不同酵母制作的馒头感官及品质分析

Sensory evaluation and quantity analysis of steamed bread made by different yeasts

将市场收集的不同酵母制作馒头,采用活力仪和质构仪分别测定酵母的产气性能和馒头质构,结合感官评价的方式,探究不同酵母制作的馒头的感官和品质差异。结果表明,馒头制作中优先选择2#酵母,其面团发酵速度适中,产气性能良好,每100 g面团醒发1 h内产气(CO2)59.96 mL,制作馒头质构优良,风味更好,感官评分最高为72.1分。

Steamed breads （or Mantou） were made by different yeasts collected from market. The gas-producing performance of yeasts and textures of steamed bread were determined by vitality and texture analyzer. Combined with sensory evaluation, the differences of sensory and quantity of steamed breads made by different yeasts. The results showed yeasts 2a had advantages, the fermentation rate of its dough was moderate, and the aerogenesis performance was good, each 100 g dough produced 59.96 ml CO2 per hour. The steamed breads had high texture and good flavor, and the sensory evaluation score was 72.1.