| 偶氮甲酰胺对面粉粉质及面包质量的影响 |
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| 引用本文： | 王远成,任凌云,张鹏涛. 偶氮甲酰胺对面粉粉质及面包质量的影响[J]. 中国粮油学报, 2001, 16(1): 32-35 |
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| 作者姓名： | 王远成 任凌云 张鹏涛 |
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| 作者单位： | 1. 山东省粮油科学研究所，济南 250013
2. 山东鲁粮食品有限公司，济南 251100 |
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| 摘 要： | 研究了不同添加量的偶氮甲酰胺对特一粉、特二粉粉质曲线及拉伸曲线的影响，找出偶氮甲酰胺的最佳添加量20ppm。进行偶氮甲酰胺不同添加量的面包烘焙试验，找出添加量与面包品质的关系并证明偶氮甲酰胺对面筋的改良作用。
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| 关 键 词： | 偶氮甲酰胺 ADA 面粉粉质 最佳添加量 面包质量 改良作用 |
Influence of Azodicarbonamide on Qualityof Wheat Flour and Bread |
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| Wang Yuancheng Ren Lingyun Zhang Pengtao. Influence of Azodicarbonamide on Qualityof Wheat Flour and Bread[J]. Journal of the Chinese Cereals and Oils Association, 2001, 16(1): 32-35 |
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| Authors: | Wang Yuancheng Ren Lingyun Zhang Pengtao |
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| Affiliation: | Wang Yuancheng 1 Ren Lingyun 1 Zhang Pengtao 2 |
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| Abstract: | Influence of different dosaged azodicarbonamide on farinograph and extensograph of wheat flour was studied.The dosage of Azodicarbonamide was optimized as 20ppm.The relation between dosage of azodicarbonamide and quality of bread was investigated,proving the improving effect of azodicarbonamide on gluten quality |
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| Keywords: | azodicarbonamide(ADA) wheat flour quality optimum dosa ge |
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