优质强筋小麦陕253的面包加工技术研究  

Study on the Bread Processing Technology of High Quality Wheat Shaan 253

作　　者：董剑[1] 高翔[1] 梁灵[2] 王华[2] 赵万春[1] 

机构地区：[1]西北农林科技大学农学院,陕西杨凌712100 [2]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《麦类作物学报》2009年第4期604-607,共4页Journal of Triticeae Crops

基　　金：西北农林科技大学育种专项项目(05YZ001-2);国家行业科技项目(nyhyzx07-002);陕西省"13115"科技创新工程重大项目(2007zdkg-01)

摘　　要：为给优质强筋小麦品种的面包加工提供理论依据,以面包硬度、内聚性、胶粘性、咀嚼性、弹性、回复性作为评价指标,研究了陕253面粉加水量及和面时间的最佳值,在此基础上通过正交试验来确定最佳的添加剂组合。单因素分析结果表明,在绝大多数情况下,加水量及和面时间对陕253面包加工品质有显著或极显著的影响,且不同参数对加水量及和面时间反应趋势不同。添加一定量的改良剂可以改善面包的品质,但添加量过多对面包品质有负效应。正交试验结果表明,陕253面粉最佳加水量为小麦粉质量的62%,最佳和面时间为9 min;添加剂最优组合为卵磷脂1.3%、谷朊粉4%、小麦胚芽粉5%。In order to provide the theory basis for the bread flour processing of wheat varieties with similar qualities with Shaan 253, the best level of water volume and the time of dough mixing with flour of Shaan 253 was studied based on the best level of additive added and by the experiment of orthogonal design. The result indicated that different moisture addition and dough mixing time affect the quality of bread remarkably, and adding modifier at proper amount could improve the quality of bread, but more additive have negative affects on bread quality. The volume of water is 56%, the mix dough time is 4 rain, and the optimal combination of additives were lecithin 1.3 %, wheat gluten 4 %, and wheat germ powder 5 % for making bread with flour of Shaan 253.

关 键 词：小麦 陕253 加水量 和面时间 添加剂 面包品质 

分 类 号：S512.1[农业科学—作物学] S331