糕点专用粉品质指标的研究

作者研究了国产小麦粉各品质因素对苏式杏仁酥和海绵蛋糕烘焙品质的影响,结果表明,面筋的质和量均有重要影响,α-淀粉酶活力对海绵蛋糕烘焙品质有影响,对苏式杏仁酥则无显著影响,破损淀粉含量对苏式杏仁酥烘焙品质有显著影响,对海绵蛋糕品质影响不大。由现行工艺生产的特一粉细度基本可适应要求。本文还明确了可以用面团流变学试验(Farinograph)中的形成时间、稳定时间、衰落度和评价计值等指标来评价糕点专用粉的品质。最后提出了杏仁酥和海绵蛋糕专用粉的品质控制指标。

A Study on the Quality Requirements for Cake Flour

Having investigated various quality factors of domlstic wheat flour, which affect the quality of Su-type Xingrensu and sponge cake, it is found that the quality and quantity of gluten of flour have an important effect on the baking quality of above two kinds of products;that a-amylase activity has effect on the baking quality of sponge cake, and little effect on that of Su-type Xingrensu; that the content of damaged starch has a marked effect on the baking puality of Su-type Xingrensu, and little effect on that of sponge cake; and that the fineness of No.1 Clear flour produced Under the present technology of flour milling could generally meet the need of the baking quality of the above two kinds of products. It is certainly believed that development time, stability time, Mixing tolerance index, and evaluation mark which are From Farinograph could be used to estimate the quality Of cake flour. Finality, the quality requirements for the flours of Su-type Xingrensu and sponge cake are suggested.