摘要
在考察了大豆粉添加量、白砂糖添加量、发酵温度、发酵时间4个单因素对馒头品质影响的基础上,采用正交试验设计对大豆粉馒头的生产工艺进行优化。结果表明,在大豆粉添加量10%,白砂糖添加量4%,32℃下发酵40 min的条件下,生产的大豆粉馒头品质最好。
The effects of levels of soybean powder,sugar,fermented temperature,fermented time on steamed bread quality were investigated.Based on this,orthogonal test was used for studying the production technology of the steamed bread.The results indicated that when soybean powder,sugar,fermented temperature,fermented time were 10%,4%,32 ℃ and 40 minutes respectively,the streamed bread quality is the best.
出处
《粮食加工》
2009年第4期52-54,共3页
Grain Processing
关键词
大豆粉
馒头
优化
加工品质
soybean powder
steamed bread
orthogonal test
optimization
