摘要
披萨传统制作工艺耗时约3 h,试验拟开发一种耗时仅15 min的快速披萨制作工艺。研究了化学膨松剂碳酸氢钠含量、焙烤过程和面团搅拌方式对披萨面饼比体积的影响。试验结果表明:当碳酸氢钠含量为7%~8%,焙烤温度为300℃,焙烤时间为6 min,搅拌速率为167 r/min,搅拌时间为90 s时,披萨面饼有最佳的品质,比体积为2.53。研究结论对快速披萨制作工艺,以及面点类的快速膨松工艺有较强的参考价值。
The traditional production process of pizza took about 3 h, and a quick pizza production process which only took 15 min were developed in this study. The impact on the specific volume of pizza crust of the content of the chemical leavening agents' sodium bicarbonate, baking process, and dough mixing method were studied. The experimental results showed that: when the sodium bicarbonate content of 7%-8%, baking temperature of 300℃, baking time to 6 min, stirring rate of 167 r/ min and stirring time 90 s, pizza crust had the best quality, and the specific volume of pizza crust was 2.53. Analysis conclusion in this study had a strong reference value on the quick pizza production process, as well as the fast leavening process of other pasta.
出处
《食品工业》
北大核心
2017年第9期32-35,共4页
The Food Industry
基金
上海市教委、上海市教育发展基金会“晨光计划”(项目编号:15CGB22)
上海市民办高校重点科研项目资助(项目编号:2016-SHNGE-22ZD)
关键词
披萨
快速醒发
碳酸氢钠
焙烤温度
面团搅拌
pizza
fast proofing
sodium bicarbonate
baking temperature
dough mixing