CAJ | 학술논문

以玉米粉为主料，研究谷朊粉添加量及玉米配比对玉米曲奇饼干面团质构特性和曲奇饼干品质的影响。结果表明，当糯玉米粉与普通玉米粉配比为2∶3，谷朊粉添加量为2%（以总玉米粉计）时，玉米曲奇饼干的品质最佳。不同谷朊粉添加量及不同玉米粉配比条件下，玉米曲奇饼干的酥松度与其感官评分均呈现正相关，相关系数分别为0.756和0.732，表明通过用质构仪测定玉米曲奇饼干的酥松度，可为玉米曲奇饼干感官评分值的评估提供一定的依据。
이옥미분위주료，연구곡원분첨가량급옥미배비대옥미곡기병간면단질구특성화곡기병간품질적영향。결과표명，당나옥미분여보통옥미분배비위2∶3，곡원분첨가량위2%（이총옥미분계）시，옥미곡기병간적품질최가。불동곡원분첨가량급불동옥미분배비조건하，옥미곡기병간적소송도여기감관평분균정현정상관，상관계수분별위0.756화0.732，표명통과용질구의측정옥미곡기병간적소송도，가위옥미곡기병간감관평분치적평고제공일정적의거。
In this study,taking corn flour as main material,the effect of gluten content and the ratio of corn flour on the quality of corn cookies and texture properties of corn cookie's dough are investigated. The results show that when the ratio of waxy maize flour to corn flour is 2∶3,and the additive gluten amount is 2%(in total corn flour),the quality of corn cookies is the best. With the different gluten content and the ratio of different maize flour condition,the degree of degeneration and its sensory score of corn cookies are characterized by a positive correlation,the correlation coefficients are 0.756 and 0.732, respectively. This study shows that the degree of degeneration of corn cookies which is determined by texture analyzer can provide a certain basis for the estimation of corn cookie's sensory score.