摘要
通过探讨板栗粉对面包焙烤品质、面包贮存过程中的老化程度的影响,结果表明,适量添加板栗粉可以增加面包的体积和比容,改善面包芯的硬度,对提高面包的营养和感官品质有促进作用,同时可有效地延缓面包的老化,延长其货架期。板栗粉最佳添加量为7.5%,体积增加55.7%,比容增加68.1%,硬度减少20%,老化速度减慢。
In this paper the feasibility of adding chestnut powder as a food additive has been discussed by probing into its influences on flour baking quality and aging of bread during storage. The results showed that： chestnut powder could increase bread volume and specific volume, improve the hardness and structure of crumb, which lead to the increase of bread nutrition and sensory characteristics simultaneously. It could also reduce aging speed and extend product shelf life. In our experiments the most appropriate dosage of chestnut powder was 7.5%. At this dosage the volume and the specific volume was increased by 55.7% and 68.1% , respectively, while rigidify could reduced by 20% , plus the slow down in bread aging.
出处
《中国酿造》
CAS
北大核心
2009年第9期137-139,共3页
China Brewing
关键词
板栗粉
面包
品质
抗老化
chestnut powder
bread
character
anti - aging
