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3 SC对全麦面团混合特性的影响

Table 3 Influence of SC 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±0.29f 3.63±0.06e 7.12±0.10e 0.64±0.01b 1.49±0.02a 0.85±0.02c G 3.0% 71.17±0.29d 4.42±0.13c 8.22±0.06d 0.55±0.02d 1.43±0.01b 0.71±0.01f SC 0.5% 68.50±0.00f 3.91±0.09d 8.12±0.05d 0.56±0.01d 1.47±0.01a 0.74±0.02e SC 1.0% 69.43±0.12e 4.44±0.20c 8.66±0.10c 0.57±0.02d 1.43±0.02b 0.79±0.02d SC 3.0% 72.17±0.15c 4.88±0.03a 9.94±0.07a 0.58±0.02d 1.38±0.01c 0.85±0.02c SC 5.0% 76.73±0.12b 4.68±0.04b 9.53±0.12b 0.62±0.01c 1.27±0.02d 0.88±0.01b SC 7.0% 83.27±0.25a 4.29±0.06c 8.77±0.07c 0.66±0.01a 1.17±0.02e 0.93±0.02a