摘要
采用四种具有代表性的不同面粉生产面包(圆餐包),研究面粉品质参数对面包配方及品质的影响。结果表明面筋指数、吸水率、面团形成时间、阻力延伸比等面粉品质参数与面包的生产工艺及品质参数具有高度的相关性(>0.95)。
The correlation between flour quality index and bun quality was studied by preparation of bun with four different kind of flour. It was found that the gluten index, water absorption, dough development time, ratio of resistance and extensibility of the flour were highly related to the bun technology and final product quality.
出处
《现代食品科技》
EI
CAS
2009年第10期1159-1162,共4页
Modern Food Science and Technology
关键词
吸水率
粉质
拉伸
面筋指数
湿面筋含量
面包品质
water absorption
farinograph
extensograph
gluten Index
wet gluten
bread quality
