黑米粉添加量对混粉面包面团粉质特性的影响

Effect of Black Rice Powder Addition on Properties of Bread Dough

在面包粉中添加一定比例黑米粉,利用布拉本德(Brabender)粉质仪测定面团吸水率、形成时间、稳定时间和弱化度,根据黑米面包混粉的粉质特性,进而改变其加工特性,为黑米粉面包的研发提供理论依据。

A certain proportion of black rice flour was added to the bread flour,and the Brabender farinograph was used to measure the water absorption,formation time,stability time and degree of weakening of the dough.According to the silty properties of the black rice bread mix powder,the processing was changed.The characteristics provide a theoretical basis for the research and development of black rice flour bread.