摘要
主要研究面粉中添加1%~9%的蕨麻粉对面团粉质特性以及面包品质的影响。结果表明,随着蕨麻粉添加量的增加,面团的吸水率逐渐增高,面团的形成时间和稳定时间延长,弱化度降低;随着蕨麻粉添加比例的增加,面包硬度增加,面包的感官评分总体上呈现降低趋势,但是当蕨麻添加量大于5%时,面包体积急剧减少,面包纹理结构变差,质地和口感都明显下降,因此,蕨麻粉在面包粉中的合理添加比例为5%。
The aim of this experimental work was to evaluate the effect of the Potentilla anserina addition on the rheological properties of common wheat doughs and bread quality and find out the optimal addition. Upon addition of Potentilla anserina,significant increased in mixing time and stability,and decrease in water absorption were recorded. The hardness increased with the addition of Potentilla anserine. In addition,sensory evaluation showed that consumer panellists judged Potentilla anserina enriched breads as acceptable. The result showed that 5% was the optimal addition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期149-152,共4页
Science and Technology of Food Industry
关键词
蕨麻
粉质特性
品质特性
Potentilla anserine
rheology
breadmaking quality