| 工艺条件对馒头比容及硬化度的影响研究 |
| |
| 引用本文： | 沙坤,钱平,刘海杰,李里特.工艺条件对馒头比容及硬化度的影响研究[J].食品科技,2007(12):54-57. |
| |
| 作者姓名： | 沙坤 钱平 刘海杰 李里特 |
| |
| 作者单位： | 1. 中国农业大学烟台研究院,烟台,264670
2. 总后军需装备研究所,北京,100010 |
| |
| 摘 要： | 采用一次发酵工艺制作馒头,探讨了不同工艺条件对馒头比容和硬度变化的影响,结果表明:搅拌时间、发酵温度、发酵时间和醒发时间对馒头的比容、硬化度均有显著影响(P<0.05),比容和硬化度之间显著负相关(P<0.01),因此,通过改变工艺条件来改善比容可以有效地延缓馒头的硬化。
|
| 关 键 词： | 馒头 工艺条件 比容 硬化度 |
| 文章编号： | 1005-9989(2007)12-0054-03 |
| 修稿时间： | 2007年4月30日 |
Effect of process conditions on specific volume and extent of firming in steamed bread |
| |
| SHA Kun,QIAN Ping,LIU Hai-jie,LI Li-te.Effect of process conditions on specific volume and extent of firming in steamed bread[J].Food Science and Technology,2007(12):54-57. |
| |
| Authors: | SHA Kun QIAN Ping LIU Hai-jie LI Li-te |
| |
| Abstract: | The effect of process conditions on the specific volume and firmness changes of steamed bread, which was produced with one time fermentation method was investigated. The results indicated that mixing time, fermentation temperature, fermentation time and proving time had significant effects on specific volume and extent of firming(P<0.05). There was significant correlation between the specific volume and extent of firming(P<0.01). As a result, changing the process conditions to improve specific volume can retard the firming of the steamed bread. |
| |
| Keywords: | steamed bread process conditions specific volume extent of firming |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
