摘要
将大豆粉末磷脂添加到小麦粉中,利用粉质仪法、拉伸仪法和面包直接发酵法研究其对小麦粉面团流变学特性和面包品质的影响.结果表明,当小麦粉中添加0.8%-1.0%的大豆粉末磷脂时,可以明显改善面团稳定性和拉伸阻力,还可以提高面包的烘焙品质.当大豆粉末磷脂添加量达到1.0%时,面包体积可以增加60 cm3.
The effects of soybean lecithin flour on rehological properties of wheat flour dough and quality of bread was studied in laboratory. With farinograph, extensograph and straight dough method, the result showed that addition of soybean phosphate flour to wheat dough ranging from 0.8% - 1.0% could obviously improves the quality of wheat flour dough, including stability and the resistance of flour dough. In addition, the baking quality of bread was also improved. The loaf of bread can be increased by 60 cm^3 when the quantity of soybean reaches to 1.0%. It indicated that addition of soybean phosphate flour could improve farinogram properties of wheat dough and quality of bread.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第1期36-38,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
面包
面团
大豆粉末磷脂
品质
流变学性质
bread quality
wheat dough
soybean phosphate flour
rheological properties
