脱毒亚麻籽粕在面包中的应用研究  

Application of detoxifiad linseed meal in bread production

作　　者：李次力[1] 缪铭[1] 

机构地区：[1]哈尔滨商业大学,黑龙江哈尔滨150076

出　　处：《食品工业科技》2006年第6期61-63,共3页Science and Technology of Food Industry

基　　金：黑龙江省科技攻关计划项目(GC05B409);黑龙江省教育厅科学技术研究项目(10511083)

摘　　要：由于亚麻籽富含各种营养成分,目前正作为一种功能食品来源。本文将亚麻籽粕脱除毒性物质生氰糖苷后,将其添加到面粉中,以研究其对面团特性、面包烘焙品质以及面包贮存过程中老化程度的影响。结果表明,水煮法处理对除去生氰糖苷有较好的效果,通过正交实验确定以2%的比例添加可改善面团特性及面包烘焙品质,并增加面包的抗老化作用,延长了货架期。In this paper,flaxseed meal after removing cyanogenic glucoside is added into wheat flour to compare its effects on the dough properties. bread baking characteristics, bread staling and retrogradation during the storage period. The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement. Through orthogonal tests it＇s found that 2% flaxseed meal could improve the quality of wheat flour, the quality of baking and baked bread, and also significantly reduce retrogradation and staling during the storage period and extend the shelf life of the baked product.

关 键 词：亚麻籽粕 脱毒处理 面团性质 面包烘焙品质 抗老化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]