面筋对冷冻面团品质的影响

就面筋对冷冻面团品质的影响进行研究,主要考察不同的面筋添加量、不同的时间指标以及成品馒头品质的变化等方面对冷冻面团品质的影响规律.结果表明:面团较好的醒发时间为15 min,冷冻时间为4d,面筋添加量为0.9%时,面团的粉质特性较好,成品馒头的评分最高.这为利用面筋来改良冷冻面团的品质,为实际生产实践选取合适的食品添加剂的应用奠定了理论基础.

Effect of Glutne on Frozen Dough Quality

To research the effect of gluten on frozen dough quality,mainly inspect the different amount of gluten,a different time indicators,and the changes of steamed bread products. The result show that the better proofing time is 15 min,and the freezing time is 4 d. The better gluten adding to measure the production of steamed bread is 0.9 % which has the highest total score. This focuses on the use gluten to improve the quality of frozen dough,and lay a theoretical foundation for the actual production of the prac...