摘要
以特一粉为基础粉,采用优选的方法,从不同的膨松剂组合中选择最佳的配比,分析对比了各种组合对自发粉馒头品质的影响。结果表明:单一的碳酸氢钠不能直接用于自发粉中;馒头用自发粉配方应采用两性复合膨松剂;以小苏打0.5 g,葡萄糖酸内酯1.0 g,高活性酵母1.0 g,L-半胱氨酸0.01 g(200 g面粉计)制作出的馒头品质较好。
Based on flour of special grade No. 1, the best self-leavening flour formula was selected from different combinations of leavening agents by means of optimization method and the effect of each combination on quality of steamed bread made of self-leavening flour was analyzed and compared. The results showed that the sodium bicarbonate could not be used alone for self-leavening flour directly; amphoteric complex leavening agent should be used for self-leavening flour; when using sodium bicarbonate 0.5g, gluconolactane 1.0g, high active yeast 1.0g, L-cysteine 0.01g （ based on 200g bread flour） , the quality of steamed bread made of self-leavening flour was the best.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第8期12-13,共2页
Cereal & Feed Industry
关键词
膨松剂
自发粉
馒头
leavening agent
self-leavening flour
steamed bread
