摘要
在小麦面粉中添加同种小麦提取的胚芽所制成的胚芽粉,测定其面团流变学特性及降落数值,并做馒头感官评价试验。实验表明,拉伸面积、最大拉伸阻力、拉伸阻力、拉伸比例、稳定时间和粉质质量指数与胚芽添加量呈显著线性负相关;弱化度与胚芽添加量呈显著的线性正相关;降落数值、形成时间与胚芽添加量线的相关性不显著。在一定添加范围内(0～2%)馒头总评分随胚芽粉添加量增大而增大,超过此数值则馒头总评分随添加量增加而减小;馒头的麦香味也有此趋势。
Extracting wheat germ powder and adding it to the same flour. Then, its rheological characteristics, falling number and sensory evaluation of steamed bread were determined. The result showed that extensogram area, the max dough resistance to extensibility, dough resistance to extensibility, R/E ratio, stability and flour quality number decrease markedly by wheat germ power increase. Degree of softening increase by wheat germ power increase while falling, number and dough development time have no significant relationship to germ powder. The evaluation of steamed bread and its flavour increase by wheat germ powder increase between the range 0-2%, and the evaluation decrease when added exceed this number.
出处
《食品科技》
CAS
北大核心
2007年第6期72-76,共5页
Food Science and Technology
