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为了探讨谷朊粉对我国不同筋力小麦粉面包加工品质的影响，选用师栾02 1（强筋）、石优17（中强筋）、矮抗58（中筋）和济麦22（弱筋）等四种不同筋力的小麦粉进行谷朊粉添加试验，谷朊粉添加水平分别占小麦粉质量的0%、1%、3%、5%、7%、9%。对不同处理的小麦粉样品进行面包烘焙试验和理化性质测试，结果表明，谷朊粉的添加使面包体积迅速增大，对感官特性在一定范围内具有改良作用，谷朊粉添加过量会出现面包芯孔洞变大等不良影响；不同筋力小麦粉的最适添加量不同，师栾02 1、石优17、矮抗58和济麦22的最适添加量分别为面粉质量的1%~2%、3%~5%、7%、9%。

英文摘要:

To investigate the improvement effect on bread baking quality of different wheat flour and to provide theoretical basis for the flour factory to improve all sorts of flour produced in China, four wheat cultivars,Shiluan02 1,Shiyou17,Aikang58 and Jimai22 were tested by adding gluten with the level of 0%,1%,3%,5%,7% and 9%.Physical and chemical property tests showed that the gluten addition increased the volume of bread rapidily,had improved function on the sensory characteristics in a certain range.However,too much addition could appear empty bread core and other adverse effect.Different flour had different optimal addition levels.The most appropriate addition quantity of Shiluan02 1,Shiyou17,Aikang58 and Jimai22 were 1%~2%, 3%~5%, 7% and 9%.

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