摘要
为开发添加莲藕粉的馒头,采用单因素试验和正交试验考察了莲藕粉、水、酵母、泡打粉的添加量对馒头品质的影响。通过比容测定、感官评定以及TPA测定,确定了莲藕粉馒头的最优配方。莲藕粉馒头的最佳配方为:莲藕粉质量分数15%、水质量分数48%、酵母质量分数0.6%、泡打粉质量分数1.0%,该配方制成的馒头色泽亮丽,香气诱人,营养丰富,咀嚼爽口。
We developed a kind of steamed bread added lotus root powder,and the effects of the addition amount of lotus root powder,water,dry yeast and baking powder on the quality of steamed bread were studied by single factor tests and orthogonal test.By the specific volume determination,sensory evaluation and TPA determination,the optimal formula of lotus root powder steamed bread was obtained:lotus root powder 15%,adding water 48%,dry yeast 0.6%and baking powder 1.0%.The steamed bread made by this formula had bright color,attractive aroma,rich nutrition and refreshing chewing.
作者
闵二虎
薛伟
MIN Er-hu;XUE Wei(Yangzhou Institute of Tourism and Hospitality,Yangzhou 225127,China)
出处
《粮食与饲料工业》
CAS
2018年第11期34-37,共4页
Cereal & Feed Industry
关键词
莲藕粉
面团特征
馒头
品质
lotus root powder
characteristics of dough
steamed bread
quality
