共查询到17条相似文献,搜索用时 46 毫秒
1.
2.
3.
通过对添加不同比例南瓜甘薯全营养粉面包的研制,研究和分析南瓜甘薯全营养粉对面包烧烤品质的影响。结果表明,全营养粉的添加量应限制在8%以内,既可以保证增加面包的营养保健功能,又不会降低面包的感官特性及适口性;超过8%时,面包质量变劣,面包比容下降幅度增大。 相似文献
4.
5.
6.
以面包专用粉为主要原料,添加小麦胚芽粉、酵母、面包改良剂、白砂糖等辅料,采用一次发酵工艺生产面包,并通过单因素试验和正交试验,确定小麦胚芽粉保健面包的最佳配方:面包专用粉100.0g,小麦胚芽粉8.0g,白砂糖7.0g,酵母2.2g,面包改良剂0.4g. 相似文献
7.
8.
9.
10.
11.
12.
13.
研究了不同戊聚糖酶添加量对南瓜面包面团流变学特性、面包品质及面包老化的影响。结果表明,在戊聚糖酶添加量达60mg/kg时,南瓜面包面团的形成时间、稳定时间、评价值达到最大,弱化度最小;面粉的吸水率随戊聚糖酶添加量增大逐渐上升,但增幅较小。面团延伸性随戊聚糖酶添加量增大而逐渐增大,而面团的抗拉伸阻力、抗拉伸面积在戊聚糖酶添加量达60mg/kg时达到最大;拉力比数变化未呈现一定的规律性。面包比容及评分在戊聚糖酶添加量达60mg/kg时达到最大。戊聚糖酶在添加量达60、80mg/kg时,南瓜面包老化速率基本相同,均较缓慢。 相似文献
14.
15.
南瓜保健羊肉丸的制作 总被引:4,自引:0,他引:4
把南瓜添加到羊肉馅中,制成的南瓜营养保健羊肉丸,不仅降低了成本,而且强化营养,还具有保健功效。本文重点介绍了南瓜营养保健羊肉丸的加工工艺。 相似文献
16.
17.
《Food microbiology》1999,16(1):37-43
Optimal conditions for sourdough production from waste bread containing sugar were studied. Using a dough prepared with 50% white bread crumb in water instead of 35% crumb, high levels of acidity were formed at 35°C with a commercial lyophilized starter containingLactobacillus plantarum. The effect of temperature (25 or 35°C) on titratable acidity development was equivalent to crumb concentration (35 or 50%). Cell growth stopped after 12–24 h but acid production continued for more than 48 h. Best results were obtained with whole wheat bread crumb followed by sweet-type crumb (about 8% sugar, dry basis) and white bread crumb. Two commercial sources ofLactobacillus plantarum, one meat starter and one bread starter, were screened based on acid production in fermented bread crumb. 相似文献