沙蒿籽粉和谷朊粉对燕麦全粉食品加工品质的影响  

Effect of Artemisia Sphaerocephala Kraschen seed powder and vital gluten on the processing quality of oat whole meal

作　　者：胡新中[1] 杨元丽[1] 杜双奎[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《农业工程学报》2006年第10期230-232,共3页Transactions of the Chinese Society of Agricultural Engineering

基　　金：西北农林科技大学青年基金;陕西省自然科学基金项目(2004C1-21)

摘　　要：为了探讨全燕麦粉面包、馒头加工品质及燕麦粉冷冻面团品质特性,以燕麦全粉为原料,研究了添加沙蒿籽和谷朊粉对燕麦全粉食品(含冷冻面团食品)加工品质改良效果。试验结果表明,谷朊粉对面包制作影响较大;沙蒿籽粉对馒头制作影响较大;沙蒿籽粉和谷朊粉共同使用的效果优于两者单独使用;加入2.5%沙蒿籽粉和8%谷朊粉对燕麦全粉面包和馒头品质改善效果最好。对冷冻面团加工而言,随着冷冻时间的延长面团品质不断下降,冻藏4 d后燕麦全粉冷冻面团面包、馒头品质显著降低。To investigate the oat whole meal food processing quality, the oat whole meal, the Artemisia sphaerocerphala kraschen （ASK） seed powder and vital gluten were used to study the oat whole meal bread, steam bread, and frozen dough processing quality. Results show that vital gluten greatly affects bread processing, ASK greatly affects steam bread making, the combined effect of ASK and vital gluten is greater than their separate effect. The best compositions of oat whole meal bread and steam bread are 2.5% ASK and 8.0% vital gluten. For frozen dough processing, the quality of frozen dough decreased gradually with the time, the oat whole meal processing quality of bread and steamed bread becomes worse four days later.

关 键 词：燕麦 沙蒿 谷朊粉 面包 馒头 加工品质 

分 类 号：S377[农业科学—农产品加工]