摘要
以酵子为原始发酵剂,采用面糊发酵工艺,研究面糊的不同发酵条件(酵子添加量、温度)对面糊p H、面团湿面筋含量以及馒头比容、白度和硬度的影响。选用以发酵面糊的面粉量为基数的5个不同百分比的酵子添加量制作面糊,分别在5个温度梯度下发酵12 h,再用发酵好的面糊作为发酵剂蒸制馒头。试验结果表明,20%的酵子添加量在35℃条件下发酵12 h的面糊蒸制出的馒头品质最好。
Mainly discuss the paste fermentation process while Jiaozi as the original strain. The effects of different fermentation condition （additive amount and temperature of fermentation） on the pH of paste, wet gluten content of dough, characters （specific volume, whiteness and hardness） of steamed bread was studied. Analyze five levels of Jiaozi amounts, which were based on the flour amount, and five levels of fermentation temperature for 12 h to make the paste, then to process teamed bread. The results showed that steamed bread with the best quality can be produced when the additive amount was 20% under 35 ℃ for 12 h.
出处
《食品工业》
北大核心
2015年第9期12-15,共4页
The Food Industry
基金
十二五国家科技支撑计划"鲜湿面及挂面制品高效关键技术研究与产业化示范"(2012BAD37B04)
关键词
酵子面糊
发酵条件
馒头品质
Jiaozi paste
fermentation condition
quality of steamed bread
