膨化玉米粉在面包生产中的应用  

The Application of Puffed Corn Flour in Bread Production

作　　者：刘婷婷[1] 刘健影[1] 徐玉娟[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品工业》2014年第1期98-101,共4页The Food Industry

基　　金：国家科技支撑计划项目(2012BAD34B07);吉林省重大科技攻关项目(2012ZDGG007)

摘　　要：将膨化玉米粉应用于面包的生产中,通过膨化玉米粉面包的感官品质评定及其物性指标的测定,考察不同添加量膨化玉米粉对面包品质的影响。膨化玉米粉添加量对面包品质影响较大,当膨化玉米粉添加量为15%时,面包的比容较大,质构特性良好,口感细腻,风味独特,有淡淡的玉米香味,感官品质最佳。Puffed corn flour （PCF） was applied into the bread production. The effect of different amount of puffed corn flour on the bread quality was examined by bread sensory quality evaluation and determination of bread texture index. The results showed that the amount of puffed corn flour had more significant effect on bread quality. When the added content of puffed corn flour is 15%, the specific volume of bread was larger, and the texture was better. Meanwhile, the bread had delicate taste and distinctive flavor, with slight corn flavor and optimum sensory quality.

关 键 词：膨化玉米粉 面包 物性 感官品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]