USE OF THE FARINOGRAPH IN PREDICTING BAKING QUALITY OF UNCHLORINATED AND CHLORINATED FLOURS

被引：9

作者：

CONFORT, FD

JOHNSON, JM

机构：

[1] Department of Human Nutrition and Foods, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, 24061-0430, Wallace Hall

来源：

JOURNAL OF FOOD QUALITY | 1992年 / 15卷 / 05期

关键词：

D O I：

10.1111/j.1745-4557.1992.tb00960.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The viscoelastic properties of six Coker 916 flours with different protein contents were analyzed along with their baking properties. The wheat grain was grown under different amounts of nitrogen, which resulted in the variation of protein content. A portion of each flour sample was chlorinated, and comparisons were made between viscoelastic properties and baking quality. The farinograph was used to link the data derived from the flour analysis with baking quality. The stability, mixing tolerance index (MTI) and peak time (PT) correlated significantly with baking performance and were also good predictors when testing quality of chlorinated flour. Chlorination increased the absorbency of the flour, which contributed to a firmer crumb and a stable baked product.

引用

页码：333 / 347

页数：15

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