摘要
采用快速发酵法,研究了苦荞粉添加量、魔芋精粉和谷朊粉添加量对苦荞面包品质的影响。试验表明:苦荞粉添加量对苦荞面包的比容和感官评定得分起着决定作用;苦荞粉添加量占苦荞粉和面包专用粉总质量的30%时,魔芋精粉添加量为1.61%,谷朊粉添加量为1.60%,苦荞面包比容最大。
The influenceS of tartary buckwheat bread quality on added buckwheat powder and konjac flour and wheat gluten added by quick fermentation were tested. The experiments showed that the amount of tartary buckwheat powder played a decisive role of tartary buckwheat bread specific volume and sensory evaluation scores. The best addition amount of buckwheat powder was 30% of total counts of buckwheat powder and bread flour. The best addition amounts of konjac flour and wheat gluten werel.61%, and 1.60%, respectively. Under the optimum conditions, the largest buckwheat bread specific volume was obtained.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期118-121,共4页
Modern Food Science and Technology
基金
四川省教育厅自然科学研究项目(07ZA104)
四川省科技厅富民强县项目(10SF003)
西昌学院横向课题(10SF003)
关键词
苦荞
面包
魔芋精粉
谷朊粉
tartary buckwheat
bread
konjac flour
wheat gluten
