不同型号面包改良剂对面包品质影响的研究  

The Research on Effect of Different Model Improvers on the Quality of Bread

作　　者：于海霞[1] 孙彩玲[1] 田纪春[1] 

机构地区：[1]山东省作物生物学重点实验室/山东农业大学小麦品质育种室,山东泰安271018

出　　处：《粮食加工》2007年第4期78-80,共3页Grain Processing

基　　金：国家863项目(2006AA10Z1E9);农业部结构调整重大研究项目(05-02-02B)资助

摘　　要：选用两个筋力不同的小麦品种添加3种不同型号的面包粉改良剂加工面包,研究了不同型号的改良剂对不同筋力面粉面包的感官品质和质构特性的影响。结果表明,强筋麦(山农12)本身具有较高面筋指数,加工面包时可不添加改良剂,使用7号改良剂也可显著增大其体积,改善色泽,改善内部质地,提高品质评分;使用5号改良剂可增大中弱筋麦(山农优麦2号)面包的体积,改善其色泽,增大白度,提高品质评分。Baking breads with two different fibres of wheat varieties and three different models of bread improvers , the effect of different model improvers on the sensory valuation ,texture characteristics of bread were studied.It shows that the wheat with strong muscle （Shandong Agriculture University 12） has the higher gluten index itself,it does not need improvers when baked. Using the number 7 improver can make it volume bigger in evidence,push up its colour and lustre ,optimize its inside texture,advance the grade of quality. Using the number 5 improver can augment the volume of bread which come form the wheat of middle and weak fibres （the excellent 2 of Shandong Agriculture University）, push up its colour and lustre ,make it whiter, advance the grade of quality.

关 键 词：面包 改良剂 品质 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]