摘要
研究了速冻面团制作馒头的适宜工艺条件 ,并探讨了影响发酵类速冻面团品质的因素 .结果表明 :加水量 42 % ,添加酶制剂 0 0 5 %、SSL0 1 %、VC0 0 0 5 %为辅料做出的发酵速冻面团 ,在 2 8℃下解冻 3h后 。
The optimal technology conditions of steamed bread from frozen dough are studied.The effect factors influencing the qualities of frozen dough are discussed.The result shows that the optimal amount of water,enzyme,SSL,V C are 42%,0 05%,0 01% and 0 005%,thawed for 3 hours at 28℃,the steamed bread quality is very good.
基金
20 0 1年河南省重点科技攻关项目 (92 3 0 12 0 0 0 )
关键词
速冻馒头
生产工艺
发酵
配方
ferment
frozen dough
thawing
steamed bread