富硒玉米特制粉的粉质特性及烘焙特性研究  

A Study on Farinographical and Baking Properties of Special Maize Flour Rich in Selenium

作　　者：周显青[1] 朱永义[1] 印兆庆[2] 

机构地区：[1]郑州粮食学院 [2]武汉食品工业学院

出　　处：《粮食与饲料工业》1998年第2期10-12,共3页Cereal & Feed Industry

摘　　要：将富硒玉米特制粉以不同比例添加到小麦粉中，研究混和面团的粉质特性及烘焙特性。结果表明：随着富硒玉米特制粉添加比例的增加，混和面团的形成时间、稳定时间均有所减小，而吸水率则有所增加，耐揉度变差。富硒玉米特制粉具有良好的烘焙特性，尤其在饼干中的应用更为可行。The farinographical and baking properties were investigated by replacement of wheat flour with special maize flour rich in selenium in different ratios. Farinograph curves indicate that the arrival time and peak time of dough decrease, but absorptions and mixing tolerance index increase as the rate of special maize flour increases in the blended wheatmaize flour. The baking tests show that special maize flour rich in Se is of better baking properties and its application in biscuit is more practicable.

关 键 词：富硒玉米特制粉 粉质特性 烘焙特性 玉米 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]