摘要
研究了沙蒿胶的不同添加量对面包比容、硬度、水分含量、高径比及感官品质的影响，研究结果表明：在面包中添加沙蒿胶量为0．5％时，面包的保水性较好、比容最大，同时也可延缓面包的老化，对改善面包的形状具有一定的作用。
In this study,the effects of different additions of shahao flour on specific volumn, rigidity, water content, high-diameter ratio and sensory quality of bread were investigated. The results showed that when the addition was 0.5%, the water holding capacity was better than the others, and the specific volume of bread reached the maximum. At the same time, addition of shahao flour can delay aging of bread and improve the shape of bread.
基金
内蒙科技厅攻关项目：内蒙古大粒荞麦功能食品加工技术研究,项目编号2005612.
关键词
沙蒿胶
养麦粉
面包品质
Shahao flour
Buckwheat
Properties of bread
