| 全麦面包的制作及其品质研究 |
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| 引用本文： | 李永平,冯 哲,于丽微,于 颖,韩俊杰.全麦面包的制作及其品质研究[J].西部粮油科技,2014(3):69-71. |
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| 作者姓名： | 李永平 冯 哲 于丽微 于 颖 韩俊杰 |
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| 作者单位： | [1]黑龙江粮食职业学院粮油工程系,哈尔滨150080 [2]哈尔滨学院理学院,哈尔滨150086 |
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| 基金项目： | 黑龙江省教育厅科研项目（项目编号：12525107） |
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| 摘 要： | 参考美国FDA制定的全谷物食品标准,在小麦粉中添加不同数量的新鲜麦胚和麸皮制作全麦面包,通过对面包的体积、形态、口感等感官品质的评定分析,确定全谷物原料在全麦面包中的最适添加量。制作的全麦面包产品,香气和味道好于普通面包,内部结构和表面形态正常,口感稍有粗糙。
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| 关 键 词： | 全麦 小麦 面包 全谷物 添加比例 |
Research on Production and Quality of Whole Wheat Bread |
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| LI Yongping,FENG Zhe,YU Liwei,YU Ying,HAN Junjie.Research on Production and Quality of Whole Wheat Bread[J].China Western Cereals & Oils Technology,2014(3):69-71. |
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| Authors: | LI Yongping FENG Zhe YU Liwei YU Ying HAN Junjie |
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| Affiliation: | 1.Heilongjiang Vocational College of Cereal, Institute of Cereal and Oil Engineer, Harbin 150080. 2.College of Harbin, College of Science, Harbin 150086) |
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| Abstract: | Reference formulated whole grain food standards by American FDA, producted whole wheat bread with wheat flour which contain different amount of fresh wheat germ and bran, through the analysis of bread volume, shape, taste and other sensory quality, determined the optimal adding quantity of whole grain raw materials in the whole wheat bread. The whole wheat bread products, its aroma and taste better than the ordinary bread,internal structure and surface morphology of normal, taste slightly rough. |
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| Keywords: | whole wheat＇ wheat bread whole grain adding proportion |
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