摘要
研究添加黄蒿籽粉对小麦粉、混合粉(玉米粉、荞麦粉分别不同比例混入小麦粉)面团弹性、延伸性、发酵体积以及面筋持水率的变化,结果表明黄蒿籽粉对纯小麦粉面团及面筋性能有明显改善,混合粉面团弹性及延伸性随黄蒿籽粉比例的增加也增强。因此,黄蒿籽粉能有效改善面粉的加工性能。
Based on wheat flour,mixed flour（maize flour,buckwheat mixed with different ratio） as material,added to different amount of Artemisia scoparia flour,the change of the dough springiness,extensibility,fermentation volume,gluten moisture absorption were studied.The results showed that by adding Artemisia scoparia flour,the performance of dough and gluten can be improved.In the mixed flour,with the increasing amount of Artemisia scoparia flour,The springiness and extensibility of dough were increasing trend.The Artemisia scoparia flour can be obviously improved the dough processing performance.
出处
《食品科技》
CAS
北大核心
2011年第4期127-130,共4页
Food Science and Technology
基金
甘肃省科技人员服务企业行动项目(2009GJG10014)
关键词
黄蒿籽
弹性
延伸性
面筋持水率
Artemisia scoparia
springiness
extensibility
gluten moisture absorption
