燕麦麸皮对馒头品质的影响

将不同比例的燕麦麸皮添加到小麦粉中,研究其对面团流变学特性和对馒头品质的影响。实验结果表明,向面粉中适量地添加燕麦麸皮,蒸制出的馒头其体积、质量和风味都有所增加,感官评分提高,表面变得光滑、对称、挺立,具有球形感,且内部气孔细小均匀。燕麦麸皮在不同添加量的条件下所制得的馒头感官评分结果为:燕麦麸皮添加量为5%时,馒头感官评价得分最高。相同添加量下的燕麦麸皮和小麦麸皮所制得馒头感官评分结果为:添加量为5%的燕麦麸皮所制的馒头感官评分结果高于添加量为5%的小麦麸皮所制的馒头感官评分结果。

A study on influences of oat bran to the quality of steamed bread

Different amounts of oat bran were added into wheat flour,to study the influence of oat bran on the rheological properties and dough and the quality of steamed-bread.The results showed that the volume of steamed-bread,the quality and flavor increased,sensory score increased,the surface became smooth,symmetrical,upright,spherical sensual,and internal pore was uniform small when adding the right amount of oat bran to flour.Adding different amounts of oat bran,the bread sensory score results were: When the add...