复合面包的组成对其品质影响

Effect of Compound Bread Composition on its Quality

选用玉米粉、木薯粉、大米粉 ,分别与小麦粉和大豆粉配合 ,制作了成本低廉、芳香可口、营养丰富的复合面包。实验结果表明 ,随着玉米粉、木薯粉、大米粉添加比例的逐渐增加 ,所制得复合面包的单位重量体积逐渐减少 ;相比之下 ,木薯粉复合面包的体积较大 ,玉米粉复合面包位中 ,大米粉复合面包的体积最小。与传统的全小麦粉面包相比 ,除了玉米粉复合面包和大米粉复合面包的松软性、多孔性较差、体积较小外 ,三种复合面包的感官性能与其相近。

The corn flour, cassava flour and rice flour combined separately with wheat flour and soybean flour were used as main breadstuffs for the panification. Then the quality of these compound breads were investigated. The results showed that the volume of these breads gradually reduced with increasing the percentage of corn or cassava or rice flour in the panification, and the cassava compound bread had the largest volume and the rice compound bread had the smallest one. Furthermore, the tasting quality of cassave flour compound bread, made of 30% cassava flour, 10% soybean flour and 60% wheat flour, was near to that of the bread made of 100% wheat flour except for the little difference between their colours. Both for the corn flour compound bread and rice flour compound bread, there was a deficiency in their softness of elasticity, and in their inner parts of body there were not many structural gas holes produced by the fermentation. However, these compound breads were more nutritive and economical than the wheat flour bread.