摘要
本文研究了不同添加量0%、6%、8%、10%和12%糯玉米粉对面包品质的影响。经过分析可知,添加糯玉米粉量为8%时对面包品质有一定的影响。在此条件下制作的面包,感官品质优良、色泽呈金黄色、组织良好、入口疏松。
This paper studied the effects of0%,6%,8%,10%and12%waxy corn flour on breadquality.The results showed that the quality of bread was affected by the addition of waxy corn flour to8%.Under these conditions,the sensory quality of the bread is good,the color is golden yellow,the structure isgood,the entrance is loose.
作者
姜涛
乔奇
Jiang Tao;Qiao Qi(Inner Mongolia Institute of Product Quality Inspection, Hohhot 010070, China)
出处
《现代食品》
2017年第6期109-110,共2页
Modern Food
关键词
糯玉米粉
面包品质
面包比容
Glutinous rice flour
Bread quality
Bread specific volume
