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| 蕨麻对面包制品品质特性的影响 | |
| 引用本文： | 纪莹,扈圆舒,丁耀魁,胡文忠.蕨麻对面包制品品质特性的影响[J].食品工业科技,2011(10):149-152. |
| 作者姓名： | 纪莹 扈圆舒 丁耀魁 胡文忠 |
| 作者单位： | 1. 大连民族学院生命科学学院,辽宁大连,116600 2. 大连民族学院生命科学学院,辽宁大连116600／天津科技大学食品工程与生物技术学院,天津300222 3. 大连北良检验有限公司,辽宁大连,116001 |
| 摘 要： | 主要研究面粉中添加1％～9％的蕨麻粉对面团粉质特性以及面包品质的影响。结果表明．随着蕨麻粉添加量的增加，面团的吸水率逐渐增高，面团的形成时间和稳定时间延长，弱化度降低；随着蕨麻粉添加比例的增加，面包硬度增加，面包的感官评分总体上呈现降低趋势，但是当蕨麻添加量大于5％时，面包体积急剧减少，面包纹理结构变差，质地和口感都明显下降，因此，蕨麻粉在面包粉中的合理添加比例为5％。 |
| 关 键 词： | 蕨麻 粉质特性 品质特性 |
Effect of Potentilla anserina on rheological and breadmaking properties of wheat doughs |
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| JI Ying,HU Yuan-shu,DING Yao-kui,HU Wen-zhong.Effect of Potentilla anserina on rheological and breadmaking properties of wheat doughs[J].Science and Technology of Food Industry,2011(10):149-152. | |
| Authors: | JI Ying HU Yuan-shu DING Yao-kui HU Wen-zhong |
| Affiliation: | JI Ying1,HU Yuan-shu1,2,DING Yao-kui3,HU Wen-zhong1,(1. College of Life Sciences,Dalian Nationalities University,Dalian 116600,China,2. School of Food Engineering and Biological Technology,Tianjin University of Science and Technology,Tianjin 300222,3. Dalian Beiliang Inspection Corporation,Dalian 116001,China) |
| Abstract: | The aim of this experimental work was to evaluate the effect of the Potentilla anserina addition on the rheological properties of common wheat doughs and bread quality and find out the optimal addition. Upon addition of Potentilla anserina,significant increased in mixing time and stability,and decrease in water absorption were recorded. The hardness increased with the addition of Potentilla anserine. In addition,sensory evaluation showed that consumer panellists judged Potentilla anserina enriched breads as... |
| Keywords: | Potentilla anserine rheology breadmaking quality |
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