摘要
为研究添加维生素C对不同筋力小麦粉面包烘焙品质的改良效果,以师栾02-1、石优17、矮抗58和济麦22四个不同筋力小麦品种的面粉为材料,研究了维生素C对面包烘焙特性及面团流变性特性的影响。结果表明,添加维生素C对强筋品种师栾02-1和中筋品种矮抗58的面包体积有显著改良作用,而对4个品种的面包外观、面包芯色泽、面包芯质地和面包芯纹理结构均没有影响。添加维生素C对面团的弱化度和最大拉伸阻力等流变学特性的改良作用也因小麦品种而异,而且改良作用有限,不能改变小麦粉本身的加工属性。
To investigate the effects of Vitamin C on the baking quality and dough properties of different wheat flour, four wheat cultivars of Shiluan02 1, Shiyou17, Aikang58 and Jimai22 were used as materials in this study. The result showed the Vitamin C had significant effect on the bread volume of Shiluan02 1 and Aikang58, but the effect varied with cultivars. Adding of Vitamin C had no significant effects on bread structures including bread appearance, color, texture and structure. The effect of adding Vitamin C on rheological properties of wheat flour was limited and varied with cultivars. Adding of Vitamin C could not change the processing properties of wheat flour.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2012年第5期955-959,共5页
Journal of Triticeae Crops
基金
农业部全国小麦质量安全普查项目[农办质(2010)5号]
关键词
小麦粉
维生素C
烘焙特性
粉质特性
拉伸特性
Wheat flour Vitamin C Baking features Farinogragh characteristics Extensograph characteristics
