This study aims to produce perilla bread powder with specific bread flour as main ingredient by adding Perilla flour and meanwhile adding the right amount of wheat gluten to improve the special quality of Perilla bread flour. Using farinograph to measure the dough properties and taking the water absorption, Development time, stability time, and Farinograph quality number as evaluation indexes, the test shows that when the adding amount of perilla flour is 10% of all and wheat gluten as 7%, perilla bread powder gets its best point: the Water absorption 60.9%, Development time 10 min 20 s, stability time 12 min 36 s, Farinograph quality number 140.

Publication Date


First Page


Last Page





[1] 黄丹, 张强, 严芳, 等. 紫苏提取物喷雾干燥工艺研究[J]. 食品与机械, 2009, 25(5): 160-162.
[2] 田海娟, 张传智, 姚招娣, 等. 紫苏油粕高水分组织化蛋白产品的工艺研究[J]. 食品研究与开发, 2013, 34(13): 69-72.
[3] 朱国君. 紫苏饼粕蛋白质的分离提取及其功能特性研究[D]. 重庆: 西南大学, 2008: 7-14.
[4] 陈琳, 李荣, 刘韬, 等. 冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响[J]. 食品科学, 2014(8): 279-282.
[5] 朱珠, 梁传伟. 焙烤食品技工技术[M]. 北京: 中国轻工业出版社, 2010: 33-40.
[6] 袁蓓蕾. 杂粮面包粉流变学性质研究及面包工艺优化[D]. 合肥: 合肥工业大学, 2013: 3-7.
[7] 田海娟, 朱珠, 张传智, 等. 含紫苏油粕甜面包的研制[J]. 食品研究与开发, 2014(20): 65-68.
[8] 刘洋. 豆腐渣粉对面团和面包品质特性的影响研究[D]. 郑州: 河南科技学院, 2013: 24-30.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.