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6 SC添加对全麦面包质构特性影响

Table 6 Influence of SC 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±99.03b 0.93±0.01a 0.73±0.04b 1293.40±64.40b 0.27±0.03bc G 3.0% 1028.20±209.46d 0.89±0.11ab 0.79±0.04a 722.22±205.59d 0.30±0.02a SC 0.5% 1305.00±171.34c 0.90±0.02ab 0.73±0.01b 857.70±120.46d 0.29±0.01ab SC 1.0% 1292.70±114.39c 0.86±0.01b 0.74±0.02b 816.62±60.95d 0.28±0.01abc SC 3.0% 1746.70±217.68b 0.90±0.02ab 0.71±0.02bc 1109.00±113.70c 0.27±0.02cd SC 5.0% 1943.20±197.12b 0.89±0.02ab 0.70±0.01cd 1203.20±138.87bc 0.25±0.01d SC 7.0% 2735.30±305.38a 0.88±0.02ab 0.67±0.02d 1624.40±215.64a 0.23±0.01e