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
),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
),JiaYu WANG,XiaoZhi TANG(),QiuHui HU
图3. 添加EW及SC全麦面团扫描电镜图
a—l依次代表全麦、谷朊粉3.0%、EW 0.5%、EW 1.0%、EW 3.0%、EW 5.0%、EW 7.0%、SC 0.5%、SC 1.0%、SC 3.0%、SC 5.0%、SC 7.0%。下同
Fig. 3. Scanning electron micrograph of EW and SC dough
a-l represents whole wheat, gluten 3.0%, EW 0.5%, EW 1.0%, EW 3.0%, EW 5.0%, EW 7.0%, SC 0.5%, SC 1.0%, SC 3.0%, SC 5.0%, SC 7.0%, respectively. The same as below
