摘要
用不同加工精度的面粉和传统老酵制作馒头,研究其品质特性,并与酵母馒头进行对比。结果表明:随着面粉加工精度的降低,馒头的品质变差;出粉率为40%~76%的面粉制作的馒头,品质相差不大,整体较好;出粉率≥80%的面粉制作的馒头,品质明显变差。同一加工精度,老酵馒头和酵母馒头的感官评价得分相差不大,但在品质上各有优缺点。老酵馒头的硬度、胶黏性、咀嚼性大于酵母馒头,黏着性低于酵母馒头,弹性没有明显差异;老酵馒头的比容、色泽、柔软度不如酵母馒头,但是老酵馒头表面更加光滑匀称,内部结构更为致密,风味和口感俱佳。
The quality of steamed bread under different processing precision and traditional Laojiao starter culture was investigated in this study, and was compared with the yeast steamed bread. The results showed that the quality of steamed bread became worse with the decreasing of processing precision. The qualities of steamed bread made with wheat flour yield of 40%-76% had little difference, and the whole quality of steamed bread was better; as the flour yield exceeded 80%, the quality of steamed bread was decreased sharply. Under the same processing precision, the sensory evaluation score had no significant difference between the yeast steamed bread and Laojiao steamed bread, but they had advantages and disadvantages in quality, respectively. The specific volume, color, softness of Laojiao steamed bread were inferior to yeast steamed bread, but the Laojiao steamed bread had better appearance, inner structure, flavor and taste.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2017年第3期45-50,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项经费资助(201303070)
国家自然科学基金项目(U1404331)
关键词
加工精度
老酵
馒头
制作品质
processing precision
Laojiao
steamed bread
quality
