摘要
将黑米粉添加到小麦粉中,研究了不同比例黑米粉对面团热机械学特性、面包品质和贮藏特性的影响。结果表明,随着黑米粉添加量的增加,面团的C1形成时间、稳定时间呈下降趋势,而蛋白质弱化度呈上升趋势;此外黑米粉的添加降低了淀粉的回生值C5-C4,黑米粉添加量为15%时,C5-C4值降低了34.0%。焙烤制得的面包比容下降,感官品质下降,硬度增大,面包的弹性先增加后降低,在添加量为7.5%时弹性最大,添加量在5%~10%均大于对照样品。综合面包比容、色泽、质构与营养而言,黑米粉添加量7.5%时制作的面包品质良好。黑米粉的添加对面包的老化有一定的抑制作用。
The effects of black rice content in wheat flour on thermomechanical properties of the mixed flour dough, as well as the quality and storage stability of bread made by the mixed flour were studied. The results showed that the dough developing time, stable time decreased, the protein weakening increased with the increase of black rice flour addition. The setback time （C5-C4） was also decreased; when black rice flour was 15 %, the setback time （C5-C4） was reduced by 34.0 %. The specific volume and sensory quality of the bread decreased while the hardness increased with addition of black rice flour. The springiness of the bread first increased and then decreased, and reached the maximum at 7.5 % ; the springiness of the bread is larger than that of the control sample in the addition ranges of 5 %-10 %. Considering factors of bread specific volume, color, texture and nutrition, the best quality of breads was when 7.5 % black rice flour added. The black rice flour also delayed the bread staling.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第1期163-167,共5页
Food and Fermentation Industries
基金
江苏高校优势学科建设工程资助项目
关键词
黑米粉
热机械学特性
面包品质
贮藏特性
black rice flour
thermomechanical properties
bread quality
storage stability
