摘要
以强筋小麦龙麦30为主粉与中筋小麦克丰6号等3个品种进行不同比例配粉研究其面包烘焙品质的影响。试验结果表明,龙麦30与面筋含量高,面团拉伸阻力适中,延伸性长的克丰6号品种搭配,配粉以60%∶40%比例的湿面筋含量和延伸性显著增加,面团流变学特性加以改善,蛋白质数量与质量指标较为均衡,面包体积增大,面包芯部结构、平滑度等指标均得到提高,面包烘焙品质为最佳。
In order to improve the processing value of strong wheats,Longmai30 was used to blended with 3 middle wheats such as kefeng No. 6 at different levels,the quality of bread baking with blended flours were studied. Results showed gluten content and Iength were increased with longmai30 blended with higher gluten content of kefeng No. 6. The best proportion was 60 ： 40 dough rheological characteristics improved. Quality and quantity of protein indexs were balance. The volume of bread was increased. The quality of bread baking was best.
出处
《黑龙江农业科学》
2008年第6期124-125,129,共3页
Heilongjiang Agricultural Sciences
基金
农业科技跨越计划项目
