摘要
研究了不同加工方式预处理小米粉对于面团及面包品质的影响。将小米经直接粉碎、烘烤粉碎以及膨化粉碎预处理制得小米粉。以高筋面粉质量为基准,添加10%、20%、30%小米粉制成面包并测定不同预处理的小米粉对面团的粉质特性以及对面包品质的影响。结果表明,与对照组相比,20%添加量以上的混合粉的吸水率变大,面团形成时间减少、稳定时间下降、弱化度升高、粉质指数下降,制得的面包硬度增大、弹性减小、咀嚼性增大,添加小米粉使得面包部分品质发生一定程度变劣,但10%添加量的试验组与对照组无显著性差异。小米粉的添加使得面包的黄度增加、风味改善,因此添加小米粉可以一定程度上改善面包的感官品质。
The effects of millet flour with different pretreatments on dough properties and bread quality were studied.Millet flour was prepared by direct grinding,baked grinding and extruded grinding.Based on the mass of high gluten flour,the bread was prepared by adding 10%,20%and 30%millet flour,and the effects of different pretreatment on the farinographical properties of dough and the quality of bread were determined.Results showed that compared with control group,the water absorption rate of the mixed flour with the addition of more than 20%increased,the dough formation time decreased,the stability time decreased,the degree of weakening increased,the flour quality index decreased,and the hardness of the bread increased,the elasticity decreased,the chewiness increased.The addition of millet flour made part of the bread quality deteriorated to a certain extent.However,there was no significant difference between the groups with the addition of 10%and control group.The addition of millet flour increased the yellowness and improved the flavor of bread,so the addition of millet flour could improve the sensory quality of bread to a certain extent.
作者
刘小飞
张雨欣
袁媛
孙玉清
LIU Xiao-fei;ZHANG Yu-xin;YUAN Yuan;SUN Yu-qing(Beijing Vocational College of Agriculture,Beijing 102442,China)
出处
《粮食与油脂》
北大核心
2022年第7期48-52,共5页
Cereals & Oils
基金
北京农业职业学院科研项目(XY-YF-18-20)
特色高水平院校建设项目-打造技术创新平台-食品营养与安全应用技术协同创新中心(11000022T000000444768)。
关键词
小米
面团
粉质特性
面包
质构
色差
millet
dough
farinographical properties
bread
texture
color value
