发酵剂对面团及馒头品质的影响

Effect of fermentation agent on the quality of dough and steamed bread

为了验证自制酵子能否达到馒头生产需求,研究了自制酵子和其它发酵剂对面粉粉质特性、面团发酵特性、馒头质构特性、馒头感官特性的影响。试验结果表明:酵子会对面粉粉质特性有弱化作用;酵子面团的持气性和稳定性最好;自制酵子馒头黏附性最小,自制酵子馒头的硬度、内聚性、弹性、咀嚼性介于酵子与酵母之间;自制酵子馒头感官评分最高。

In order to verify whether the homemade yeast can meet the steamed bread production needs, the effect of homemade-jiaozi and other fermentation agent on the farinograph properties of fl our, fermentation properties of dough, texture properties of steamed bread and sensory properties of steamed bread were studied. Experimental results showed that： Jiaozi weakened the farinograph properties of fl our; In the fermentation performance test, jiaozi dough had the best gas holding and stability; Homemade-jiaozi steamed bread had the least adhesion, hardness, cohesiveness, springiness and chewiness of homemadejiaozi were between in yeast steamed bread and jiaozi steamed bread; The sensory score of homemadejiaozi steamed bread was the highest.