黄秋葵粉对面团和面包质构特性的影响

为研究黄秋葵粉对面团和面包质构特性的影响,按不同添加量(1%~5%)将3种粒度(60、100、200 目)的黄秋葵粉分别添加到小麦粉中,制作面团和面包,对面团和面包质构(硬度、弹性、咀嚼性和回复性)特性进行测定。结果表明:随着黄秋葵粉添加量的增加,面团和面包的硬度和咀嚼性均提高,面团和面包的弹性和回复性均降低;黄秋葵粉的粉碎粒度对面团和面包的质构也有一定影响,在相同的添加量水平下,随着黄秋葵粉粒径的减小,面团的硬度、弹性、咀嚼性和回复性均降低,但变化并不明显;在相同的添加量水平下,黄秋葵粉的粒径变化对面包的硬度、弹性、咀嚼性和回复性有一定影响,但变化并不明显。该研究对开发黄秋葵面包具有一定的指导意义。

Effect of Okra Powder on Texture Properties of Dough and Bread

In order to study the effect of okra powder on the texture properties on dough and bread, three kinds of okra powder (60, 100, 200 mesh) were added to wheat flour according to different addition amounts (from 1% to 5%), dough and bread were made and the texture properties (including hardness, springiness, chewiness and resilience) of the dough and bread were measured. The results showed that with the increase of okra powder adding amount, the hardness and chewiness of dough and bread increased, while the springiness and resilience of dough and bread decreased. The particle size of okra powder also affected the texture characteristics of dough and bread.At the same level of addition, with the decrease of okra powder particle size, the hardness, springiness, chewiness and resilience of dough decreased, but the change was not significant. At the same level of addition, the particle size of okra powder had some influence on the hardness, elasticity, chewiness and resilience of bread, but the change was not significant.The study of okra powder on the texture properties on dough and bread had some guiding significance for the development of okra bread.