脱脂麦胚馒头工艺研究

Study on Craft of Chinese Steamed Bread of Defatted Wheat Germ

对脱脂麦胚馒头工艺与品质进行研究,通过正交实验得出脱脂麦胚粉的添加量为6%(质量分数)、加水量为总粉量的45%、压面次数为20次、醒发时间为40 min时,可以得到品质较好的脱脂麦胚馒头。

Study the craft and qualities of Chinese steamed bread of defatted wheat germ on this research,from the experiment we know that the defatted wheat germ powder increases to mass fraction of 6% and add the water to 45% of total flour quantity,the surface pressure as 20 times and come to deliver time as 40 min, can get the good quality to Chinese steam bread of defatted wheat germ powder.