| 小米馒头工艺与品质研究 |
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| 引用本文： | 浮吟梅,崔惠玲,王凤霞. 小米馒头工艺与品质研究[J]. 食品科技, 2007, 32(1): 53-57 |
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| 作者姓名： | 浮吟梅 崔惠玲 王凤霞 |
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| 作者单位： | 漯河职业技术学院,漯河,462002 |
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| 摘 要： | 通过对小米馒头的工艺与品质进行研究,可知随着小米粉添加量的增加,加水量逐渐降低,发酵体积逐渐减小,通过正交实验可以得出在小米粉添加量为45%、加水量为45%、发酵时间为3h、醒发时间为40min时,可以得到品质良好的小米面馒头。
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| 关 键 词： | 小米粉 馒头 品质 |
| 文章编号： | 1005-9989(2007)01-0053-04 |
| 修稿时间： | 2006-06-27 |
Study on craft and quality of millet steamed bread |
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| FU Yin-mei,CUI Hui-ling,WANG Feng-xia. Study on craft and quality of millet steamed bread[J]. Food Science and Technology, 2007, 32(1): 53-57 |
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| Authors: | FU Yin-mei CUI Hui-ling WANG Feng-xia |
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| Abstract: | By the increment to the craft and qualities of millet steamed bread carry on the research can know increases the quantity along with the millet powder, add the amount of water to lower gradually, ferment the physical volume to let up gradually, pass the experiment and can get at the millet powder increases to measure to 45% and add the water to measure to 45%, ferment time as 3h and come to deliver time as 40min, can get the good quality to Chinese steamed bread of millet powder. |
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| Keywords: | millet powder Chinese steamed bread quality |
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