Processing Technlogy And Quality Analysis Of Rose Biscuit

Rose has a long history of cultivation in China.It has a history of more than 2000 years that has a wide range of distribution and high yield.Rose contains a variety of healthy nutrients,such as protein,fat,starch,amino acids and vitamins.In this paper,rose powder with different proportion was added to low gluten wheat flour.The effect of rose on the quality of crispy biscuits was studied by studying its rheological properties(farinography,gelatinization,solvent retention capacity,SRC)and the change trend of dough texture.Through single factor experiment,principal component analysis and response surface optimization design,determine which the best technological formula of rose biscuit.At the same time,the anti-oxidation ability of rose biscuit was studied by simulating the digestion experiment in vitro and comparing with the anti-oxidation ability of original biscuit.The experimental results show that:(1)With the increase of the mass fraction of rose powder,the stability time of the dough was shortened,and the weakening degree,water absorption and formation time of the dough were increased.Especially when the amount of rose powder was 10%-20%,the degree of dough weakening increased significantly(P < 0.05),that is,with the decrease of dough stability,the degree of dough weakening increased.Due to the addition of rose powder,the content of gluten protein decreased,which led to the formation of dough time extended,water absorption increased.(2)With the increase of rose powder mass fraction,the peak viscosity,holding time,final viscosity and retrogradation value of dough decreased,and the final viscosity and retrogradation value decreased significantly(P < 0.05).When the mass fraction of rose powder reaches 15%,the peak viscosity,holding time,final viscosity and retrogradation value decrease most obviously,and the gelatinization temperature first increases and then decreases.The addition of rose powder can effectively improve the gelatinization characteristics of flour and increase the crispness of biscuits.(3)After adding rose powder,the four SRC values of dough increased gradually.Compared with the control group,the SRC values of pure water and sucrose were significantly different(P < 0.05).With the increase of rose powder mass fraction,rose powder mass fraction was 0% to 15%,there was no significant difference between the components(P > 0.05).When Rose powder mass fraction was 20%,SRC and lactate SRC of sodium carbonate increased significantly(P < 0.05).(4)Compared with the control group,when the rose powder content was more than 10%,the dough hardness increased significantly(P < 0.05).When the mass fraction of rose powder is 0% to 10%,there is no significant difference between the groups in the adhesiveness,but when the mass fraction of rose powder is more than 10%,the adhesiveness of dough is significantly reduced(P < 0.05),the elasticity of dough is decreased,and the adhesiveness is reduced,indicating that the processing performance of dough will be poor when the addition of rose powder is increased.(5)On the basis of single factor experiment,the effect of rose powder mass fraction,butter mass fraction,sugar powder mass fraction,whole egg liquid mass fraction and bulking agent compound proportion on rose crisp biscuit quality was discussed by response surface optimization experiment and principal component analysis.On this basis,the best formula of rose crisp biscuit was obtained: 15% rose powder,60% butter and 35% sugar.The biscuits are crispy and delicious with rich rose flavor.(6)Through the simulated digestion test in vitro,taking the original biscuits as the control,the total reducing power,ABTS+· scavenging capacity and FRAP value of total antioxidant capacity of Rose Crisp biscuits were studied.The results showed that the antioxidant capacity of rose biscuits was higher than that of original biscuits in the stages of simulating oral digestion,gastrointestinal digestion and intestinal absorption digestion.Among them,the antioxidant capacity of rose biscuit was significantly higher than that of original biscuit(P < 0.05).