摘要
通过对和面条件的控制,如加水量、酵母添加量以及和面时间的改变来研究对馒头品质的影响,实验结果表明:加水量48%,酵母添加量1·0%,和面时间15min时,蒸制出的馒头品质最佳。
By the control of dough mixing conditions,such as the changes of dough mixing water,yeast,and dough mixing time,the impact of the quality of steamed bread was studied. The experimental results showed that when the water addition was in 48%,the yeast addition was in 1.0%,and the dough mixing time was in 15min,the quality of steamed bread was the best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期117-119,124,共4页
Science and Technology of Food Industry
基金
2008年河南省重点科技攻关项目(082102350005)
关键词
和面条件
馒头
品质
dough mixing conditions
steamed bread
quality
