面粉品质参数对面包配方及品质的影响研究  

Effects of Flour Quality Indexes on Bread Formulation and Quality

作　　者：田金河[1,2] 田金河[3] 曾庆孝[3] 王艳婕 

机构地区：[1]广东省贸易职业技术学校 [2]广东省华美职业培训学校,广州510507 [3]华南理工大学轻工与食品学院,广州510640

出　　处：《现代食品科技》2009年第10期1159-1162,共4页Modern Food Science and Technology

摘　　要：采用四种具有代表性的不同面粉生产面包(圆餐包),研究面粉品质参数对面包配方及品质的影响。结果表明面筋指数、吸水率、面团形成时间、阻力延伸比等面粉品质参数与面包的生产工艺及品质参数具有高度的相关性(>0.95)。The correlation between flour quality index and bun quality was studied by preparation of bun with four different kind of flour. It was found that the gluten index, water absorption, dough development time, ratio of resistance and extensibility of the flour were highly related to the bun technology and final product quality.

关 键 词：吸水率 粉质 拉伸 面筋指数 湿面筋含量 面包品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]