摘要
针对谷朊粉对板栗面包品质的影响进行了研究。实验结果表明,在板栗面包中按面包粉与板栗粉总质量的10%添加谷朊粉,面包的比容比对照组增加54.8%,面包的感官评分最高,面包焙烤品质得到改善。
The paper maked a study of the effect of gluten powder on chestnut bread. The result showed that the best addition amount of gluten powder was 10%. The specific volume of chestnut bread improves 54.8%. What is more, chestnut bread got the best sensory quality score,
出处
《食品科技》
CAS
北大核心
2014年第5期155-158,共4页
Food Science and Technology
基金
河南省教育厅自然科学研究计划项目(2009C550004)
关键词
板栗面包
谷朊粉
比容
感官品质
chestnut bread
gluten powder
specific volume
sensory quality
