荞麦面包制作过程对荞麦黄酮的影响  

Effect of buckwheat bread production on buckwheat flavonoids

作　　者：李静娟[1] 易建华[1] 朱振宝[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品工业科技》2009年第7期140-141,282,共3页Science and Technology of Food Industry

摘　　要：以陕北甜荞为原料生产荞麦面包,以荞麦面包中荞麦总黄酮含量为主要指标,研究了荞麦面包制作过程对荞麦黄酮的影响。结果表明,在荞麦面包生产中,调粉、醒发及焙烤中湿度处理等因素对荞麦黄酮的影响较小,而发酵和焙烤工序及焙烤方法对荞麦黄酮的影响显著。Buckwheat bread made by Fagopyrum Esculentum Moench from Northern Shaanxi was employed to investigate the influence of bread production on the total content of buckwheat flavonoids.The results showed that mixing, proofing and humidity in baking had little effect on buckwheat flavonoids;however,dough fermentation and baking markedly influenced buckwheat flavonoids.

关 键 词：荞麦 黄酮 面包 焙烤 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]