| 老酵面团对碱工艺最佳pH值的研究 |
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| 引用本文： | 毛羽扬,朱在勤,纪有华,张文涛,徐传骏. 老酵面团对碱工艺最佳pH值的研究[J]. 扬州大学烹饪学报, 1999, 16(2) |
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| 作者姓名： | 毛羽扬 朱在勤 纪有华 张文涛 徐传骏 |
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| 作者单位： | 1. 扬州大学旅游烹饪学院,扬州,225001
2. 江苏省烹饪研究所,扬州,225001 |
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| 摘 要： | 用老酵来发酵的面团其制品口感好,风味好.由于发酵过程产生有机酸需对碱中和,如何控制对碱量,达到最佳风味效果,历来为面点工艺上的一个难点.研究证明,发酵面团对碱后立即制作,其面团的pH值在6.15～6.20区域内,制成品的效果很好.发酵面团对碱再醒发25分钟后,其面团的pH值在6.12～6.15区域内,这时制成品的效果更好.
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| 关 键 词： | 面团发酵 对碱 pH值 |
A STUDY ON THE OPTIMUN pH VALUE IN THE TECHNOLOGY OF ADDITION OF ALKALI IN LAOJIAO DOUGH |
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| Mao Yuyang et al. A STUDY ON THE OPTIMUN pH VALUE IN THE TECHNOLOGY OF ADDITION OF ALKALI IN LAOJIAO DOUGH[J]. Cuisine Journal of Yangzhou University, 1999, 16(2) |
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| Authors: | Mao Yuyang et al |
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| Affiliation: | Mao Yuyang et al |
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| Abstract: | Food made with dough fermented with Laojiao tastes good and enjoyes perfect flavour. Organic acid is produced during fermentation and this acid should be neutralized by adding alkali. How much alkali should be added to achieve the optimum flavour and taste has always been one of the difficult points in refreshment production technology. This study proves that the refreshments made of fermented dough right after the addition of alkali and with the pH vlue between 6.15-6.20 can achieve good flavour. And the refreshments made of the fermented dough after the addition of alkali and being kept for about 25 minutes in which the pH value could reach 6.12-6.15, could gain even better flavour. |
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| Keywords: | fermentation of dough addition of alkali pH value |
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