谷朊粉与沙蒿胶对于燕麦面包品质的影响  

Effects of gluten and artemisia sphaerocephala krasch gum on the qualities of oat bread

作　　者：李东文[1] 任长忠[2] 胡新中[3] 李再贵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]吉林省白城市农科院,白城137000 [3]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品科技》2009年第6期124-128,共5页Food Science and Technology

摘　　要：在燕麦/小麦混粉中添加谷朊粉或沙蒿胶,对改善燕麦面包品质有重要意义。研究了添加不同量的谷朊粉或沙蒿胶对燕麦面包品质（包括比容、感官品质、硬度、弹性及持水性）的影响。结果表明：制作燕麦面包时,燕麦粉比例应控制在25%-45%;在2%-10%的范围内,随着添加量的增加,谷朊粉对燕麦面包相关指标的改善效果逐渐增强;沙蒿胶对燕麦面包相关指标的改善效果明显优于谷朊粉,沙蒿胶的最佳添加量为0.8%。Adding gluten or artemisia sphaerocephala krasch gum （ASK gum） into oat/wheat mixed flour is of great importance in improving oat bread qualities. This paper has studied the influences of different amounts of added gluten or ASK gum on oat bread qualities which contain specific volume, sensory quality, hardness, springiness and water-holding ability. The results showed that the suitable amount of added gluten when making oat bread is 25%-45%; the improvement effect of gluten on oat bread qualities becomes more obvious along with the increase of added gluten amount when the gluten amounts are between 25% and 45%. The improvement effect of ASK gum on oat bread qualities is obviously better than that of gluten. The best amout of added ASK gum is 0.8%.

关 键 词：谷朊粉 沙蒿胶 燕麦面包 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]