面包专用粉配粉及改良研究  

Research on blending and improving of special flour for bread

作　　者：李梦琴[1] 任红涛[1] 雷娜[1] 常志伟[1] 陈建慧[1] 张巧玲[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品工业科技》2008年第7期96-98,共3页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(0624010003)

摘　　要：首先按面包综合评分,确定出采用陕优225和郑麦9023配制基础粉的最佳配比是陕优225:郑麦9023=10～7:0～3。然后对基础粉进行品质改良,由正交实验得出最佳配方为:葡萄糖氧化酶的添加量为25mg/kg,α-淀粉酶的添加量为200mg/kg,乳化剂的添加量为0.1g。According to comprehensive score of bread, the optimal proportion of foundation powder was studied first, the optimum proportion of shanyou-225 and zhengmai-9023 was 10-7 to 0-3. Then the quality of the foundation powder was improved. According to analysis of orthogonal array test results, the best addition of the glucose enzyme oxide, co-amylase and emulsifer was 25mg/kg, 200mg/kg and 0.1g.

关 键 词：基础粉 面包评分 品质改良 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]