| 磷酸盐对馒头品质的影响 |
| |
| 引用本文： | 苌艳花,刘长虹,张新奎.磷酸盐对馒头品质的影响[J].西部粮油科技,2011,36(2):31-32,37. |
| |
| 作者姓名： | 苌艳花 刘长虹 张新奎 |
| |
| 作者单位： | 河南工业大学粮油食品学院; |
| |
| 摘 要： | 研究了磷酸盐对馒头品质的影响。通过改变加入面粉中磷酸盐,找出了磷酸盐加入量对馒头各项指标的影响关系,结果显示,磷酸盐对馒头的品质起到很好的改善作用。当磷酸氢二钠的添加量为0.6%时,馒头的品质达到最好。
|
| 关 键 词： | 磷酸氢二钠 馒头品质 添加量 |
The Effect of Phosphate on the Quality of Steamed Bread |
| |
| CHANG Yanhua,LIU Changhong,ZHANG Xinkui.The Effect of Phosphate on the Quality of Steamed Bread[J].China Western Cereals & Oils Technology,2011,36(2):31-32,37. |
| |
| Authors: | CHANG Yanhua LIU Changhong ZHANG Xinkui |
| |
| Affiliation: | CHANG Yanhua,LIU Changhong,ZHANG Xinkui (Grain College of Henan University of Technology,Zhengzhou 450052) |
| |
| Abstract: | This paper studies the effect of phosphate on tne quality of steamed bread.Through the phosphate added in flour,find the phosphate addition amount's effects on each index of steamed bread.Results showed that phosphate plays a very good effect on the quality of steamed bread.When the amount of disodium phosphate is 0.6%,the steamed bread can have the best quality. |
| |
| Keywords: | disodium phosphate quality of steamed bread adding |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
