【摘要】 对发芽小麦粉面包配方进行了优化,得到最佳配方为:当混合粉(14%湿基)的总量为300 g时,发芽小麦粉添加量为12 g、酵母添加量为5 g、加糖量为30 g、加水量为175 ml。各因素对面包感官品质评价分值影响的主次顺序为:发芽小麦粉添加量、酵母添加量、加水量、加糖量。通过对普通面包和发芽小麦粉面包进行品质分析对比,发现添加发芽小麦粉可以改善面包的组织结构及某些质构品质。同时,发芽小麦粉面包较普通面包γ-氨基丁酸含量显著增加,因此可以通过添加发芽小麦粉制作面包,来提高人体对γ-氨基丁酸的摄入。更多还原

【Abstract】 When the total amount of the mixed powder(14% wet base) was 300 g,the optimum conditions were as follows:12 g of germinated wheat flour,5 g of yeast,30 g of sugar and 175 ml of water.The primary and secondary effects of each factor on the sensory quality evaluation score of bread were as follows:the amount of germinated wheat flour,the amount of yeast,the amount of water,the amount of sugar.By comparing the structure and texture of bread before and after optimization,it was found that the structure and some texture quality of bread could be improved by adding germinated wheat flour.At the same time,it was found that the content of γ-aminobutyric acid in germinated wheat flour bread was significantly increased compared with ordinary bread.Therefore,the intake of γ-aminobutyric acid could be improved by adding germinated wheat flour to make bread.更多还原