摘要
添加沙蒿胶和谷朊粉对改良高纤燕麦面包品质有很大的影响。以高纤燕麦粉和面包粉以1∶1的比例混合作为复配原料,研究沙蒿胶和谷朊粉添加量对其品质的影响,结果表明:复配添加3%谷朊粉和2%沙蒿胶(占燕麦粉和面包粉总质量)的高纤燕麦面包的品质达到最优。
In the couse of making high fibre oatmeal bread, adding sa-son seed gum and vital wheat gluten has a great influence on the quality of high fibre oatmeal bread. In this study, we studyed the effect of sa-son seed gum and vital wheat gluten＇s additive amount on the quality of high fibre oatmeal bread. High fibre oatmeal pow-der and bread powder blended on 1：1 were used for material of combination.The results showed that the quality of high fibre oatmeal bread was the best when adding vital wheat gluten by 3% and sa-son seed gum by 2%（oat flour and bread flour total quality） for synergizing.
出处
《粮食加工》
2015年第2期58-61,共4页
Grain Processing
关键词
高纤燕麦面包
谷朊粉
沙蒿胶
配方
工艺
感官品质
high fibre oatmeal bread
vital wheat gluten
sa-son seed gum
formula
process
the sensory quality
