添加大米粉对面包面团揉混特性和拉伸特性的影响

以高筋面粉为对照,研究添加不同比例的大米粉所形成的混粉面团揉混特性和拉伸特性的影响。结果表明,随着大米粉添加量增加,混粉面团的形成时间、稳定时间和粉质指数呈下降趋势,当大米粉添加量超过20%时,对粉质指标产生显著性影响;当大米粉的添加量为20%,醒发时间为45 min和90 min的延伸度、拉伸面积呈极显著降低。醒发的时间越长,面粉的拉伸特性变化越小。因此,大米粉添加量为20%以内时,对面团揉和性能和拉伸性能影响较小。

Effects of Addition of Rice Flour on Kneading and Stretching Properties of Bread Dough

Effects of the mixed dough with different proportions of rice flour on the kneading properties and stretching properties using high-gluten flour as control was studied.The results showed that the formation time,stability time and silty index of the mixed dough decreased with the increase of the amount of rice flour.When the amount of rice flour was 20%,the silty index was significantly affected.The longation and tensile area of rice noodles with wake time of 45 min and 90 min were significantly decreased at the same time.As the fermentation time increase,the less the flour's stretching properties change.The addition amount of rice flour has little influence on the kneading and stretching properties of dough when it was less than 20%.