摘要
将紫苏叶超微粉加入到面团中，测定面团的粉质特性、拉伸特性以及发酵特性；用添加紫苏叶超微粉的面团制作面包，并对其比容、保水性、老化度及面包感官品质进行分析。结果表明：当紫苏叶超微粉添加量小于6％时，面团的粉质特性和拉伸特性变化不明显，发酵体积增大，获得的面包保水性高、老化度低、比体积大，且感官品质较好；当紫苏叶超微粉添加量为6％～8％时，面团的粉质特性、拉伸特性及发酵特性均呈现下降趋势。
Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%, the decline of bread dough＇s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%- 8%, the Farinograph properties, ensile properties and fermentation characteristics of dough showed a down ward trend.
出处
《食品与机械》
CSCD
北大核心
2016年第1期188-191,共4页
Food and Machinery
基金
吉林省科技厅重大科技攻关专项科研项目(编号:20130204044NY)
关键词
紫苏叶
超微粉
面团特性
面包品质
Perilla leaf
superfine powder
dough property
bread quality
