biscuits made from brown rice flour had the best taste,strong flavor,uniform particles,and no odor,achieving high sensory evaluation scores.Extrusion treatment improved the hydraulic properties and solubility of brown rice flour to a certain extent,reduced the retro gradation value,alleviated the aging of rice products,shortened the baking time,and enhanced their nutritional value.更多还原