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添加低温脱脂豆粉制作馒头的研究 被引量:1

Making Steamed Bread with Added Soybean Flour Defatted at Low Temperature
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摘要 实验证明添加低温脱脂豆粉可制作品质优良的馒头;低温脱脂豆粉可作为改良剂提高馒头和面粉的品质。通过馒头制作正交实验得出:对于面粉1,当添加2%的低温脱脂豆粉、加水量为50%、发酵时间为1h、醒发时间为10min时,其改良效果最好;对于面粉2,当添加1%的低温脱脂豆粉、加水量为60%、发酵时间为1.5h,醒发时间为20min时,改良效果最好。 It is proven in experiment that high quality steamed bread could be made with added soybean flour defatted at low temperature (ADSFDLT). Soybean flour defatted at low temperature could be used as an improver to improve the quality of the steamed bread and wheat flour. The orthogonal experiments for making steamed bread showed that the best quality of the steamed bread could ensured when the following conditions were satisfied: for flour No.1, into which 2% ADSFDLT was added, the amount of water added was 50%, fermentation time 1 h, setting time 10 min; for flour No.2, into which 1% ADSFDLT was added, the amount of water added was 60%, time 20 min.
机构地区 武汉工业学院
出处 《粮食与饲料工业》 CAS 2004年第11期19-21,共3页 Cereal & Feed Industry
关键词 低温脱脂豆粉 馒头 改良 品质 soybean flour defatted at low temperature steamed bread improvement quality
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参考文献3

  • 1赵仁勇,王金水,崔剑锋.馒头老化指标的初步研究[J].中国粮油学报,2002,17(5):14-17. 被引量:56
  • 2王明伟编著..谷物品质测定与分析[M].北京:中国商业出版社,1997:487.
  • 3M M Moroad,B L D Appolonia.Effect of Surfactants and Baking Procedure on Total Water-soluble Starch in Bread Crumb[J].Cereal Chem,1980,57(3):141~144. 被引量:1

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