外源蛋白添加对全麦面团特性和面包品质的影响

吴迪,王佳玉,汤晓智,胡秋辉

Influence of Exogenous Protein Addition on Whole Wheat Dough Properties and Bread Quality Characteristics

Di WU,JiaYu WANG,XiaoZhi TANG,QiuHui HU

表1 全麦粉的基本组分含量（湿基）（%）

Table 1 Basic component content of raw materials (wet basis) (%)

淀粉 Starch 蛋白质 Protein 脂肪 Fat 灰分 Ash content 粗纤维 Crude fiber 水分 Water 湿面筋 Wet gluten 65.65±0.15 14.57±0.01 2.02±0.00 1.40±0.05 1.53±0.01 11.63±0.05 30.77±0.07