全麦面团的改良及对全麦食品品质影响的分析  

Improvement of Whole Wheat Dough and Analysis of its Impact on the Quality of Whole Wheat Food

作　　者：邓代君[1] DENG Daijun(Food and Biotechnology Branch,Xinjiang Polytechnic of Light Industry,Urumqi 830021,China)

机构地区：[1]新疆轻工职业技术学院食品与生物技术分院,新疆乌鲁木齐830021

出　　处：《现代食品》2023年第10期167-169,共3页Modern Food

基　　金：新疆轻工职业技术学院课题编号XGQG2022S04。

摘　　要：全麦食品是指用全麦粉为主要原料,通过一定的生产工艺加工而成的一种粗粮食品。全麦粉包括胚芽、胚乳和麸皮。全麦食品保留了谷物中大量的维生素、矿物质和纤维素,营养价值高,但没有去除麸皮等成分制成的全麦食品颜色较深,口感较粗糙。以普通小麦粉为主要原料,添加不同比例的全麦粉,辅助添加食用盐、碱、抗坏血酸、乳化剂,甚至牛奶、坚果等可以改善全麦面团的品质,从而制作出加工性能好,营养价值高的全麦面包。Whole wheat food refers to a type of coarse grain food made from whole wheat flour as the main raw material and processed through certain production processes.Whole wheat flour includes germ,endosperm,and bran.Whole wheat food retains a large amount of vitamins,minerals,and cellulose in grains,with high nutritional value,but does not remove bran and other components.The whole wheat food made from whole wheat flour is darker in color and has a rough taste,and is mainly made from ordinary wheat flour.Taking common wheat flour as the main raw material,adding different proportions of whole wheat flour,supplemented by adding edible salt,alkali,ascorbic acid,emulsifiers,and even milk,nuts and so on can improve the quality of the whole wheat dough,so as to produce whole wheat bread with good processing performance and high nutritional value.

关 键 词：全麦面团 全麦食品 品质影响 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]