| 添加米糠对馒头品质影响的研究 |
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| 引用本文： | 严梅荣,施仰周,杨慧萍,杨晓蓉.添加米糠对馒头品质影响的研究[J].食品科技,2003(12):28-30. |
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| 作者姓名： | 严梅荣 施仰周 杨慧萍 杨晓蓉 |
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| 作者单位： | 南京财经大学,南京·210003 |
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| 摘 要： | 研究了添加米糠对面团粉质特性和馒头品质的影响。添加10%~15%米糠影响馒头颜色和体积,但对馒头其他品质影响较小。适当增加面粉面筋含量可防止馒头体积缩小。添加5%~15%米糠的馒头均可被品尝者接受。
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| 关 键 词： | 米糠 馒头 粉质特性 营养 |
| 文章编号： | 1005-9989(2003)12-0025-03 |
| 修稿时间： | 2003年7月13日 |
Study on effects of rice bran addition on the quality of steamed bread |
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| YAN Mei-rong,SHI Yang-zhou,YANG Hui-ping,YANG Xiao-rong.Study on effects of rice bran addition on the quality of steamed bread[J].Food Science and Technology,2003(12):28-30. |
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| Authors: | YAN Mei-rong SHI Yang-zhou YANG Hui-ping YANG Xiao-rong |
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| Abstract: | Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied. Although the addition of 10%~15% of rice bran affects color and volume, it has few influences on other properties of steamed bread. Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread. Steamed bread with addition of 5%~15% of rice bran is acceptable to panelists. |
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| Keywords: | rice bran steamed bread farinograph parameters nutrition |
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