摘要
为研究清楚小麦新品种普冰9946的品质特性及其馒头加工工艺参数,采用普冰9946小麦粉加水量、揉面时间、酵母添加量、硬脂酰乳酸钠(SSL)、单硬脂酸甘油酯(GMS)以及小麦胚芽粉添加量制作馒头单因素实验的最佳值,通过正交实验来确定最佳的因素组合。结果表明,普冰9946小麦粉制作馒头的最佳工艺参数为:加水量为小麦粉质量的54%,揉面时间为4min,酵母添加量为小麦粉质量的1%。添加剂最优组合为SSL添加量为0.12%,GMS添加量为0.4%,小麦胚芽粉添加量为2%,该工艺条件下制作的馒头感官评分为93分,且风味、口感俱佳。
in order to clarify the quality characteristics and processing parameters of steamed bread for a new wheat cultivar Pubing9946,the best level of water volume,the time of knead dough,the addition amount of yeast, sodium stearyl lactate（SSL）, glycerin monostearate（GMS） and wheat germ powder was studied,then through orthogonal test to determine the optimal combination of additives based on this consequence. The experiment results showed that：the volume of water was 54% ,the knead dough time was 4min,the addition amount of yeast was 1% ,and the optimal combination of additives were SSL 0.12% ,GMS 0.4% ,and wheat germ powder 2% for making steamed bread with flour of Pubing 9946,the sensory sore of steamed bread that had good taste under this condition was 93 points.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第19期214-219,共6页
Science and Technology of Food Industry
基金
陕西省科技统筹创新工程项目(2011KTZB02-01)
西北农林科技大学唐仲英植物育种基金
关键词
小麦粉
普冰9946
馒头
wheat flour
Pubing 9946
steamed bread
