燕麦面包的品质及储存性质研究 Study on the quality and storage stability of oat bread.pdfVIP

2吣，№9 ’’。。●P ■ C搏ERE铷ALF饲EED科IND工USTORYCER L FEEDNDUSTRY《 燕麦面包的品质及储存性质研究 温纪平，郭林桦，王安琪，郭倩倩，王 东 (Tq南工业大学粮油食品学院，河南郑州450001) 摘 要：在普通小麦粉中添加燕麦粉，研究了混合粉的性质和制作出的面包品质及储存稳定性。试验结果表明： 随着燕麦粉添加比例的提高，混和粉的粉质特性发生显著变化。吸水率逐渐升高，稳定时间、形成时间及粉质指 数与燕麦粉添加比例呈负相关；粉质指数和弱化度呈极显著负相关。添加燕麦粉的面包储存稳定性总体上好于 普通面包，且在储存第2～3d时品质最佳。 关键词：小麦粉；燕麦粉；面包；粉质特性；储存稳定性 文献标志码：A 中图分类号：TS213．21；$512．6 On ofoat the and bread Study qualitystoragestability Wen Linhua，Wan Dong Jiping，Guo Anqi，GuoQianqian，Wang (Grain of 450001，China) College，HenanUniversityTechnology，Zhengzhou commonwheatflourismixedwith the ofthemixed and of ABSTRACT：The oatmeal，and property flour，qualitystoragestability breadmadethemixedflourarestudied．Theresultsshowedthatthe featuresofthemixedflour with by silty changedobviously the oftheoatmeal ratio．Water ofthemixedflourincreased increasing addition absorption gradually；developmenttime，stablity timeand correlationwiththeoatmealaddition had QualityNumber(FQN)hadnegative ratio；FQNextremelysig— Farinograph nificant withthe ofbreadmadethemixedflourisbetterthanthatof correlation negative softeningdegree．Storagestability by breadonthewhole，andbread isthebestwhenthe timeistwoorthree plain quality storage days． KEYWORDS：wheatflour；oat flour；bread；farinographproperties；storagestabiliy 近些年来，一方面发达国家人们由于过量食用 燕麦面包制作的混和粉的性质以及其制作后的储存 精加工制品和高脂、高热量