摘要
主要研究小麦粉中加入不同比例的抗性淀粉(RS)后,对面团流变学特性以及焙烤食品(面包)品质的影响。结果表明,添加RS会影响面团的流变学特性,降低面包品质。为此,通过加入谷朊粉对混合粉(小麦粉+抗性淀粉)进行品质改良,研究表明,谷朊粉对混合粉面团流变学特性有明显改善作用。RS添加量控制在10%,只需添加3%的谷朊粉,面包品质就能明显改善。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied, The results showed that the resistant starch had a negative effect on the rheological properties and reduced the quality of the wheat flour, Wheat gluten considerably improved the physical properties of the composite flour. The quality of bread was the best when the RS and wheat gluten were respectively up to 10% and 3%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第3期106-108,116,共4页
Science and Technology of Food Industry
关键词
抗性淀粉
面包
谷朊粉
粉质特性
拉伸特性
resistant starch
bread
wheat gluten
farinograph
extensograph