| 麦胚对面包质量影响的研究 |
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| 引用本文： | 邵季芝.麦胚对面包质量影响的研究[J].中国粮油学报,1999,14(5):54-56. |
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| 作者姓名： | 邵季芝 |
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| 作者单位： | 山东轻工业学院食品工程系!济南250100 |
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| 摘 要： | 研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。结果表明，面团的筋力随麦胚量的增加而降低；脱脂麦胚比全脂麦胚的面包质量较好；脱脂麦胚的适宜加量为8％；麦胚能改善面包的皮色、风味和营养价值。
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| 关 键 词： | 全脂麦胚 脱脂麦胚 面包 流变学特性 质量 |
Effect of Wheat Germ on Bread Quality |
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| Shao,Xiuzhi.Effect of Wheat Germ on Bread Quality[J].Journal of the Chinese Cereals and Oils Association,1999,14(5):54-56. |
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| Authors: | Shao Xiuzhi |
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| Abstract: | The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.The result indicated that the gluten strength of dough decreased with increasing wheat germ addition level.The bread quality of defatted wheat germ addition was better than that of full-fat wheat germ addition.The optimum addition dosage of defatted wheat germ was 8%.The surface color,flavor and nutrition value of bread were improved by wheat germ addition. |
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| Keywords: | defatted wheat germ full-fat wheat germ bread rheological property |
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