碱添加量对米酒酸面团及馒头品质的影响

该实验研究了碱添加量对面团的pH、湿面筋含量、面筋指数及馒头的比容、硬度、白度、感官评分的影响。结果表明，碱添加量与pH值呈线性关系。碱添加量为0.20%时，显著降低了面团中湿面筋含量，但提高了面筋指数。碱添加量＞0.20%之后，馒头的感官评分、白度、比容呈现降低趋势，硬度呈现上升趋势。相关性分析结果表明，面团pH值与馒头的比容、白度呈极显著负相关（P＜0.01）；与馒头的感官评分呈极显著正相关（P＜0.01）。面团湿面筋含量与馒头比容呈显著负相关（P＜0.05），与馒头硬度呈极显著正相关（P＜0.01）。面团面筋指数与面团比容呈显著正相关（P＜0.05），与馒头硬度呈极显著负相关（P＜0.01）。

Effect of alkali addition on the quality of rice wine sour dough and steamed bread

The effects of alkali addition on pH, wet gluten content and gluten index of dough, and specific volume, hardness, whiteness and sensory score of steamed bread were studied. The results showed that the relationship between alkali addition and pH was linear. When the alkali addition was 0.20%, the wet gluten content in dough reduced significantly, but the gluten index increased. When the alkali addition exceeded 0.20%, the sensory score, whiteness and specific volume of steamed bread decreased and the hardness increased. The results of correlation analysis showed that the dough pH was significantly negatively correlated with the specific volume and whiteness of steamed bread (P＜0.01), and positively correlated with the sensory score of steamed bread (P＜0.01). The wet gluten content of dough was negatively correlated with the specific volume of steamed bread (P＜0.05), and positively correlated with the hardness of steamed bread (P＜0.01). The dough gluten index was positively correlated with dough specific volume (P＜0.05) and negatively correlated with hardness of steamed bread (P＜0.01).