摘要
探讨了应用不同添加剂对不同质量的面粉粉质曲线和烘焙品质的影响。结果表明:添加葡萄糖氧化酶、谷朊粉和VC对面粉的粉质曲线有显著的影响,脂肪氧化酶和戊聚糖酶对面粉的粉质曲线也有改进作用;应用河南省新乡市2001年产高筋优质小麦制成小麦粉,添加适量的复合改良剂进行烘焙实验,面包的体积和比容可得到显著的改善,面包面积达到864～932mL/100g面粉,比容5.50～5.76mL/g。
The effect of different additive on flour farinogram and baking quality of different quality flour was involved. Results show that addition of gluzyme、gluten and Vc can improve flour farinogram apparently, addition of novozyme and pentosanase can improve flour farinogram too; use high tendon topquality wheat which was planted in 2001 in xinxiang city to mill breadcrumb and suitable complex additive to do bread-baking experiment. As a result, bread volume and specific volumeimproved apparently. Bread volume reached to 864～932mL/100g flour and specific volume reached to 5.50～5.76mL/g.
出处
《食品科技》
CAS
北大核心
2003年第4期61-64,67,共5页
Food Science and Technology
关键词
面粉品质改良剂
粉质曲线
烘焙实验
面包粉质量
additive of flour quality
farinogram
baking experiment
breadcrumb quailty
