面粉白度与其烘焙品质的关系

Is There Any Relationship Between Flour Whiteness And Its Baking Quality?

通过对同一种原料配制不同出粉率不同白度的面粉和进行烘焙试验,摸索了面粉白度与其烘焙品质之间的相互关系,发现面粉白度与面粉的出粉率有极好的相关性,面粉白度与面包的体积,评分和面包心色泽也有一定的关系。这为我们根据面粉白度来判断其烘焙品质提供了一定的参考依据。

Flour whiteness is an important quality requirement and is easily measured bymorden instruments compared with the phsical dough test and the baking test. If flourwhiteness could imply baking quality of the flour, it will be very interesting, and the flourWhiteness will have its new meaning. The artical inestigates the relationship between theflour whiteness and its baking quality by bending out the various kinds of extraction rateflour using the basic flour and low quality flour from the same flour mill. The whiteness of flour is measured and baking testis carried out. It is found that the ralationship does exist between the flour whiteness and flour yield. The relationships between the flour whiteness and its bread volume/, evaluation/, and crumb whiteness are also quite good. All this indi-cares that the flour whiteness could be regarded as an important reference of its baking characters when flour is evaluated.