脱水马铃薯粉对面包品质的影响  

The research for the effect of dehydrated potato flour on bread quality

作　　者：田金河[1] 朱建华[2] 

机构地区：[1]广东省贸易职业技术学校,广东广州510507 [2]韶关大学英东生物工程学院,广东韶关512005

出　　处：《粮油食品科技》2006年第2期27-29,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：研究了不同添加量的脱水马铃薯粉对吐司方面包特性的影响,包括面包的松软度、弹性、体积以及产量等方面。结果表明,添加马铃薯粉对面包产量、柔软度以及体积具有比较明显的改善效果,但是对弹性效果不太明显;随着添加量的增加,各方面的改善效果程度减小,弹性指标甚至出现了减小。The effect of dehydrated potato flour on bread quality, including tenderness, elasticity, and volume, and on product quantity were studied. The result indicated that potato flour had distinct improving effect on the product quantity, tenderness and volume of the bread, but only little effect on the elasticity ; The improving degree did not increase proportionally. With the adding amount increasing, and the elasticity value even decreased.

关 键 词：脱水马铃薯粉 面包 品质 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]