摘要
在本实验中,将添加了燕麦麸皮的面包粉进行焙烤,通过对焙烤面包的感官评价来研究添加燕麦麸皮对面包品质的影响。实验结果表明,燕麦麸皮对面团流变学特性影响,在于使面团的吸水量减少了2%,形成时间减少,稳定时间从9.7min增加到10.8min,弱化度增加了59%;随着燕麦麸皮添加比例的增加,拉伸面积和延伸度均呈递减趋势,拉伸面积减少了72cm2,延伸度减少了93mm,拉伸阻力和拉伸比例均呈递增趋势。适量的添加燕麦麸皮,发现面包的体积和比容增大,感官评分提高,添加2%的燕麦麸皮强化面包,内部蜂窝结构组织较细密均匀,面包心洁白、口感好、柔软、弹柔性较好,体积和比容最大,感官评分最高,从而证明了燕麦麸皮作为面粉和面包强化剂的可行性。
In this experiment,the bread flour was added oat bran,studyed the influences of oat bran to rheological property.The results showed that the condition of oat bran influenced the dough rheological properties wasthe water volume decreased by 2%,the forming time was inclined,stability time increased from 9.7min to 10.8min,the weakening degree increased by 59%;with the increasing of the oat bran,the tension area and extend index wereboth showed decreasing trend,tension area reduced 72 cm2,the extension index decreased 93mm,tensile resistance and tensile ratio showed increasing trend.Addingappropriate amount of oat bran makes the volume of bread and specific volume increased,sensory score improved,especially by adding 2%,the texturestructure of organizations even more detailed,heart white bread,soft,flexible,and the largest in size and specific volume,sensory score wasthe highest.
出处
《中国食品添加剂》
CAS
北大核心
2009年第5期84-89,79,共7页
China Food Additives
作者简介
何雅蔷(1974-),女,讲师,硕士,主要从事食品品质分析研究.
