小麦芽粉的应用对面包品质影响的研究

Application and Effect of Malt Flour on Bread Quality

研究探讨了小麦芽粉的添加量对面包品质和面团粉质性能的影响以及小麦芽粉面包的生产工艺.实验结果表明:小麦芽粉的的使用对面包的品质具有一定的改善作用,经过烘烤处理的小麦芽粉在面包生产中的最适宜添加量为6%～8%;通过正交实验得出了麦芽面包的最佳生产工艺条件.

The effect of wheat malt powder on the quality of bread,and the rheological properties of flour as well as the optimum processing conditions for production of wheat malt powder bread were studied and discussed.The results of experiments showed that the usage of the wheat malt powder had a positive effect on the quality of bread and the optimum adding amount was 6%~8% of flour weight.In addition,the best processing technology for production of wheat malt powder bread was obtained by the orthogonal experiments.