摘要
研究了国产小麦粉各品质因素对甜酥性饼干品质的影响,结果表明,面筋的质和量均有重要影响,细度和损伤淀粉对甜酥性饼干品质有着显著影响,而α-淀粉酶活力对甜酥性饼干品质则无显著影响。可以用面团流变学试验中的形成时间、稳定时间和评价值、拉伸阻力和延伸性等指标来评价饼干专用粉的品质和甜酥性饼干专用粉的质量指标。
Having investigated various factors of domestic wheat flour which affect the quality of biscuit, it is found that the gluten coatent and quality greatly affect the quality of biscuit, the fineness and content of damaged starch also have remarkable effects, but the activity of α-amylase has little effect. The study shows that the quality of biscuit flour could be estimated by dough forming time. Stability time, curve score, resistancy to pulling force and extensibility from the its dough rheological testing.
关键词
饼干粉
专用粉
面粉品质
湿面筋
Biscuit flour
Specific flour
Soft flour
Quality of wheat flour
Crude gluten
