摘要
利用质构仪测定和低磁场核磁共振(NMR)测定并比较传统酵子面糊深度发酵与以酵母为发酵剂的一次发酵、二次发酵及面糊深度发酵方法制作的馒头贮藏过程的硬度、水分分布状态。结果表明,酵子面糊馒头的硬度较大,但72 h后相对变硬率较小,在储存过程中,酵子面糊深度发酵制作馒头的强结合水先下降后上升,总水分和弱结合水稍有上升,且变化不大;所有酵母发酵馒头在储存过程,强结合水几乎呈直线下降,弱结合水及自由水在储存过程的变化与总水分类似,都是24 h内上升,然后下降。
The steamed breads were made from traditional Jiaozi paste deep fermentation and from yeast as leaven including once fermentation, twice fermentation and paste deep fermentation. With the texture analyzer and low field nuclear magnetic resonance(NMR), the hardness and water distribution of different steamed breads were determined and compared during storage. It is showed that the hardness of Jiaozi batter steamed bread was more, but the hardening rate after 72 h was relatively less. During storage, the tightly bound water content of the Jiaozi batter deep fermentation steamed bread decreased at initial stage and then increased, while its total water and the less tightly bound water had a slightly increase, but there was no significant difference. The changes of all yeast leaven steamed bread were similar during the storage process: their tightly bound water decreased almost linearly, and their changes of less tightly bound water and free water were similar to total water in the storage process, which were risen within 24 h and then decreased.
出处
《食品工业》
北大核心
2017年第12期39-42,共4页
The Food Industry
基金
公益性行业(农业)科研专项(201303070-01)"传统粮食加工制品产业化关键技术装备研究与示范"
关键词
馒头
发酵方法
硬度
水分分布
steamed bread
fermentation method
hardness
water distribution