摘要
研究了谷朊粉的添加量对速冻馒头比容、柔软度、总评分等品质的影响。实验结果表明:随着谷朊粉添加量的变化,速冻馒头的比容、柔软度、总评分也发生变化。合理掌握谷朊粉的添加量可以使速冻馒头获得较好感官品质、比容、柔软度、总评分。
This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score. The results showed sensory quality, specific volume, soft degree and total score was changed with the amount of gluten, the appropriate amount of gluten was necessary for good quality.
出处
《粮食加工》
2009年第6期49-50,53,共3页
Grain Processing
关键词
速冻馒头
品质
谷朊粉
quick-frozen steamed bread
quality
gluten
