| 谷朊粉对速冻馒头品质影响的研究 |
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| 引用本文： | 李昌文,李小平. 谷朊粉对速冻馒头品质影响的研究[J]. 西部粮油科技, 2009, 34(6): 49-50,53 |
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| 作者姓名： | 李昌文 李小平 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,郑州450002 |
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| 摘 要： | 研究了谷朊粉的添加量对速冻馒头比容、柔软度、总评分等品质的影响。实验结果表明：随着谷朊粉添加量的变化,速冻馒头的比容、柔软度、总评分也发生变化。合理掌握谷朊粉的添加量可以使速冻馒头获得较好感官品质、比容、柔软度、总评分。
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| 关 键 词： | 速冻馒头 品质 谷朊粉 |
Effect of the Amount of Gluten on the Quality of Quick-Frozen Steamed Bread |
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| LI Chang-wen,LI Xiao-ping. Effect of the Amount of Gluten on the Quality of Quick-Frozen Steamed Bread[J]. China Western Cereals & Oils Technology, 2009, 34(6): 49-50,53 |
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| Authors: | LI Chang-wen LI Xiao-ping |
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| Affiliation: | (Food and Bioengineering Department, Zhengzhou Institute of Light Industry, Zhengzhou 450002,P.R.China) |
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| Abstract: | This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score. The results showed sensory quality, specific volume, soft degree and total score was changed with the amount of gluten, the appropriate amount of gluten was necessary for good quality. |
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| Keywords: | quick-frozen steamed bread quality gluten |
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