摘要
探讨不同添加量的谷朊粉对面包基础粉蛋白质的品质、流变特性及面包烘焙品质的影响。结果表明:谷朊粉可以明显增加面包基础粉的湿面筋含量、沉淀值和蛋白质含量,强化其流变学特性,有效改善面包烘焙品质,增大面包比容和高径比并改善其弹性和硬度。当谷朊粉添加量为10%时,面包烘焙品质最好。
The effects of wheat gluten on protein quality, rheological properties of foundational flour for bread and baking quality of bread were studied. The results showed that wet gluten content, sedimenta- tion value and protein content of the foundational flour for bread were significantly increased and the theo- logical properties were strengthened. The baking quality of the bread was improved obviously, and the spe- cific volume and ratio of height to diameter were increased. The springiness and hardness of bread were al- so improved. The bread showed the best baking quality when the addition of wheat gluten was 10%.
出处
《粮油食品科技》
北大核心
2014年第2期85-88,共4页
Science and Technology of Cereals,Oils and Foods
基金
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD2013-8-25)
关键词
面包基础粉
谷朊粉
流变特性
烘焙品质
foundational flour for bread
wheat gluten
rheological property
baking quality
