食品与机械2011，Vol.27Issue(4)：20-24,5.DOI:10.3969/j.issn.1003-5788.2011.04.005
变性淀粉对面团流变学特性和面包品质的影响
Effect of modified starch on dough rheological properties and bread quality
摘要
Abstract
The effects were studied of modified potato starch and the modified tapioca starch with different amount on rheological properties of dough and baking quality of bread. The results showed that the rheological properties of dough increased with addition of two kinds of modified starch, the tenacity increased, the extensibility decreased and the dough strength were improved. The modified potato starch improved the baking quality of bread, increased the special volume prominently, reformed the hardness and springiness of bread. But the modified tapioca starch affected the baking quality of bread not significantly. The experiment results showed that the optimum additions of the modified potato starch was 0.8%~1.2%.关键词
面包/流变学特性/面包品质/变性淀粉Key words
bread/ rheological properties/ baking quality/ modified starch引用本文复制引用
王坤,吕振磊,王雨生,陈海华..变性淀粉对面团流变学特性和面包品质的影响[J].食品与机械,2011,27(4):20-24,5.基金项目
山东省高等学校优秀青年教师国内访问学者项目(编号:2010D104) （编号:2010D104）
