糜米粉对面团特性及面包品质的影响

为研究糜米粉对面团特性及面包品质的影响,探究了糜米粉添加量(0、10%、20%、30%、40%和50%)对面团的微观结构、拉伸特性、动态流变学特性以及面包品质的影响。结果表明:随着糜米粉添加量的增加,面团的面筋网络出现了断层结构。添加糜米粉使得面团的拉伸强度和拉伸距离均呈下降趋势,面团的弹性模量和黏性模量均呈上升趋势。糜米粉的添加明显增加了面包的硬度和咀嚼度,降低了面包的弹性、粘聚性、回复性、比容和感官评分。因此,糜米粉的添加改变了小麦面团的特性和面包的品质,其添加量不宜超过30%。

Effect of Proso Millet Flour on Properties of Dough and Quality of Bread

In order to studying the effect of proso millet flour on dough characteristics and bread quality,the paper mainly studied the effect of the additive amount of proso millet flour(0,10%,20%,30%,40%and 50%)on the microstructure,the tensile characteristics,the rheological properties of dough and the quality of bread.The results showed that the fault structure appeared in gluten network of the dough with the increase of the additive amount of proso millet flour.The tensile strength and the tensile distance of the dough both showed a downward trend after adding proso millet flour.The elastic modulus and the viscous modulus of the dough both showed an upward trend.The addition of proso millet flour significantly increased the bread’s hardness and chewiness,significantly reduced the elasticity,cohesiveness,recovery,the specific volume and sensory score of the bread.Therefore,the addition of proso millet flour could alter the properties of the wheat dough and the quality of the bread.And it was not inappropriate to add more than 30%.