蜂蜜干粉在蒸煮面食中的应用

Application of honey powder in cooked wheaten food

本文将部分白砂糖替换为蜂蜜干粉进行实验,研究蜂蜜干粉在蒸煮面食中的应用效果。实验表明:蜂蜜干粉会软化面团的面筋,增加面筋的弹性和延伸性。蜂蜜干粉对蒸煮面食有一定的改善作用,例如增加吃水量增加出品率,成品面团适手感较好,促进面团发酵,增加着色、提高蓬松度、适口性好,柔韧度佳并能矫正风味。

In this paper,some white sugar was changed into honey powder to study the application effect of honey powder in cooked wheaten food.The experimental results show that the honey powder can soften the gluten and increase the elasticity and extensibility.Honey powder has a certain effect on cooked wheaten food,such as increasing the water volume and the rate of production,the finished dough fits and feels better,and it can promote the dough fermentation,increase the coloring,improve the fluffy,have good palatability and flexibility,and can correct the flavor.