膨化黑米粉对面包品质影响研究  

Study on influence of expanded black rice flour on dough properties and bread quality

作　　者：战汪涛[1] 董海洲[1] 朱传合[1] 王强[1] 王伟[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《粮食与油脂》2009年第9期22-25,共4页Cereals & Oils

摘　　要：以膨化黑米粉为主要原料,通过探讨添加膨化黑米粉对面粉粉质、面包焙烤品质及面包贮存过程中老化程度影响,以期制作高质量黑米面包。试验结果表明,添加膨化黑米粉对面团流变性有一定副作用,在不超过8%添加量时影响很小,若超过8%添加量,则性质急剧下降,不适于生产,通过焙烤实验,添加膨化黑米粉可大大改善面包风味,结合储藏实验,在添加量不超过8%情况下面包各理化指标变化不大。In this paper, expanded black rice flour as the main raw material, through the addition of expanded black rice flour to the silty, bread baking quality and storage process of the impact of aging, with a view to producing high-quality black rice bread. The results showed that, the addition of expanded flour have opposite effect on the rheology properties, in not more than eight percent of the amount of time has little effect, more than eight percent of sharp decline, not suitable for the production. Through the baking experiment add expanded black rice flour to bread can greatly improve the flavor, with storage experiments, in the amount of not more than eight percent, the physical and chemical index of the bread changes little.

关 键 词：黑米粉 面包 焙烤食品 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]