摘要
以高筋面粉和杂粮面粉(豆面、高粱、荞麦)为主要原料,按不同添加比例把三种杂粮添加到高筋粉中,制成不同杂粮含量及不同种类的杂粮面包。对不同杂粮面包进行了感官评价(包括色泽,香味,口感)及理化指标(蛋白质、粗纤维、粗脂肪、灰分和水分含量)的测定。结果表明:含量为40%的高粱面包感官评价好于其它杂粮面包,添加了高粱面粉的杂粮面包粗纤维含量均较高,荞麦面包灰分和水分含量均较高,且与其它面包呈极显著差异(p<0.01)。
In this paper, sensory of protein, fiber, fat, ash and evaluation （color, flavour, moisture） of mixed-grain taste） and chemical index （content bread which was made by cereal flours, which as variety content raw material added to the powder. The results showed that： through comprehensive analysis of the sensory evaluation of cereal bread which sorghum powder added 40% was higher than others, fiber content was higher of breads which added sorghum flours were higher than other cereal breads, ash and moisture content of buckwheat bread were the higher, which had significant differences （p〈0.01） with pure flour.
出处
《河北省科学院学报》
CAS
2015年第3期74-79,共6页
Journal of The Hebei Academy of Sciences
基金
宿州学院校平台项目(2013YKF12)
关键词
杂粮面包
豆面面粉
高粱面粉
荞面面粉
Multi-grain bread
Bean flour
Sorghum flour
Buckwheat flour
