Unverified85% confidenceTradeoffTime unknown
麸皮切割了面筋网络，全麦占比>50%的面团筋度弱、发酵支撑力差，做欧包/吐司建议全麦与高筋粉按3:7或5:5混合，纯全麦成品塌陷粗糙
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified全麦占比越高，口感越粗糙紧实、越易掉渣；100%全麦几乎没有蓬松感，追求松软口感需接受全麦粉占比降到50%左右并添加油脂83% similarUnverified高粱粉粘性差、无面筋，纯高粱粉无法单独成型，做面食需与小麦粉按3:7或4:6比例混合，或搭配糯米粉增加粘性81% similarUnverified标注"全麦挂面"若配料表第一位仍是小麦粉、全麦粉排在后位或膳食纤维含量＜6g/100g，则全麦程度很低，真正的全麦面颜色偏褐、有麸皮颗粒感、口感略粗糙78% similarUnverified全麦冷冻吐司片配料表中全麦粉应排在小麦粉之前或标注全麦含量≥51%，否则只是添加少量麸皮的'伪全麦'78% similarUnverified全麦粉配料表中'全麦粉'需排第一位且标注'whole wheat'，若配料为'小麦粉+麦麸'属于复配回添产品，麸皮与胚芽比例失真，膳食纤维保留率通常低于真正全谷物研磨粉77% similar
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