摘要
为提高黑米小麦粉馒头冷冻面团品质,以馒头感官评价为指标,研究黑米小麦粉馒头面团的被膜处理、辐照处理、酵母用量、冻前发酵时间、蒸前醒发时间、不同组合的添加剂对黑米小麦粉馒头冷冻面团的影响。结果表明,小麦粉馒头面团被膜处理、酵母用量为1%,冻前发酵时间为1 h,蒸前醒发时间为45 min,添加剂为羧甲基纤维素钠(CMC)0.075%,抗坏血酸(VC)0.21%,单甘脂(GMS)0.35%可以得到品质良好的黑米小麦粉冷冻面团。
The aim of the present work is to extent the storage period of wheat steamed bread added black rice. Based on index of sensory evaluation steamed bread, effects of the use of film, effects of electron beam irradiation on processing characteristics of wheat flour,yeast content,fermentation time before frozen,second fermentation time before steaming,combination of differerent additives on bread properties of frozen dough are investigated. The results show that：the best frozen dough recipe is film processing,1% yeast,1 h fermentation time before frozen,45 min second fermentation time before steaming,0.075% CMC,0.21% VC,0.35% GMS.
出处
《农产品加工（下）》
2014年第7期16-19,22,共5页
Farm Products Processing
关键词
辐照
黑米
馒头
冷冻面团
感官评价
electron beam irradiation
back rice
steamed buns
frozen dough
sensory evaluation
