| 乳化剂对北方馒头品质影响研究 |
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| 引用本文： | 何雅蔷,马铁明,王凤成.乳化剂对北方馒头品质影响研究[J].西部粮油科技,2009,34(5):46-49. |
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| 作者姓名： | 何雅蔷 马铁明 王凤成 |
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| 作者单位： | [1]河南工业大学粮油食品学院,郑州450052 [2]杭州恒天面粉集团有限公司,杭州311215 |
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| 摘 要： | 将二乙酰酒石酸单甘酯（DATEM）和硬脂酰乳酸钙-钠（CSL—SSL）添加小麦粉中,利用粉质仪法、拉伸仪法和制作北方馒头来研究其对小麦粉面团流变学特性和馒头品质的影响。结果表明CSL-SSL能使面团稳定时间延长,弱化度减少,粉质质量指数升高,同时提高面团的拉伸强度。适量添加这两种乳化剂,有一定的增白作用,可以改善馒头的挺度和咬劲,使馒头表面光滑,气孔均匀,提高馒头总评分。
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| 关 键 词： | 面团 乳化剂 流变学 馒头 品质 |
Effects of Emulsifies on Properties of Chinese Mantou |
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| Affiliation: | HE Ya-qiang, MA Tie-ming, WANG Feng-cheng (1.School of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, P.R.China; 2.Hangzhou Hengtian Flour Group Co. Ltd, Hangzhou 311215 , P.R.China) |
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| Abstract: | With farinograph,extensograph and making Chinese Mantou method,the effects of two various of emulsifies,including CSL-SSL and DATEM on rehological properties of wheat flour dough and quality of Chinese Mantou was studied in laboratory. |
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| Keywords: | Key wrods： wheat flour emulsifier rheological properties Chinese Mantou quality |
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