谷朊粉对面包基础粉品质特性的影响  

Effects of wheat gluten on quality of foundational flour for bread

作　　者：张滢滢[1] 候忍忍 陈海华[1] 王雨生[1,3] 吕春莹[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学海都学院,山东莱阳265200 [3]青岛农业大学学报编辑部,山东青岛266109

出　　处：《粮油食品科技》2014年第2期85-88,共4页Science and Technology of Cereals,Oils and Foods

基　　金：山东省高等学校优秀中青年骨干教师国际合作培养项目(SD2013-8-25)

摘　　要：探讨不同添加量的谷朊粉对面包基础粉蛋白质的品质、流变特性及面包烘焙品质的影响。结果表明:谷朊粉可以明显增加面包基础粉的湿面筋含量、沉淀值和蛋白质含量,强化其流变学特性,有效改善面包烘焙品质,增大面包比容和高径比并改善其弹性和硬度。当谷朊粉添加量为10%时,面包烘焙品质最好。The effects of wheat gluten on protein quality, rheological properties of foundational flour for bread and baking quality of bread were studied. The results showed that wet gluten content, sedimenta- tion value and protein content of the foundational flour for bread were significantly increased and the theo- logical properties were strengthened. The baking quality of the bread was improved obviously, and the spe- cific volume and ratio of height to diameter were increased. The springiness and hardness of bread were al- so improved. The bread showed the best baking quality when the addition of wheat gluten was 10%.

关 键 词：面包基础粉 谷朊粉 流变特性 烘焙品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]