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5 EW添加对全麦面包质构特性影响

Table 5 Influence of EW on texture characteristic of whole wheat bread

硬度 Hardness (g) 弹性 Elastic 黏聚性 Cohesiveness 咀嚼度 Chewiness 回复性 Resilience 全麦粉 Whole wheat 1913.90±99.03a 0.93±0.01a 0.73±0.04b 1293.40±64.40a 0.27±0.03ab G 3.0% 1028.20±209.46c 0.89±0.11a 0.79±0.04a 722.22±205.59c 0.30±0.02a EW 0.5% 2064.40±149.34a 0.86±0.06a 0.70±0.05b 1233.20±119.37a 0.25±0.03b EW 1.0% 1585.50±65.64b 0.91±0.02a 0.70±0.03b 1005.40±51.52b 0.25±0.01b EW 3.0% 1628.30±220.53b 0.87±0.01a 0.69±0.01b 971.08±138.54b 0.26±0.01b EW 5.0% 1472.00±124.09b 0.90±0.01a 0.71±0.02b 927.88±68.20b 0.27±0.01b EW 7.0% 1063.30±79.68c 0.92±0.02a 0.74±0.02b 718.81±62.03c 0.30±0.02a