胡芦巴胶对混合粉制面包及生面团品质的影响

Effect of Fenugreek Gum on the Dough Properties and Bread Quality of the Composite Flour

去皮高粱粉和粟米粉作面包用粉的替代物，以不同比例添加使用。胡芦巴胶部分替代面粉，替代率可达０．９％，研究了胡芦巴胶对流变特征及面包品质的影响。添加胶越多，生面团吸水量亦越高；添加胡芦巴胶后，生面团的稳定时间、断裂时间和机械耐力指数均有提高。按４∶１的面粉／高粱粉配方，添加０．６％胶可增大面包体积２１．８％，而０．９％的胶添加量能增大面包体积２１．３８％．

Decorticated sorghum and millet flours were used for substitution of bread making flour with different percentages. Fenugreek gum was added to the whole wheat flour as well as partially substituted wheat flour up to 0.9 %. The effects of fenugreek gum on the rheological properties and overall bread making quality were studied. The water absorption of the dough was increased with the increasing amount of the gum. Dough stability, time to breakdown, and mixing tolerance index were improved with the addition of the gum. Addition of 0.6 % of the gum to the 80/20 wheat/sorghum flour formula increased loaf volume 21.8 %. However, loaf volume was increased 21.38 % when 0.9 % gum was added to 20 % substituted wheat flour with sorghum.