摘要
通过改变面包配方中的水分、盐、起酥油、小麦粉筋力以及改良剂,采用感官评定和质构分析探讨了各成分和用量对面包品质的影响,实验结果表明,良好的面包配方对面包的弹性、硬度、回复性、咀嚼性、黏性和内聚性都有明显改善,面包具有较好的组织结构、形状和口感。因而合理调节面包配方可以提高面包品质。
Bread produced with different contents of water, salt, shortening, gluten and improver was investigated by sensory eval- uation and texture analysis to find out the effect of these components and their amount on bread quality. The results indicated that good formula could improve the springiness, hardness, resilience, chewiness, adhesiveness and cohesiveness of bread. The product had good structure, shape and taste. So regulating the formula properly could enhance the quality of bread.
出处
《粮食与饲料工业》
CAS
北大核心
2009年第12期24-27,共4页
Cereal & Feed Industry
关键词
面包配方
感官评定
质构分析
面包品质
bread formula
sensory evaluation
texture analysis
bread quality
