摘要
探讨不同添加量的马铃薯变性淀粉和木薯变性淀粉对面团流变学特性和面包品质的影响。结果表明:两种变性淀粉均可改善面团的流变学特性,增大面团的韧性、减小面团的延伸性,改善面团的筋力;与对照相比,马铃薯变性淀粉能有效改善面包的焙烤品质,明显增加面包的比容,有效改善面包的硬度和弹性,木薯变性淀粉对面包品质的影响不明显;马铃薯变性淀粉的最适添加量为0.8%～1.2%面粉。
The effects were studied of modified potato starch and the modified tapioca starch with different amount on rheological properties of dough and baking quality of bread. The results showed that the rheological properties of dough increased with addition of two kinds of modified starch, the tenacity increased, the extensibility decreased and the dough strength were improved. The modified potato starch improved the baking quality of bread, increased the special volume prominently, reformed the hardness and springiness of bread. But the modified tapioca starch affected the baking quality of bread not significantly. The experiment results showed that the opti mum additions of the modified potato starch was 0.8%-1.2%.
出处
《食品与机械》
CSCD
北大核心
2011年第4期20-24,共5页
Food and Machinery
基金
山东省高等学校优秀青年教师国内访问学者项目(编号:2010D104)
关键词
面包
流变学特性
面包品质
变性淀粉
bread
rheological properties
baking quality
modified starch
