扬州包子对面粉品质要求的研究

Research into the Requirements for Flour Quality in the Production of Yangzhou Baozi (A kind of Steamed Stuffed Bun)

在对扬州包子市场进行全面调查后,选定市场广泛采用的四种面粉为材料,对面粉的理化指标、面团流变学特性、拉伸特性,以及制成包子后的食用品质进行分析。通过对面粉各项指标与包子的比容和食用品质之间的相关性研究,结果表明:影响包子食用品质的因素为面粉的沉淀值、弱化度、最低粘度和面团的稳定时间。

After making an all - round survey of Yangzhou Baozi market four widely used brands of flour have been selected for doing analytic work on their physical and chemical indexes, their flow and change characteristics of wheat dough, their stretching characteristics and the food quality of prepared Baozi. The results of the study on the interrelationship between the flour indexes and the specific volume of Yangzhou Baozi and its food quality show that there are four factors affecting food quality. They are precipitating volume, weakening volume, minimum viscosity and dough stabilizing time.