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2 EW对全麦面团混合特性的影响

Table 2 Influence of EW on mixing characteristics of whole wheat dough

吸水率 Water absorption (%) 形成时间 Formation time (min) 稳定时间 Stabilization time (min) 弱化度 Weakening degree (Nm) 峰值黏度 Peak viscosity (Nm) 回生值Retrogradation value (Nm) 全麦粉 Whole wheat flour 68.17±0.29b 3.63±0.06e 7.12±0.10f 0.64±0.01a 1.49±0.02cd 0.85±0.02d G 3.0% 71.17±0.29a 4.42±0.13c 8.22±0.06d 0.55±0.02c 1.43±0.02e 0.71±0.01e EW 0.5% 68.43±0.12b 4.11±0.13d 7.69±0.08e 0.56±0.02bc 1.48±0.02d 0.83±0.02d EW 1.0% 67.60±0.17c 4.54±0.04c 8.36±0.08d 0.62±0.06a 1.48±0.01d 0.89±0.02c EW 3.0% 64.33±0.29d 4.70±0.02c 8.76±0.11c 0.60±0.02ab 1.52±0.01b 0.95±0.01b EW 5.0% 62.47±0.15e 5.64±0.22b 9.19±0.04b 0.57±0.01bc 1.51±0.01bc 1.00±0.02a EW 7.0% 59.60±0.17f 6.55±0.29a 9.82±0.07a 0.62±0.02a 1.53±0.02a 0.99±0.02a