摘要
针对老面发酵时间对老面馒头比容和白度的影响,采用二次和面时是否添加面粉进行对比试验。发酵面团直接成型时,随着发酵时间的增加,馒头的比容和白度都呈下降的趋势,这种趋势与老面中面筋含量有较大关系,添加面粉时,馒头的比容和白度分别在老面发酵16~18h和18h时达到理想的值,通过对比试验可以看出,老面团的面筋含量、二次和面时添加面粉对馒头的品质有重要的影响。
For the impaction of sourdough fermentation time on the specific volume and the whiteness radiate of steamed bread, utilizing the secondary dough comparison test by whether adding flour. When fermented dough directly molding, with the fermentation time increased, the specific volume and the whiteness radiate of steamd bread are all showing a downward trend that is more related in the gluten content of sourdough. White adding flour, the specific volume and the whiteness radiate achieved the desired value respectively at 16~18 h and 18 h fermentation time. It can been seen by the comparsion test that the gluten content of sourdough, the amount of flour adding during secondary dough has important implications about the quality of steamed bread.
出处
《食品科技》
CAS
北大核心
2011年第9期176-178,183,共4页
Food Science and Technology
基金
国家科技支撑计划项目(2008BAI63B04)
关键词
馒头
面筋含量
比容
白度
steamed bread
gluten content
specific volume
whiteness radiate
