不同比例黑麦粉对黑麦面包品质的影响

Effect of different proportions of rye flour on rye bread quality

为了改善黑麦面包的加工性能和食用品质,以高筋小麦粉为主要原料,添加不同比例的黑麦粉,采用直接发酵法制作黑麦面包,通过烘焙试验研究不同比例的黑麦粉对黑麦面包质量的影响。结果表明：当黑麦粉比例增大时,面团不耐揉和,弹性、光泽及发酵效果等评价指标下降,面包感官评价值降低,硬度、黏合性增加,确定最适宜黑麦粉添加量为50%-70%,制作的面包结构细腻柔软、纹理均匀、香气浓郁,评分较高。

In order to improve the processing property and edible quality of rye bread, with the high gluten flour as the main raw material, adding different proportions of rye flour, the rye bread was produced by direct fermentation, and the effect of different proportions on the bread quality through baking experiment was studied. The result showed that ： with the proportion of rye flour increasing, the mixing tolerance, elasticity, color and fermented effect became worse, and bread sensory evaluation value reduced, but the hardness and adhesiveness increased. The most suitable dosage of rye flour was 50% - 70%. The rye bread was soft, with uniform texture, good flavor and higher score.