| 配粉对小麦粉焙烤品质的影响作用 |
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| 引用本文： | 徐志祥,董海洲.配粉对小麦粉焙烤品质的影响作用[J].食品科技,2004(4):5-7. |
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| 作者姓名： | 徐志祥 董海洲 |
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| 作者单位： | 1. 泰山学院科研处,泰安·271021
2. 山东农业大学食品学院,泰安·271018 |
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| 摘 要： | 研究了不同比例配粉对小麦粉焙烤品质性状指标的影响,结果表明:随着优质粉配粉比例的增大,面包体积改善程度增加,特别是在优质粉所占比例较小时(30%左右),面包体积的改善程度最为显著;配粉对面包比容的改善作用较小,但合适配粉比例能使面包比容和面包评分得到显著的改善和提高。
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| 关 键 词： | 配粉 小麦粉 焙烤品质 影响 |
| 文章编号： | 1005-9989(2004)04-0005-03 |
| 修稿时间： | 2003年11月14 |
Effect on flour baking quality by blending technology |
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| XU Zhi-xiang,DONG Hai-zhou.Effect on flour baking quality by blending technology[J].Food Science and Technology,2004(4):5-7. |
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| Authors: | XU Zhi-xiang DONG Hai-zhou |
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| Affiliation: | XU Zhi-xiang1 DONG Hai-zhou2 |
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| Abstract: | The effect on flour baking quality by different scale blending was studied in this article. The result showed that flour-baking quality became better with the content of high quality flour rising in general, but loaf volume has the notable improvement when the content of high quality flour was 30 percent. It has little effect on loaf volume per gram, if two flour blend with suitable scale, the loaf volume per gram and loaf score will have much more notable improvement. |
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| Keywords: | flour blending flour baking quality effect |
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