摘要
研究了添加高酶活大豆粉对馒头的增白效果,随着添加量的增加,增白效果先提高后降低,当添加量为0.5%时,馒头表面及馒头瓤的L*值、a*值最大、b*值最小、黄色素含量最低,因而增白效果最好。另外,通过控制和面过程的条件:加水量、加水温度、和面时间,得出在加水量50%,加水温度30℃,和面时间17min,能使高酶活大豆粉对馒头的增白效果达到最好。
The effects of high enzyme activity soybean powder with different mass ratios in wheat flour on whiteness of steamed bread were studied.The results showed that the whiteness of steamed bread increased firstly and then decreased with the addition of high enzyme activity soybean powder.When the concentration reached0.5%,the whiteness of steamed bread was the best with the highest L＊value,a＊ value and lowest b＊ value,yellow pigment content.Yellow pigment content with different water content,water temperature,mixing time,in the dough mixing process were measured,the results showed that the effect of high enzyme activity soybean powder on whiteness of steamed bread in this condition（0.5% high enzyme activity soybean powder,50% water,30 ℃ water temperature,17 min mixing time）,reached the highest.
出处
《食品与机械》
CSCD
北大核心
2016年第4期197-200,共4页
Food and Machinery
基金
国家863计划项目(编号:2013AA102201)
江苏省"现代粮食流通与安全协同创新中心"资助项目
关键词
大豆粉
馒头
黄色素
白度
soybean powder
steamed bread
yellow pigment content
whiteness
