摘要
采用酸面糊协同酵母发酵工艺制备微波无麸质玉米发糕。在单因素试验的基础上通过响应面法优化玉米发糕发酵工艺。结果表明:最优工艺为以玉米粉质量为基准,酸面糊添加量10%、酵母添加量1%、酸面糊发酵时间10 h、发糕发酵时间45 min。在此条件下,发糕感官评分为75.73。与传统发糕相比,酸面糊协同发酵制备的发糕比体积大,结构细腻均匀,感官品质和质构品质更好。
Microwave gluten⁃free corn sponge cake was prepared by cooperative fermentation with sour⁃dough and yeast.The cooperative fermentation process of corn sponge cake was optimized by response surface methodology on the basis of single factor test.The results showed that the optimum conditions were based on the mass of corn flour,the addition of sourdough was 10%,the amount of yeast was 1%,the fermentation time of sourdough was 10 h,and the fermentation time of sponge cake was 45 min.Under these conditions,the sensory score of corn sponge cake was 75.73.Compared with the traditional corn sponge cake,the product prepared by sourdough cooperative fermentation method showed larger volume,delicate and uniform structure with better sensory and texture quality.
作者
吴振华
吕莹果
陈洁
汪磊
WU Zhen-hua;LYU Ying-guo;CHEN Jie;WANG Lei(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Province Wheat-flour Staple Food Engineering Technology Research Centre,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2023年第5期118-123,共6页
Cereals & Oils
基金
河南工业大学自科创新基金支持计划(2020ZKCJ13)。
关键词
无麸质玉米发糕
酸面糊
协同发酵
gluten⁃free corn sponge cake
sourdough
cooperative fermentation
