期刊论文

中文

粮食与油脂

1008-9578

2020

33

12

38-40

10.3969/j.issn.1008-9578.2020.12.012

全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018203) 十三五国家重点研发计划项目(2018YFD0401002)。

本校为第一机构

将籽粒苋全粉添加到面包中,研究不同添加量的籽粒苋全粉对面包感官、质构、内部纹理结构及营养价值的影响。结果表明:当籽粒苋的质量分数不超过10%时,面包蓬松,气孔均匀,富有弹性,口感良好,感官评分较高。面包硬度随着籽粒苋添加量的增多而逐渐减小,内聚性、胶着性及咀嚼性随籽粒苋添加量的增加先降低再升高。当籽粒苋质量分数为10%,面包的弹性及回复性较好。籽粒苋的添加可以提高面包中绝大多数氨基酸的含量,提升面包的营养价值。综合考虑,面包预混合粉中籽粒苋全粉的最佳质量分数为10%。

Grain amaranth powder was added to bread to study the effects of different amount of grain amaranth powder on the sensory,internal texture,texture and nutritional value of bread.The results showed that when the amount of grain amaranth was not more than 10%,the bread was fluffy,the stomata were uniform,elastic,the taste was good and the sensory score was high.The hardness gradually decreased with the increase of grain amaranth amount.The cohesion,adhesiveness and chewiness decreased first and then increased with the increase of grain amaranth powder amount.When the amount of grain amaranth was...