黑米粉添加量对面包面团拉伸特性的影响  

Effect of Black Rice Powder Addition on Tensile Properties of Bread Dough

作　　者：李云玲 LI Yun-ling(Department of Agronomy Inner Mongolia Hetao College,Bayannur 015000,Inner Mongolia ,China)

机构地区：[1]河套学院农学系,内蒙古巴彦淖尔015000

出　　处：《科技视界》2018年第7期20-21,共2页Science & Technology Vision

基　　金：2018年度河套学院自然科学青年项目(HYZQ201718)

摘　　要：以面包粉为对照,研究添加不同比例黑米粉的混粉面团的拉伸特性,试验结果表明,混粉面团的延伸度和拉伸面积随黑米粉的添加量增加呈下降趋势,最大拉伸阻力和最大拉伸比例呈先上升后下降趋势。Using bread flour as a control,the tensile properties of mixed-powdered dough with different proportions of black rice flour were studied.The results showed that the extension and stretching area of mixed-powdered dough showed a downward trend with the increase of black rice flour addition.The stretch resistance and the maximum stretch ratio first increased and then decreased.

关 键 词：黑米粉 黑米面包混粉 拉伸特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]