| 油脂对馒头品质的影响 |
| |
| 引用本文： | 王凤成,李鹏,王显伦. 油脂对馒头品质的影响[J]. 中国粮油学报, 2006, 21(3): 238-240 |
| |
| 作者姓名： | 王凤成 李鹏 王显伦 |
| |
| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
| |
| 基金项目： | 河南省高等学校创新人才培养工程项目 |
| |
| 摘 要： | 本文研究了不同类型油脂对馒头品质及老化的影响.发现,固态油脂（起酥油和精制猪油）的适量添加能够改善馒头的表面色泽和内部质构,增大了馒头的体积和延缓了馒头的老化.而液体油（一级豆油）不能对馒头的品质起到改良作用.
|
| 关 键 词： | 油脂 馒头 品质 |
| 收稿时间： | 2006-06-06 |
| 修稿时间： | 2006-06-06 |
The Effect of Oil and Fat on the Quality of Steamed Bread |
| |
| Wang Fengcheng,Li Peng,Wang Xianlun. The Effect of Oil and Fat on the Quality of Steamed Bread[J]. Journal of the Chinese Cereals and Oils Association, 2006, 21(3): 238-240 |
| |
| Authors: | Wang Fengcheng Li Peng Wang Xianlun |
| |
| Affiliation: | Grain College of Henan University of Technology,Zhengzhou 450052 |
| |
| Abstract: | The effects of oil and fat on the quality of steamed bread were studied. Addition of shortening and refined lard improved steamed bread quality, including specific volume, surface brightness, crumb texture, and shelf life. However, the soy oil had not significant effect on the quality of steamed bread. |
| |
| Keywords: | oil and fat steamed bread quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
