板栗粉对面包面团流变学性能影响的研究

用布拉班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。结果表明:板栗粉对面团流变学性质的影响随着其添加量及栗粉处理条件不同而不同,随着栗粉量添加比例的增加,混粉面团的形成时间、稳定时间有所减小,吸水率增加,弱化度增大,熟栗粉的影响要小于生栗粉。在 5%~6%左右添加量时混粉面团具有较好的综合粉质性能。

Influences of Chestnut Powder upon Rheology Properties of Bread Dough

Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph. The studies emphasize the influence of the content of chestnut powder and the treatment of preliminary cook. Dough development time and stability time was decreased, and the water absorption and the weak value were accelerated caused by additional chestnut powder. As a whole the chestnut flour mix had no bad effect on the farinographical properties was 5%~6%.