磷酸盐水温及加水量对馒头品质的影响

Effect of phosphate water temperature and quantity on the quality of steamed bread

磷酸盐一般要溶解于水后应用于面制品结构,本文就磷酸盐使用中和面水温及加水量两个方面,研究了和面用水溶液对馒头品质的影响。实验结果表明,当和面用水水温为25℃30℃时,加水量在46%,馒头比容值、白度以及感官评分值最大,硬度最小,馒头品质令人满意。

From the two aspects of phosphate water temperature and quantity, this article studies the effect quality of steamed bread. By the way of experiment, the resurt shows the better conditions, water temperature 25%-30%, and water quantity about 46%. Under the conditions, specific volume, whiteness and sensory evaluation is good, hardness is less, and steamed bread is satisfied.