摘要
以粉质、拉伸、白度、湿面筋含量为指标,研究了甘草抗氧物对面粉品质的影响。试验结果表明,随着甘草抗氧物的增加粉质指标下降,拉伸指标上升;甘草抗氧物对面粉的白度具有降低作用,而且影响较大,对湿面筋含量也具有降低作用,但影响较小。在面粉中添加甘草抗氧物,有利于制作要求面团韧性大、延伸度小、色泽较重的食品。
Using farinograph properties, tension, whiteness and wet gluten content as index, the effect of antioxidant of glycynhiza on flour quality was researched. The results showed that with the increase of antioxidant of glycyrthiza, the index of farinograph was decreased, the index of tension was increased, the whiteness value was decreased seriously, and the wet gluten content was decreased slightly. Adding the antioxidant of glycyrrhiza into the flour was beneficial to made the food needed the dough with high toughness, low extensibility and dark color.
出处
《粮食与油脂》
北大核心
2017年第7期77-78,共2页
Cereals & Oils
基金
河南省高等学校重点科研项目计划(15B550005)
漯河市2015年度青年拔尖人才资助项目
关键词
甘草抗氧物
面粉
面团
品质
antioxidant of glycyrrhiz
wheat flour
dough
quality
