摘要
实验研究了湖北地产小麦加工饼干时,利用加入低筋粉、淀粉、中性蛋白酶、L-半胱氨酸盐4种方案减筋后对饼干品质改良的效果。结果表明:以100 g为原料总量的条件下,分别加入低筋粉30 g、淀粉18.4 g、中性蛋白酶0.98 mg、L-半胱氨酸盐5 mg时,小麦品质达到最佳。
The influence to soft cookies quality made by Hubei local wheat flour through adding low gluten flour,starch,neutral protease,L-Cysteine monhydrochloride was developed in this paper.The analysis indicated single low gluten flour 30 g,starch 18.4 g,neutral protease 0.98 mg or L-Cysteine monhydrochloride 5 mg was the fittest amount based on a totally weight 100 g.
出处
《粮食加工》
2011年第2期33-37,共5页
Grain Processing
关键词
减筋
湖北地产小麦
品质改良
小麦饼干
reducing gluten
Hubei local wheat
quality improvement
wheat flour biscuit
