荞麦粉对面团特性及面包品质的影响

Effect of buckwheat flour on dough properties and bread quality

通过对加入荞麦粉的面包粉进行布拉班德粉质试验,并对制作的面包进行感官鉴评和保水性老化度测试的研究,结果表明,面包粉中加入10%荞麦粉,在不影响面团特性的前提下,可以得到具有良好保藏品质和独特风味的荞麦粉面包。

Bread sensory evaluation and the aging water retention test were carried by Farinograph experiment based on adding buckwheat flour to bread flour. The results showed that added 10% buckwheat flour in bread wheat flour, without affecting the properties of dough, good preservation quality and unique flavor of bread could be produced.