摘要
试验将三种脂肪酶分别按不同比例添加到馒头粉中,通过粉质试验、拉伸试验、馒头蒸煮试验对比三种脂肪酶对馒头粉流变学特性影响,评价脂肪酶对馒头成品的改良效果。结果表明:添加脂肪酶对馒头粉的流变学特性有一定影响,对馒头的表观和结构等均有所改善,提高了馒头成品的综合品质。
Experiment three lipases in different proportion of added to the steamed buns flour, through the in-fluence of silty test, tensile test, steamed buns cooking test comparing the three kinds of lipase on steamed buns flour rheological properties, improved effect of lipase on product evaluation steamed buns. The results show that：there is a certain effect of lipase on flow steamed buns flour characteristics of steamed buns, apparent and struc-ture are improved, improve the comprehensive quality of finished steamed buns.
出处
《粮食加工》
2015年第2期42-44,48,共4页
Grain Processing
关键词
馒头粉
脂肪酶
流变学特性
馒头品质
steamed buns flour
lipase
rheological properties
steamed bun quality
