摘要
研究了板栗粉对面包品质的影响,结果表明适量添加板栗粉可以增加面包的体积和比容,提高面包的弹性、平滑度等感官品质。在实验条件下,板栗粉7.5%为最佳添加量,面包体积增加55.7%,比容增加68.1%,硬度下降为对照组的53.9%,感官评分最高。
In this paper the feasibility of adding chestnut powder as a food additive has been discussed by probing into its influences on flour baking bread quality. The results obtained showed that：chestnut powder could increase bread volume and specific volume,improve the rigidify and structure of crumb.which lead to the increase of flexibility ,smoothness and sensory characteristics simultaneously. In our experiments the most appropriate dosage of chestnut powder was 7.5%. At this dosage the volume was increased by 55.7%.The specific volume by 68.1%, the hardness was reduced by 53.9%,sensory score was the highest.
出处
《粮食加工》
2010年第4期77-79,共3页
Grain Processing
关键词
板栗粉
面包
比容
感官评分
chestnut powder
bread
sensory score
specific volume
