摘要
为研究糯小麦粉对面包老化的影响，将糯小麦粉以质量分数分别为0．0％、5．0％、10．0％、15．0％、20．0％、25．0％、30．0％和35．0％的比例添加到非糯加春麦粉中，用扬麦158调节其理化性质至适宜程度，测定理化性质，并将其制成面包进行品质评价，然后贮存0、2、4和6d后对面包瓤坚实度、面包体积和质量进行测定。结果表明，糯小麦粉添加比例低于15．0％时其评分与未添加糯小麦粉的对照差异不显著，但是随着糯小麦粉比例的增加面包品质会急剧降低。当糯小麦粉比例为10．0％～30．0％时，面包坚实度低，而且在贮存过程中体积和质量的损失少。因此，在不显著降低面包品质的前提下，15．0％的糯小麦粉对于延迟面包老化是最合适的比例。
In order to investigate the effect of waxy wheat flour on staling of bread, waxy wheat flour was added into Canadian Spring wheat flour at 0. 0% , 5.0% , 10. 0% , 15.0% , 20.0% , 25.0% , 30, 0% and 35.0% to produce breads. The physicochemical properties were adjusted to suitability by adding of Yangmai 158 flour, and breads were evaluated for sensory quality and loaf volume, crumb firmness and weight over a period of 0, 2, 4 and 6 days. The results showed that adding of waxy flour gradually decreased the quality of bread according to the increasing of waxy flour proportion, though there was no significant difference among blends within 15.0% waxy flour. Breads with 10. 0%-30. 0% waxy flour had lower firmness and loss of volume and weight. So 15% waxy wheat flour blend was optimal in retarding staling without significant decreasing fresh bread quality compared to the control.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2008年第2期11-16,共6页
Journal of Nanjing Agricultural University
基金
国家863计划重大专项资助项目(2001AA241033)
关键词
糯小麦
面包
老化
品质
waxy wheat
bread
staling
quality
