摘要
选用3种不同粗细度(20、60、100目)的麸皮按4种不同的质量分数(5%、10%、15%、20%)添加到高筋粉中,研究麸皮对冷冻面团品质的影响。结果表明:麸皮可以有效改善馒头冷冻面团的品质,在质量分数为15%、粗细度为20目时,面团的各项综合指标最好。麸皮可以改善面团的粉质、动态流变学、发酵等特性,对改善面团品质有一定的积极作用,但需要合适的粗细度并且控制好添加比例。如果质量分数过大或颗粒度过小,会对面团的各项指标产生负面影响。
The effect of wheat bran on the quality of frozen dough was examined in this study. Three kinds of wheat bran with different thickness （20,60,100 mesh） were added in the high gluten flour in the dosage of 5%, 10%, 15% and 20% （relative to the weight of frozen dough） respectively. The results showed that wheat bran could effectively improve the quality of the frozen dough. The comprehensive index of the dough was reached to optimum with the addition of 15% wheat bran of 20 mesh thickness degree. Farinograph, dynamic rheological, fermentation and other characteristics were also improved through the addition of wheat bran. It was concluded that wheat bran had a positive role in improving the quality of dough, but it had strict limiting on the thickness degree and addition proportion. Otherwise, it would produce a negative impact on the indicators of frozen dough.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2017年第1期32-36,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(31301594
31571873)
河南省科技成果转化计划(农业领域)项目(142201110030)
河南工业大学国家自然科学基金申报支持计划(2016JJSB115)
