粗制粉微型面包的制作及其评价

Making and Evaluation of the Minitype Bread with Wheat Meal

制作10g粗制粉面包,过程简便、用量少、效率较高。通过比较粗制粉与精制粉制作的面包品质,发现两者表现出相当的一致性;将两类粉制作的面包进行分类发现,不同品质的材料也具有较为一致的对应;分析其面包同主要品质性状的相关性表明,它们间达到显著或极显著的水平。因而,采用10g粗制粉面包的制作方法,可以快速有效地获得鉴定小麦育种的材料、粮食和食品行业的原料等相关信息,以甄别其是否适合制作面包。

For the sake of simplifying process, lessening the dosage per sample and thereby improving bread making efficiency, 10g bread pieces were made with wheat meal. Through the quality comparison of the bread products made of wheat flour and meal, these two kinds of raw materials had fair consistency. And the quality of the three groups of bread products were also in correspondence with their raw materials. Analysis indicated that there was a significant correlation between the main properties of the three kinds of bread products and that of their raw materials. Therefore, making 10g bread with wheat meal is a fast and effective way to gain the relative information in material assessment for wheat breeding as well as grain and food evaluation so as to verify if the material is suitable for bread making.