酵子与酵母配比对馒头品质的影响

Effect on quality of steamed bread by Jiaozi mixed with yeast in different proportions

研究了酵子与酵母对馒头品质的影响。通过测定酵子与酵母在不同质量比下馒头的白度、硬度、高径比、比容和感官评分,找出制作最优馒头品质的比例。研究结果表明,随着酵母比例的增大,馒头的白度、硬度、高径比、比容和感官评分均呈现先增大后减小的趋势;在酵子与酵母质量比为1∶4时,馒头品质最好。

The effect of Jiaozi mixed with yeast on quality of steamed bread was studied. By measuring the whiteness, hardness,high aspect ratio, specific volume and sensory score of steamed bread made by Jiaozi mixed with yeast in different proportion,the optimum ratio of them was determined. The results showed that： With the increase of yeast, the indicators of whiteness, hardness,high aspect ratio, specific volume and sensory score showed the tendency that firstly increase and then decreased. The quality of steamed bread was good when the ratio of Jiaozi and yeast was 1 ： 4.