小麦粉复合品质改良及营养强化的研究

STUDY ON COMPOUND QUALITY IMPROVEMENT AND NUTRITION FORTIFICATION FO WHEAT FLOUR

将各种天然或无毒、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。结果表明 :将VC、活性面筋、乳化剂及α—淀粉酶按适当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。改良后小麦粉的各项指标达到精制级面包专用粉标准及营养强化的目的。

Variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength. The farinaceous, extensible, gelatinous and baking features of the mixed wheat flour were studied. The result shows that the combination of V C, vital gluten, emulsifier and α_amylase in proportion was more effective than single improver. The quality factors of the improved wheat flours meet the quality standard of specialized bread flour in superior degree.