小偃22小麦粉面包加工技术研究  

Processing Technology of Bread of Xiaoyan 22 Wheat Flour

作　　者：梁灵[1] 董剑[2] 高翔[2] 王华[1] 杨改河[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学农学院,陕西杨凌712100

出　　处：《西北农业学报》2008年第4期75-79,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：农业部跨越计划项目(2005跨08);陕西省科技攻关项目(2007ZDKG-01)

摘　　要：为了提高我国小麦粉面包的加工品质,以小偃22小麦粉为材料,研究其面包加工的加水量、和面时间以及谷朊粉、卵磷脂、大豆蛋白对面包品质的影响,以面包的质构参数为评价指标进行试验。结果表明:加水量为小麦粉质量的56%、和面时间4 min为宜,谷朊粉为3%,卵磷脂为0.5%,大豆蛋白粉为2%。面包的制作工艺和添加剂对其品质有显著影响,所以在面包制作中应该严格控制其工艺参数和利用安全添加剂进行改良。To improve the quality of bread, and convenience the requirement of the industry of steamed bread, the experiment was carried out by using the wheat flour of Xiaoyan 22, investigating the effect of the volume of water, the mix dough time, the lecithin, the powder of soybean and wheat embryo on steamed bread, and choosing the texture parameters as the quality index for the analysis of steamed bread. The result indicated that the volume of water is 56%, the mix dough time is 4min, the wheat active protein is 3 % ,lecithin is 0.5 %, and the powder of soybean is 2%. The processing procedures and the additives can affect the quality of the steamed bread significantly. So they should be controlled strictly during the producing of steamed bread.

关 键 词：小麦粉 面包加工 添加剂 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]