淀粉特性对馒头品质的影响

Effects of Starch Properties on the Quality of Steamed Bread

淀粉在馒头的发酵和熟化过程中有着不可替代的作用,馒头品质很大程度上受淀粉特性的影响。综述了小麦粉中淀粉含量、淀粉组成比例以及破损淀粉含量对馒头品质的影响,为馒头粉的生产和选购提供理论指导。

Starch play an irreplaceable role in the fermentation and preparation of steamed bread, the quality of steamed bread is greatly affected by the characteristics of starch. This paper reviewed the effects of starch content, starch composition ratio and damaged starch content on the quality of steamed bread, in order to provide theoretical guidance for the production and purchase of flour.