摘要
以加麦为材料,采用麸皮回添的方法制备3种不同麸皮比例(10%,20%,30%)的全麦粉,测定3种全麦粉及加麦面粉的基本理化指标和流变学指标。在相同条件下,储存3种全麦粉及加麦面粉制成的面包成品,测定不同时间段面包的品质指标,为全麦面包的长期储存提供数据支持,并找到适合做面包的最佳麸皮回添比例。结果表明,回添10%麸皮的全麦粉的各项性质指标较好,做出的面包质量最好;在面包储存过程中,麸皮回添量越大,面包体积、色泽及质构等指标越差,面包越易变质。室温下,全麦面包可储存6 d;冷冻条件下,全麦面包可储存14 d。
The Canadian wheat is used for material in this study. The approach to the preparation of whole wheat flour with three different bran proportions is that the wheat bran is added to flour. The basic .physical-chemical index and rheological index are determined. At the same storage conditions, the quality index of breads are determined at different storage period to supply a data endorsement for the long-term storage of whole wheat bread and to find the best proportion bran for making bread. The results show that adding 10% of bran to the flour, the whole wheat flour＇s properties index and the bread quality are good. During the storage of bread, the more bran adding to the bread, the loaf volume, color and texture and other indicators are worse, and the more easily to go bad. At room temperature, whole wheat bread can be stored for 6 d; on freezing conditions, whole wheat bread can be stored two weeks.
出处
《农产品加工（下）》
2012年第11期81-84,共4页
Farm Products Processing
基金
河南省农业科技成果转化计划项目(200132)
河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06)
关键词
麸皮
全麦粉
全麦面包
储存稳定性
bran
whole wheat flour
whole wheat bread
storage stability
