玉米高粱馒头的研制

采用一次发酵法,研究玉米高粱馒头的生产配方和工艺,探讨玉米粉、高粱粉的添加量对馒头品质的影响.结果表明,小麦面粉1 000 g、酵母4 g、食盐2 g、玉米粉140 g、高梁粉150 g、鸡蛋120 g、蜂蜜25 ml为生产玉米高粱馒头的最佳配方,在生产中,控制和面时间35 min,醒发时间40 min,面团的pH值7.0,生产的玉米高粱馒头品质最好.

A Study on Steamed Bread with Corn and Sorghum Flour

One-time fermentation was applied to produce steamed bread.The production formula and technology of compound steamed bread with corn and sorghum flour was studied,and the influences of corn and sorghum flour on steamed bread quality were researched by controlling their percents in mixture material. The optimum formula of steamed bread are: wheat flour 1 000 g,yeast 4 g,salt 2 g,corn flour 140 g,sorghum flour 150 g,egg 120 g and honey 25 ml.At the same time,the steamed bread quality was optimal under the con...