摘要
主要采用酸面团发酵制作戗面馒头,比较了和面时间对戗面馒头和一次发酵的酵母馒头的区别,通过和面时间对两者比容,白度,硬度以及感官得分的影响,研究得出,和面时间为15~20 min时,戗面馒头的品质最好,感官得分最高,且和面时间对戗面馒头的影响较为显著。
Mixing is one of the key factors in the industrial production of steamed bread.Sourdough fermentation process was used in this study for making adding flour steamed bread.The specific volume ,hardness and whiteness and sensory evaluation were taken as the indexes to investigate the effects of mixing time on the qualities of the north steamed bread.The results showed that when the mixing time was 15-20 rain the best quality of steamed bread was obtained.Comparing to steamed bread ,mixing time have a significant effect on adding-flour steamed bread.
出处
《粮食科技与经济》
2013年第3期51-53,共3页
Food Science And Technology And Economy
关键词
和面时间
戗面馒头
普通馒头
品质
mixing time
adding flour steamed bread
steamed bread
quality of adding flour steamed bread
