不同面筋蛋白组分对面包品质的影响
首发时间:2017-03-21
摘要:将谷朊粉,提取的麦谷蛋白,麦醇溶蛋白分别添加到面包中,以面包比容为评价指标,研究其对面包品质的影响。实验结果表明,三者均能提高面包比容,且在 1.5%的添加量下,麦谷蛋白和谷朊粉的改善效果相当。将麦谷蛋白与麦醇溶蛋白重新配比添加到面包中,当麦谷蛋白/麦醇溶蛋白为 3:1时,在 1.1%的添加量下,与空白组相比,面包比容提高了11.4%,面包硬度降低。贮藏 5天后,面包硬度增量低于空白组13.1%,延缓了面包的老化,且改善效果优于谷朊粉,这为谷朊粉精深加工及合理利用提供了参考。
For information in English, please click here
Effects of different gluten components on bread quality
Abstract:Gluten, glutenins and gliadins which were extracted from wheat gluten were added to bread, to study their effects on the quality of bread with the bread specific volume as the evaluation index. The results showed that all of the three could increase the specific volume of bread, and in the amount of 1.5%, the influences of glutenins and gluten were equivalent. Glutenins and gliadins were added to breads with different ratios, when glutenins/gliadins was 3:1, with the addition of 1.1%, compared with the blank group, the specific volume of bread increased by 11.4%, the hardness of bread decreased. After storage for 5 days, the increment of hardness is 13.1% less than that of the blank group, delaying the aging of bread, and better than the wheat gluten did. However, it provided a possible alternative to wheat gluten.
Keywords: Glutenins Gliadins Bread Bread specific volume Texture
论文图表:
引用
No.4721744118767214****
同行评议
共计0人参与
勘误表
不同面筋蛋白组分对面包品质的影响
评论
全部评论0/1000