偶氮甲酰胺对面粉粉质及面包质量的影响

Effects of Azodicarbonamide on the Quatily of Flour and Bread

研究了不同添加量的偶氮甲酰胺对特一粉、特二粉粉质曲线及拉伸曲线的影响 ,找出偶氮甲酰胺的最佳添加量 2 0mg/kg。进行偶氮甲酰胺不同添加量的面包烘焙试验 。

The effects of azodicarbonamide(ADA) in different addition amount on farinogram and extensograph curves of Special Flour Ⅰ and Ⅱ were studied. The optimum addition amount of ADA has been found to be 20 mg/kg . Through bread baking test with addition of ADA in different amount, the relationship between the addition amount of ADA and the bread quality has been established; and also the improving effect of ADA on gluten has been proved.