食品与发酵工业2017，Vol.43Issue(10)：197-202,6.DOI:10.13995/j.cnki.11-1802/ts.012980
藜麦粉对小麦面团、面包质构特性及品质的影响
Effect of quinoa flour on the quality and texture of wheat dough and bread
摘要
Abstract
In order to provide the theory basis for development of quinoa baking food,the objective of this study is to investigate the effect of quinoa flour on the texture characteristics of wheat dough and bread.On the basis of protein components in quinoa flour,the effects of quinoa flour on hardness,springiness and adhesiveness of wheat dough,and effects of quinoa flour on hardness and springiness of bread were studied using Texture Analyser TPA mode.The results showed that the hardness of wheat dough decreased first then increased,the minimum value was 15％;the springiness of wheat dough increased first then decreased,the highest was 15％;the adhesiveness increased gradually.The hardness of wheat bread was showed downward trend by increasing quinoa proportion.However,the springiness was at the contrary.The sensory value of wheat bread increased first then decreased as the quinoa flour added.When the addition of quinoa flour was 15％,the bread has the best quality.Therefore,addition of quinoa flour can alter the textural properties of wheat dough and bread;the texture of dough and the sensory and texture of bread had a certain correlation.关键词
藜麦粉/小麦面团/面包/质构特性Key words
quinoa flour/wheat dough/bread/texture characteristics引用本文复制引用
张园园,温白娥,卢宇,付媛,张美莉..藜麦粉对小麦面团、面包质构特性及品质的影响[J].食品与发酵工业,2017,43(10):197-202,6.基金项目
内蒙古草原英才工程项目(CYYC6025) （CYYC6025）
2017内蒙古自治区科技创新引导奖励基金项目 （）
