面包专用粉复合品质改良的研究

Compound Quality Improvement of Specialized Bread Flour

将各种面包改良剂复合，以适当的比例添加到面筋含量适中、筋力较弱的国产小麦粉中，研究混合小麦粉的粉质特性及烘焙特性，并找出改良剂复合的最佳比例。结果表明：将强筋剂、活性面筋、乳化剂、酶活性大豆粉及α－淀粉酶等多种成分按一定比例添加到小麦粉中并科学混合均质，要比单一使用发挥更好的改良效果。改良后的小麦粉各项指标均可达到面包专用粉的质量标准。

Several bread improvers were combined and added in different proportions into local wheat flours with median gluten contents and weak gluten strengths .The farinaceous and baking features of the treated wheat flour were studied and the optimum proportions of the compound improvers are found.The results showed that combine of strength improvers,vital gluten,emulsifiers,soybean flour with vital enzyme and α-amylase in proper proportions was more effective than single improver.The quality factors of the improved wheat flours fit the quality standard of specialized bread flour.