食品科学 ›› 2007, Vol. 28 ›› Issue (12): 85-87.
• 基础研究 • 上一篇 下一篇
马越, 苑函, 陈红梅
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MA Yue, YUAN Han, CHEN Hong-Mei
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摘要: 面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。本实验研究了苦荞粉的流变学特性,发现苦荞粉不适宜单独加工焙烤食品,必须添加适量的辅料。通过添加不同比例的谷朊粉可不同程度地改善苦荞粉面团的流变学特性,进而改变其加工特性。
关键词: 苦荞粉, 流变学特性, 谷朊粉
Abstract: The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data. This article has studied the rheological properties of buckwheat flour and reported that buckwheat flour, which is not suitable to be processed alone in bakery, must be added with appropriate auxiliary materials. By adding different proportions of wheat gluten, the rheological properties of buckwheat dough to different extents can be improved. Thereby its processing properties also can be changed.
Key words: buckwheat, rheological properties, wheat gluten
马越, 苑函, 陈红梅. 苦荞粉面团流变学特性的研究[J]. 食品科学, 2007, 28(12): 85-87.
MA Yue, YUAN Han, CHEN Hong-Mei. Study on Rheological Properties of Buckwheat Dough[J]. FOOD SCIENCE, 2007, 28(12): 85-87.
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