摘要
本文初步探讨了小麦胚芽在二次发酵法制作面包中的应用,研究了不同小麦胚芽预处理条件、添加量和主面团加水量、面包改良剂使用量对面包体积比及面包质量评分的影响。结果表明:就面包体积而言,面包中添加麦胚片优于添加麦胚粉;烘烤、焙炒、脱脂处理的小麦胚芽均可应用于面包中,但添加烘烤麦胚的面包品质最佳,其次是脱脂麦胚,焙炒处理的麦胚面包质量较差,最佳小麦胚芽添加量、主面团加水量和面包改良剂使用量分别是6%、20%和0.6%。
This paper initially made an inquiry into the application of wheat germ in breadmaking with two fermentation method,and studied the effects of different pretreatment conditions and different adding quantity of wheat germ,main dough water and dough conditioner on the volume ratio and quality cvaluation grades.The results showed that all of baked,toasted and defatted wheat germ could be added in bread,but after adding them in bread respectively,the order of bread quality was baked>defatted>toasted.As coneerned volume ratio of bread,adding wheat germ flakc was beeter than adding wheat germ flour.And the optimum adding quantity of wheat germ,main dough water and dough conditioner was 6%,20% and 0 6% respectively.\;
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第S1期100-103,共4页
Science and Technology of Food Industry
