摘要
介绍了玉米面包的生产工艺及操作参数;讨论了加水量、酵母用量、食品胶、乳化剂等因素对面包质量的影响;分析得出了玉米面包生产的适宜配方为:玉米粉100%、水75%左右、酵母1.2%左右、糖20%、油脂3%、鲜鸡蛋5%、食盐0.8%、黄原胶0.5%、瓜尔豆胶0.2%、单甘酯0.5%、蔗糖酯0.3%。
In this experiment,through adding p roper foo d gums (Xanthan gum,Guar gum)and emulsifiers(Glycerm monostearate,Sucrose est e r),corn meal of not containing gluten p rotein could be processed into corn bread by no-time dough method.In thi s paper,the processing technology o f c orn bread and its operating pa-rameters were presented,the influencing bread q uality factors such as q uantity of water,quantity of saccha-romycetes,food g ums and emulsifiers ,etc.,were discussed,and the suitable formula for proces sing corn bre ad was found by the analysis.
出处
《西部粮油科技》
2002年第4期41-44,共4页
China Western Cereals & Oils Technology
关键词
玉米面包
食品胶
生产工艺
配方
质量
Corn bread
Food gum
Proc essing tec hnology
Formula
