研究了液体大麦精的不同添加量对面团流变学特性和面包烘焙品质的影响,并进行了面包的贮藏试验,得出了大麦精面包中大麦精的最适添加量.研究发现,液体大麦精的添加会改变面团的流变学性质,对面包的理化指标有所改善.经过感官品质分析可得出:液体大麦精的添加在一定程度上提高了面包的口感,改善了面包的风味和内部结构.同时,面包添加液体大麦精,延缓了面包的陈化速率,延长了面包的保质期.试验结果显示,大麦精面包中大麦精的最适添加量为蔗糖替代量的60%.%The effects of liquid malt extract in different addition dose on the rheological characteristics of wheat dough and bread baking performance were studied, a bread preservation test was carried out, and the optimum malt extract dose was investigated. Results indieate that adding the malt extract to wheat dough changes the theological characteristics of dough and improves the performance in bread baking. The sensory evaluation proves that the bread quality is improved by a proper addition of malt extract, especially the bread taste, flavor and inner textural structure. Furthermore, the stale rate of bread is reduced and bread quality assurance period is extended by the malt extract addition. The optimum addition dose of the maltextract in bread produetion is 60% substitution amount of sugar.
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