优质营养保健面包专用粉的研制

Development of Tailored Flour for Nutritional Bread With High Quality

将多种天然或无毒、营养丰富的小麦粉改良剂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 ,研究了混合后小麦粉的粉质、拉伸、糊化及烘焙特性 ;分析了不同复合模式的改良效果 ,并找出了α 淀粉酶的最佳添加量及VC、酶活性豆粉、单甘酯的最佳复合比例。结果表明 :复合添加要比单一使用发挥更好的改良效果 ;

Various natural or nonpoisonous and nutritional wheat flour improvers were added in suitable proportions into domestic wheat flour with median gluten content and relative weak gluten strength. The farinaceous, extensible, gelationizing and baking features of the wheat flour after mixing were studied. The improvement effects of various improvers in different compound modes were analysed. The optimum adding amount of α-amylase and the optimum compound proportions of VC, soybean with vital enzyme and distilled monoacyglycer(DMAC) were determined. The result showed that the compound improvers were more effective than single improver. The quality factors of the improved wheat flour fit the quality standard of the tailored flour for bread in superior degree.\;