荞麦面包保水性影响因素研究  

Study on the factors influencing moistness of buckwheat bread

作　　者：朱振宝[1] 易建华[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》2010年第2期226-228,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,以荞麦面包贮存过程中失水量为主要指标,研究了影响荞麦面包保水性的因素。结果表明,荞麦粉添加量、面团加水量、改良剂的用量以及发酵方法和焙烤湿度等因素对荞麦面包保水性有不同程度的影响,而焙烤方法对荞麦面包保水性的影响较小。Buckwheat bread made by Fagopyrum Esculentum Moench from Northern Shaanxi was investigated for influential factors of buckwheat bread.The results showed that the quantity of buckwheat flour, water and bread modifier had some effects on water retention of buckwheat bread.However, baking method had little effect on water retention of buckwheat bread.

关 键 词：荞麦 面包 保水性 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]