摘要
在汽鼓类食品基本制作方法的基础上,反复按不同的工艺配方和制作方法进行实验,在确定了此类食品的最佳工艺的同时,对其膨胀机理进行了探讨,最后得出汽鼓类食品的膨胀与面粉的筋力、油脂的类型和用量、水及温度等因素紧密相关。
In this paper, on the basis of basic production method of cream puff, the puffing mechanism and the optimal processing conditions of puff were discussed. Result showed that several factors including the gluten flour, the type and amount of fat, water content and temperature were closely related to the pttffing of this food.
出处
《现代食品科技》
EI
CAS
2008年第8期784-786,共3页
Modern Food Science and Technology
基金
吉林省教育厅"十一五"科学技术研究项目(吉教科合字2007第254号)
关键词
汽鼓
泡芙
焙烤食品
膨胀机理
探讨
puff
baking-food
expansion-mechanism
discussion
