魔芋精粉对面包品质的影响研究  

作　　者：邓瑞君[1] 庄贵松[1] 徐荣雄[2] 

机构地区：[1]华南农业大学食品科学系,广州510642 [2]华南理工大学食品工程系,广州510641

出　　处：《食品工业科技》2003年第1期80-81,共2页Science and Technology of Food Industry

摘　　要：在面包制作时添加魔芋精粉,通过测定面包的比容,对面包的品质进行综合评分,确定魔芋精粉对面包质量的影响。实验结果表明,添加魔芋精粉具有增大面包比容、改善面包外观、结构的作用,以魔芋精粉的添加量为0.2%(以面粉重量计)时效果最好。如果将魔芋精粉与乳化剂配合使用,制得的面包综合品质更好。When the refined Konjak powder was used to make bread,the effects were determined by testing the special volume and total quality score.The experimental results showed:the quality of bread was improved sig nificantly by adding the refined Konjak powder.The optimum dosag e of the refined Konjak powder was 0.2%based on the weig ht of flour.If the refined Konjak powder and emulsifying ag ent were used tog ether,the quality of bread was better.

关 键 词：魔芋精粉 面包 品质 比容 质量 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS213.21[轻工技术与工程—食品科学与工程]