摘要
采用二次发酵工艺制作馒头,分别添加0.45%、0.55%、0.65%自制的马铃薯和玉米交联淀粉,测定室温下储存0、5、12、24、48、72 h的馒头柔软度,结果表明,两种交联淀粉具有明显的抗老化效果,以0.55%的添加量为宜。
Steam - bread was made by Refermentation processing. 0.45 %, 0.55 %, 0.65 % (weighy/weight) across - linking starch from potato and corn were added in the flour respectively; the hardness of steamed -- bread which was kept for 0,5,12,48, 72h was tested respectively, the result showed that cross - linking starch from potato and corn have high anti - ability on steamed - bread and addition the starch 0.55 % is suitable.
出处
《粮食储藏》
2006年第5期46-48,共3页
Grain Storage
关键词
馒头
交联淀粉
抗老化性
steamed bread, cross- linking starch, anti coagulate and deposit