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| 小麦麸皮戊聚糖对面包烘焙品质影响的研究 | |
| 引用本文： | 郑学玲,李利民,姚惠源,赵武全.小麦麸皮戊聚糖对面包烘焙品质影响的研究[J].河南工业大学学报(自然科学版),2003,24(4):9-13. |
| 作者姓名： | 郑学玲 李利民 姚惠源 赵武全 |
| 作者单位： | 1. 郑州工程学院,粮油食品学院,河南,郑州,450052 2. 江南大学,食品学院,江苏,无锡,214036 3. 沈阳香雪面粉有限公司,辽宁,沈阳,110000 |
| 基金项目： | 国家"十五"重点科技攻关项目(2001BA501A02) |
| 摘 要： | 从小麦麸皮中制备戊聚糖,将其分别以不同的比例添加到两种筋力不同的面粉中,以研究其对面团特性及面包烘焙品质的影响.发现当添加比例为1 5%时,小麦麸皮戊聚糖对面团特性及面包烘焙品质有着明显的改良效果,其中以对面粉筋力相对较弱的豫麦34粉有非常好的改良效果,主要体现在:可增加面团的粉质吸水量,增加面团的稳定时间,增加面包的体积,改善面包的内部质构,延缓面包的老化 |
| 关 键 词： | 小麦麸皮 戊聚糖 面团特性 面包烘焙品质 |
| 文章编号： | 1671-1629(2003)04-0009-05 |
| 修稿时间： | 2003年8月2日 |
EFFECT OF WHEAT PENTOSAN ON BREADMAKING QUALITY |
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| Zheng Xue-ling,Li Li-min,Yao Hui-yuan,Zhao Wu-quan.EFFECT OF WHEAT PENTOSAN ON BREADMAKING QUALITY[J].Journal of Henan University of Technology Natural Science Edition,2003,24(4):9-13. | |
| Authors: | Zheng Xue-ling Li Li-min Yao Hui-yuan Zhao Wu-quan |
| Affiliation: | Zheng Xue-ling~1,Li Li-min~1,Yao Hui-yuan~2,Zhao Wu-quan~3 |
| Abstract: | Pentosan prepared from wheat bran was added into two different kind of wheat flour in different amount in order to study the effect of wheat bran pentosan on dough and breadmaking quality. The result indicated that pentosan with 0.5% in wheat flour could improve dough and breadmaking quality, such as increasing dough water absorption and dough stability time, increasing loaf volume, and retarding bread staling. The improvement influence of pentosan on wheat flour with not too strong quality was better than wheat flour with strong quality. |
| Keywords: | wheat bran pentosan dough quality breadmaking quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |