小麦胚芽粉对面包屑品质影响的研究  

Effects of Wheat Germ Powder on the Characteristics of Breadcrumb

作　　者：步营[1] 于玲[1] 朱文慧[1] 李钰金 刘扬瑞 冯佳[1] 

机构地区：[1]泰祥集团.山东省海洋食品营养研究院,山东荣成264311

出　　处：《粮食加工》2010年第3期75-76,共2页Grain Processing

基　　金：山东省技术创新2008年第三批项目(200830510018)

摘　　要：以小麦加工副产物——小麦胚芽粉为添加物,研究其对面团的成筋性、面包屑吸油量及品质的影响,结果表明:小麦胚芽粉对面团的成筋性有较好的影响,对后续的发酵无不良影响,添加小麦胚芽粉可以降低面包屑的吸油量,添加量为5%的面包屑吸油量最低;添加小麦胚芽粉对面包屑的形状和附着性影响不大,添加量为5%时面包屑酥脆性最好。The purpose of this paper is to study effects of the wheat processing byproduct-wheat germ powder,added into burden of producing breadcrumb,on the gluten forming,baking properties and oil absorption capacity of breadcrumb.Results： The results showed that wheat germ powder was benefited to the gluten forming and it had no harmful effect to the latter fermentation.The wheat germ powder could make breadcrumb having lower oil absorption capacity,and the optimum effect was by addition 5% germ powder.The shape and adhesion of breadcrumb were not effected by the addition,especially at 5% addition level.Conclusion： wheat germ powder could decrease oil absorption and improve crisp characteristics of breadcrumb,and endow breadcrumb with nutritive value.The application in the processing of breadcrumb was a new way for wheat germ’s exploitation.

关 键 词：面包屑 小麦胚芽粉 低吸油量 酥脆性 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]