| 麦芽粉对面团流变学特性和面包质量的影响 |
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| 引用本文： | 邵秀芝,郭利美.麦芽粉对面团流变学特性和面包质量的影响[J].山东轻工业学院学报,1997,11(4):57-60. |
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| 作者姓名： | 邵秀芝 郭利美 |
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| 作者单位： | 山东轻工业学院食品工程系 |
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| 摘 要： | 本文利用布拉班德粉质仪、拉伸仪、发酵仪和粘度仪研究了麦芽粉对面团流变学特性的影响，并进行了面包的焙烤实验。结果表明，麦芽粉在中筋粉中的适宜添加量为０１～０２％，麦芽粉能加快面团的发酵速度，提高面包的感官质量，麦芽粉与乳化剂共同作用可延长面包的保鲜期。
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| 关 键 词： | 流变学，麦芽粉，面包 |
Effects of Malt Flour on Rheological Properties of Dough and Bread Quality |
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| Shao Xiuzhi,Guo Limei.Effects of Malt Flour on Rheological Properties of Dough and Bread Quality[J].Journal of Shandong Institute of Light Industry(Natural Science Edition),1997,11(4):57-60. |
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| Authors: | Shao Xiuzhi Guo Limei |
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| Abstract: | Effects of malt flour on rheolgogical properties of dough were studied by means of Brabender farinograph,extensigraph,emylograph and fermentograph,and baking test was made.The research indicates the optium amount of malt flour is between 0.1 to 0.2 percent in medium strength wheat flour.Malt flour can accelerate the fermentation of dough,and increase the organoleptic quality of bread.Shelf-life will be extended when malt flour is combined with emulsifier. |
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| Keywords: | rheology malt flour bread |
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