摘要
对馒头面团发酵性能的多种因素进行了较为系统研究,结果表明不同品牌的酵母、不同品质的小麦粉、加水量、加糖量和加酶量均对馒头面团的发酵性能有较大的影响.总体上说,湿面筋含量及揉和性能适中的小麦粉其面团的发酵性能较好;在一定范围内增大加水量、适当的加糖量(3%)和适量添加复合酶(0.5%),均可改善面团的发酵性能,而添加α-淀粉酶对馒头面团的发酵性能没有明显改善.
The effects of the quality of wheat flour, the brand of yeast and the addition of water, sucrose and enzymes （complex enzyme and α-amylase） on the fermentation property of steamed dough were relatively systematically investigated. Those results showed that the effects of the brands of dry yeast, the quality of wheat flour and the addition of water, sucrose and enzymes on the on the fermentation performance of steamed dough were outstanding. In general, the wheat flour with medium quantity of wet gluten and medium farinographical property has better fermentation behavior. The fermentation quality is improved to some extent as the increase of water addition and with suitable sucrose addition （3%） and complex enzyme addition （0.5 % ） respectively, but has no obviously improving by the addition of a-amylase.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2006年第3期21-25,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
小麦粉
馒头面团
发酵性能
wheat flour
steamed bread dough
fermentation property
