摘要
在原有实验结果和生产实践的基础上,分别以0.8%纯酵母、酵母-泡打粉(0.4%+0.8%)、酵母-根霉菌(0.5%+1%)、酵母-米曲霉(0.2%+2.7%)、老面20%作为发酵剂制得5种馒头,以比容、白度、感官评定、质构分析为指标,对不同发酵剂馒头的品质进行比较。综合各方面评价:酵母-根霉菌馒头的感官评分和质构参数最佳,口感风味较优,组织结构细腻,好评度较高。
On the basis of the existing experimental results and production practice,yeast 8%,yeast-baking powder（0.4%＋0.8%）,yeast-Rhizopus（0.5%＋1%）,yeast-Aspergillus oryzae（0.2%＋2.7%）and sour dough 20% were added into wheat flour,respectively,for making five kinds of steamed bread.The specific volume,whitness,sensory scores and texture parameters were investigated to compare the quality of steamed bread with different leavening agents.The synthetic evaluation of various aspects was as：yesat-Rhizopus steamed bread had the best sensory score and texture parameters,which was favored by most of the people.
出处
《粮食与饲料工业》
CAS
2017年第10期26-29,共4页
Cereal & Feed Industry
关键词
发酵剂
酵母
泡打粉
根霉菌
米曲霉
馒头
品质
leavening agents
yeast
baking powder-fRhizopus-f Aspergillus oryzae
steamed bread
quality
