面粉黏度对面包粉的影响  

The Influence of Flour for Bread Flour Viscosity

作　　者：杨春玲[1] 

机构地区：[1]中央储备粮大连直属库,辽宁大连116034

出　　处：《粮食加工》2014年第1期61-62,71,共3页Grain Processing

摘　　要：在面包生产中,当面粉自身的淀粉酶含量很低时,淀粉的凝胶化就会很低,导致成品面包心发硬、发黑,面包体积小,松软度差等不良品质出现。为了使淀粉充分糊化,产生足够的糊精和麦芽糖,需添加一定的真菌淀粉酶,添加量通过黏度仪测定,并通过实验室制作成品面包,综合评价。结果表明,通过添加一定量的真菌淀粉酶,增加了酶活性,使得面包体积加大,包心增白且松软,提高了整体评分。In the production of bread, when the amylase content of flour itself is very low, starch zelatinizationis very low, that finished bread heart hard, black skin, small volume, soft degrees such as bad quality. In order to make the starch gelatinization fully, have enough dextrin and maltose, need to add certain fungal amylase fun- ganyl, the adding quantity through the viscometer measurement, and through laboratory bread on the production of finished products, a comprehensive evaluation. The results showed that by adding a certain amount of fungal amylase, increase the enzyme activity, make the bread volume increase, package whitening and soft heart, im-prove the overall score of bread.

关 键 词：真菌淀粉酶 黏度值 面包评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]