摘要
为了改善和提高面包小麦新春9号的烘焙品质,为专用面粉厂家通过适宜的食品添加剂生产成本较低的面包专用粉提供科学依据,将多种面包添加剂(强筋剂 、强筋剂 、强筋剂 、强化酶、烤美酶A和面包改良剂等)分别加入到面包小麦新春9号面粉中,研究其吹泡参数及烘焙品质,实验和筛选最佳添加剂种类。结果表明,在新春9号面粉中加入的各种添加剂都有增强面团韧性(P)、烘焙力(W)、P/L值和缩短面团延展性(L)的趋势,适宜的添加剂能明显改善和提高面包的体积和纹理结构,其中在新春9号面粉中加入0.45g/kg的烤美酶A改善面包烘焙品质的效果最佳。
In order to study the baking quality of bread wheat Xinchun9 and to provide scientific basis for special flour for bread by blending suitable (additive), several (additives) (maturing agent I, maturing agent Ⅱ, maturing agent Ⅳ, fortifiedzyme, Bakezyme A and bread improver) were respectively mixed and (added) in flour of Xinchun 9. Through studying the alveopraph parameters and baking quality of the mixed wheat flour, the optimum (additives) were selected. The results indicated that each (additives) can improve tenacity (P), baking strength (W) and P/L, and decrease extensibility (L) in the experiment. Proper (additive) can enhance notably the strength of the dough, and improve the tissue structure of the bread. When 0.45 g/kg Bakezyme A mixed in flour of Xinchun 9, the baking quality is the best.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2005年第2期81-84,共4页
Journal of Triticeae Crops
基金
农业部科技跨越计划项目(2001跨5)。
关键词
面包小麦
添加剂
吹泡参数
烘焙品质
Bread wheat
Additive
Alveograph parameters
Baking quality
