摘要
通过向面粉中添加不同比例的黑豆粉,利用质构仪测定在不同储藏时间下,面包质构特性的变化趋势,发现添加5%黑豆粉末的面包在硬度、弹性、咀嚼性等方面都有很好改善,不但增强面包的营养价值,而且还具有良好的保藏性能,使货架期更长。
Black bean powder was added in flour to make a new bread. The texture characteristic of the bread during storage have been obtained. The result showed that the hardness, springiness, chewiness of the bread with 5 % black bean powder were excellent improved, not only increased the nutritional value of bread, but also improved the storage performance and gets long shelf life.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期95-98,共4页
Food Research and Development
关键词
黑豆粉末
面包
老化
质构仪
black soybean powder
bread
staling
texture analyser
