EFFECT OF GREEN WHEAT FLOUR AMOUNT ON BREAD QUALITY
In order to improve the sensory quality and texture properties of green wheat bread,the effect of different proportions of green wheat flour on the green wheat bread quality was studied.The green wheat bread was made by fermentation method while bread flour as the main raw material with different proportions (5％ to 30％) of green flour addition in.The results showed that:the sensory evaluation value,hematocrit,cohesive and resilient of green wheat bread were declined,with the increasing of green wheat flour amount.On the contrary,the hardness,viscosity,chewiness and water content of green wheat bread were increased.The optimal addition amount of green wheat flour ultimately was determined of 10％ to 15％,the afforded green wheat bread both having higher nutritional value and better sensory quality.
NETL
NSTL
万方数据
维普
