| 加水量对冷冻面团馒头品质影响的研究 |
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| 引用本文： | 李昌文,闫敏敏.加水量对冷冻面团馒头品质影响的研究[J].西部粮油科技,2009,34(4):71-73. |
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| 作者姓名： | 李昌文 闫敏敏 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,郑州,450002 |
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| 摘 要： | 研究了加水量对冷冻面团馒头感官品质、比容、柔软度、总评分的影响。实验结果表明：随着加水量的变化,冷冻面团馒头感官品质、比容、柔软度、总评分也发生变化,加水量在53%时可以使冷冻面团馒头获得较好感官品质、比容、柔软度和总评分。
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| 关 键 词： | 冷冻面团 馒头 加水量 |
Effect of the Amount of Water on the Quality of Frozen Dough Steamed Bread |
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| LI Chang-wen,YAN Min-min.Effect of the Amount of Water on the Quality of Frozen Dough Steamed Bread[J].China Western Cereals & Oils Technology,2009,34(4):71-73. |
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| Authors: | LI Chang-wen YAN Min-min |
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| Affiliation: | (Food and Bioengineering Department, Zhengzhou Institute of Light Industry, Zhengzhou 450002, P.R.China) |
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| Abstract: | This article studied the effect of the amount of water on the quality of frozen dough steamed bread including sensory quality,specific volume,soft degree and total score.The results showed sensory quality,specific volume,soft degree and total score was changed with the amount of water,the amount of water is 53%,neces-sary for good quality. |
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| Keywords: | frozen dough steamed bread the amount of water |
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