添加不同杂粮粉对面包面团和产品品质的影响  

The Effect of Adding Different Miscellaneous Grain Flour onBread Dough and Product Quality

作　　者：窦龙珠 孙新 贾小丽 于士军 钱宗耀 DOU Longzhu;SUN Xin;JIA Xiaoli;YU Shijun;QIAN Zongyao(School of Biology and Food Engineering,Chuzhou University,Chuzhou Anhui 239000,China)

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000

出　　处：《鞍山师范学院学报》2024年第2期58-63,共6页Journal of Anshan Normal University

基　　金：国家级大学生创新训练项目(202110377035);滁州市科技计划项目(2019ZN012).

摘　　要：在传统吐司面包中加入糜子粉、莜麦粉、藜麦粉和高粱粉,研究添加不同比例的4种杂粮粉对面包和面团品质的影响.通过单因素和响应面实验,考察面包面团、面包成品的质构和感官评分,结果表明,4种杂粮粉在面包中的较优添加量为糜子粉3.5%、莜麦粉5.0%、藜麦粉7.0%和高粱粉4.0%.Millet flour,oat flour,quinoa flour,and sorghum flour were added to traditional toast bread,and the effects of adding four different ratios of miscellaneous grain flour on the quality of dough and bread were studied.Through single factor and response surface experiments,the texture and sensory evaluation of dough and bread products were investigated.The results showed that the optimal amount of four types of miscellaneous grain flour added to bread was 3.5%millet flour,5.0%oat flour,7.0%quinoa flour,and 4.0%sorghum flour.

关 键 词：杂粮粉 面包 面团 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]