| 添加猪油对馒头品质的改善 |
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| 引用本文： | 李里特 成晓瑜. 添加猪油对馒头品质的改善[J]. 中国粮油学报, 1999, 14(1): 47-50 |
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| 作者姓名： | 李里特 成晓瑜 |
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| 作者单位： | 中国农业大学 |
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| 摘 要： | 研究了猪油对酵母发酵性能，馒头品质及馒头老化的影响。实验结果表明，猪油能增加面团的膨发体积，改善馒头体积，色泽和组织结构，并在延缓馒头化方面起到了一定作用。
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| 关 键 词： | 馒头 猪油添加 品质 老化 面团 改良剂 |
Effect of Lard on Steamed Bread Quality |
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| Li Lite Cheng Xiaoyu. Effect of Lard on Steamed Bread Quality[J]. Journal of the Chinese Cereals and Oils Association, 1999, 14(1): 47-50 |
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| Authors: | Li Lite Cheng Xiaoyu |
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| Abstract: | To expand the use of lard and improve the quality of steamed bread,the effect of lard on steamed bread quality has been studied.The results showed that lard was quite effective in increasing the expansion rate of dough and the loaf volume,in improving whiteness,brightness and structure,and in slowing the staling rate of steamed bread. |
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| Keywords: | steamed bread lard quality staling |
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