食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
18期
1-3
,共3页
高粱粉%粉质特性%老化度%保水性
高粱粉%粉質特性%老化度%保水性
고량분%분질특성%노화도%보수성
sorghum flour%farinograph properties%aging degree%retention
将高粱粉加入到面团与面包中,利用布拉班德粉质仪测定面团的粉质特性,并测定含高粱粉面包的保水性与老化度。结果表明,高粱粉添加量为10%时,面包面团的粉质特性下降不明显,获得的面包感官品质较好,保水性性高,老化度低。
將高粱粉加入到麵糰與麵包中,利用佈拉班德粉質儀測定麵糰的粉質特性,併測定含高粱粉麵包的保水性與老化度。結果錶明,高粱粉添加量為10%時,麵包麵糰的粉質特性下降不明顯,穫得的麵包感官品質較好,保水性性高,老化度低。
장고량분가입도면단여면포중,이용포랍반덕분질의측정면단적분질특성,병측정함고량분면포적보수성여노화도。결과표명,고량분첨가량위10%시,면포면단적분질특성하강불명현,획득적면포감관품질교호,보수성성고,노화도저。
Research on sorghum flour added to the dough and bread, using Brabender farinograph instrument measuring the dough properties, and the determination of containing water retention and aging degree of sorghum flour bread. The results showed that sorghum powder adding quantity 10%, farinograph properties of bread dough decline was not obvious, with better sensory quality of bread , which was high water retention, and aging degree was low.