| 沙蒿胶对荞麦面包品质的影响 |
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| 引用本文： | 张瑞珍,赵丽芹,张曦. 沙蒿胶对荞麦面包品质的影响[J]. 保鲜与加工, 2007, 7(2): 41-43 |
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| 作者姓名： | 张瑞珍 赵丽芹 张曦 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,呼和浩特,010018 |
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| 摘 要： | 将沙蒿胶不同添加量对面包比容、硬度、水分含量、高径比及感官品质的影响进行了研究.结果表明,在面包中添加0.5%沙蒿胶时,面包保水性较好,比容最大,同时也可延缓面包老化,对改善面包形状具有一定作用.
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| 关 键 词： | 沙蒿胶 荞麦面包 品质 沙蒿胶 荞麦 面包品质 影响 Quality Buckwheat Additions Different 作用 形状 改善 面包老化 保水性 不同添加量 结果 研究 感官品质 高径比 水分含量 硬度 |
| 文章编号： | 1009-6221（2007）02-0041-03 |
| 收稿时间： | 2006-11-13 |
| 修稿时间： | 2006-11-13 |
Effect of Different Additions of Shahao Flour on Buckwheat Bread Quality |
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| ZHANG Rui-zhen,ZHAO Li-qin,ZHANG Xi. Effect of Different Additions of Shahao Flour on Buckwheat Bread Quality[J]. Storage & Process, 2007, 7(2): 41-43 |
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| Authors: | ZHANG Rui-zhen ZHAO Li-qin ZHANG Xi |
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| Abstract: | In this study, the effects of different additions of shahao flour on specific votume, rigidity, the content of water, high-diameter ratio and sensory quality of bread were investigated. The results showed that when the addition is 0.5%.The water holding capacity is better than the others and the specific votume of bread reached maximum. At the same time, the additions of shahao flour can stay aging of bread and improve the shape of bread. |
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| Keywords: | shahao flour buckwheat bread quality |
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