摘要
将真菌α-淀粉酶用于馒头制作,通过对成品进行感官分析和仪器测量相结合的分析方法,对馒头高径比、比容和色度等外部特性和硬度、黏性、弹性、咀嚼性和回复性5种常用于评价馒头质量的内部特性指标进行分析,研究真菌α-淀粉酶对馒头品质的影响.结果表明:真菌α-淀粉酶添加量为30 mg/kg时馒头的品质较好.
the external characteristics of Chinese Mantou such as height-round ratio, specific volume and color and five kinds of textural parameters such as hardness, springiness, adhesiveness, chewiness and resilience were analyzed by the methods of both sensory and instrument analysis, to investigate the effects of fungi α-amylase on the quality of Chinese Mantou. The results showed that the quality of Chinese Mantou is better when the addition quantity of fungi α-amylase is 30 mg/kg.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2008年第4期35-37,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
馒头
真菌Α-淀粉酶
品质
Chinese Mantou
fungi α-amylase
quality
