摘要
以不同的糖分别加入到高筋粉和低筋粉中 ,研究糖对面团的工艺性能影响。结果表明 :面团的面筋含量随着用糖量的增加而降低 ,且双糖的影响大于单糖。还原糖和非还原糖对面团延伸性的影响也不同。当还原糖用量在 2 0 %以内时 ,面团的延伸性随用糖量的增加而增大 ,当用糖量大于 2 0 %后 ,面筋易断裂 ,延伸性减小 ;
With different Sugar joining high protein flour and low protein flour respectively,we studied the technology function influence of sugar for dough.Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.The extensibility of dough increased when the dose of reducing sugar was within 20%.The gluten was easy broken if the sugar level in dough was over 20%,and the extensibility became low.The non-reducing sugar did not show this effect.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第4期51-53,62,共4页
Journal of the Chinese Cereals and Oils Association
