摘要
"汤种"是近几年发展起来的用于改善面包感官品质的技术。以面粉和水1:5的比例制作汤种,按照不同的添加量制作面包,利用质构仪对面包的硬度、内聚性、咀嚼性等品质进行了评价。结果表明:汤种的应用可以显著减缓面包的老化速度,改善面包感官品质。通过分析添加"汤种"量和面团含水量对面包质构的影响,比较适宜的"汤种"添加量和面团含水量分别为75 g/100 g面粉和76%～78%。
Application Tangzhong in bread making is a new technology for improved sensory quality. Tangzhong was prepared by mixing and warming flour with water according to the proportion of 1：5. Using the texture profile analysis, hardness, cohesiveness and chewiness of bread with different addition of Tangzhong was tested and analyzed. The result indicated that Tangzhong can significantly delay retrogradation and improve sensory quality of bread. And the optimum addition of Tangzhong and water was 75 g/100 g flour and 76%～78%, respectively.
出处
《食品科技》
CAS
北大核心
2014年第2期152-156,共5页
Food Science and Technology
基金
国家大学生创业项目专用基金项目
关键词
汤种
质构分析
老化
预糊化
Tangzhong
texture analysis
retrogradation
pregelatinization
