外源蛋白添加对全麦面团特性和面包品质的影响
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吴迪,王佳玉,汤晓智,胡秋辉
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Influence of Exogenous Protein Addition on Whole Wheat Dough Properties and Bread Quality Characteristics
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Di WU,JiaYu WANG,XiaoZhi TANG,QiuHui HU
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表4 外源蛋白对面包比容的影响
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Table 4 Influence of protein addition on bread specific volume
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| 比容 Specific capacity (cm3?g-1) | | | 比容 Specific capacity (cm3?g-1) | | 全麦粉 Whole wheat | 3.10±0.02cd | | 全麦粉 Whole wheat | 3.10±0.02b | | G 3.0% | 3.43±0.05a | | G 3.0% | 3.43±0.05a | | EW 0.5% | 3.01±0.04d | | SC 0.5% | 2.82±0.01ef | | EW 1.0% | 3.10±0.01cd | | SC 1.0% | 2.97±0.04cd | | EW 3.0% | 3.14±0.04bc | | SC 3.0% | 3.03±0.09bc | | EW 5.0% | 3.20±0.06b | | SC 5.0% | 2.92±0.01de | | EW 7.0% | 3.21±0.01b | | SC 7.0% | 2.81±0.02f |
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