熟化过程对面包粉的影响探究  

Study on the Influence of Ripening Process on Bread Flour

作　　者：苏伟婵 张秀梅 柴艳伟 李乔佐 田金奎 SU Weichan;ZHANG Xiumei;CHAI Yanwei;LI Qiaozuo;TIAN Jinkui(COFCO Haijia(Xiamen)Flour Industry Co.,Ltd.,Xiamen 361000,China)

机构地区：[1]中粮海嘉(厦门)面业有限公司,福建厦门361000

出　　处：《食品安全导刊》2021年第36期135-137,共3页China Food Safety Magazine

摘　　要：为了解面包粉熟化期的主要影响指标,为熟化机制的建设提供指导。本实验对面包粉粉质曲线、拉伸曲线、粘度和烘焙效果等指标进行评价分析,发现面包粉粘度的相关指标与熟化时间相关性显著甚至极显著,因此认为粘度的相关指标可作为面包粉熟化程度的指示指标。In order to understand the main influencing indexes of bread flour ripening period and guide the introduction of ripening system.In this experiment,the indexes such as flour quality curve,tensile curve,viscosity,falling value and baking effect of bread powder were evaluated and analyzed.The correlation between the viscosity of bread flour and ripening time is significant or even very significant.Therefore,it can be considered that the relevant index of viscosity can be used as an indicator of the ripening degree of bread flour.

关 键 词：面包粉 熟化期 粘度 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]