| 老面发酵程度对馒头比容和白度的影响 |
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| 引用本文： | 马永生,刘长虹,李海潮.老面发酵程度对馒头比容和白度的影响[J].食品科技,2011(9):176-178,183. |
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| 作者姓名： | 马永生 刘长虹 李海潮 |
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| 作者单位： | 河南工业大学粮油食品学院;郑州科技学院;郑州职业技术学院图书馆; |
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| 基金项目： | 国家科技支撑计划项目(2008BAI63B04) |
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| 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。
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| 关 键 词： | 馒头 面筋含量 比容 白度 |
The impaction on specific volume and whiteness radiate of steamed bread with sourdough fermentation degree |
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| MA Yong-sheng,LIU Chang-hong,LI Hai-chao.The impaction on specific volume and whiteness radiate of steamed bread with sourdough fermentation degree[J].Food Science and Technology,2011(9):176-178,183. |
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| Authors: | MA Yong-sheng LIU Chang-hong LI Hai-chao |
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| Affiliation: | MA Yong-sheng1,2,LIU Chang-hong1,LI Hai-chao3(1.Grain College of Henan University of Technology,Zhengzhou 450052,2.Zhengzhou College of Science and Technology,Zhengzhou 450064,3.Library of Zhengzhou Technology College,Zhengzhou 450121) |
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| Abstract: | 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 res... |
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| Keywords: | steamed bread gluten content specific volume whiteness radiate |
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