沙蒿胶对荞麦面包品质的影响  

Effect of Different Additions of Shahao Flour on Buckwheat Bread Quality

作　　者：张瑞珍[1] 赵丽芹[1] 张曦[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《保鲜与加工》2007年第2期41-43,共3页Storage and Process

基　　金：内蒙科技厅攻关项目(2005612)

摘　　要：将沙蒿胶不同添加量对面包比容、硬度、水分含量、高径比及感官品质的影响进行了研究。结果表明,在面包中添加0.5%沙蒿胶时,面包保水性较好,比容最大,同时也可延缓面包老化,对改善面包形状具有一定作用。In this study, the effects of different additions of shahao flour on specific votume, rigidity, the content of water, high-diameter ratio and sensory quality of bread were investigated. The results showed that when the addition is 0.5%.The water holding capacity is better than the others and the specific votume of bread reached maximum. At the same time, the additions of shahao flour can stay aging of bread and improve the shape of bread.

关 键 词：沙蒿胶 荞麦面包 品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]