高粱粉对面团特性及面包品质的影响

摘要

Research on sorghum flour added to the dough and bread, using Brabender farinograph instrument measuring the dough properties, and the determination of containing water retention and aging degree of sorghum flour bread. The results showed that sorghum powder adding quantity 10%, farinograph properties of bread dough decline was not obvious, with better sensory quality of bread , which was high water retention, and aging degree was low.%将高粱粉加入到面团与面包中，利用布拉班德粉质仪测定面团的粉质特性，并测定含高粱粉面包的保水性与老化度。结果表明，高粱粉添加量为10%时，面包面团的粉质特性下降不明显，获得的面包感官品质较好，保水性性高，老化度低。