| 萌发玉米粉在冷冻面团中的应用研究 |
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| 引用本文： | 韩春然,马永强,方蕾.萌发玉米粉在冷冻面团中的应用研究[J].食品科学,2007,28(11):182-185. |
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| 作者姓名： | 韩春然 马永强 方蕾 |
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| 作者单位： | 哈尔滨商业大学食品工程学院； 哈尔滨学院生命科学与化学学院 黑龙江哈尔滨150076； 黑龙江哈尔滨150076； 黑龙江哈尔滨150086； |
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| 基金项目： | 黑龙江省自然科学基金项目(C2004-16) |
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| 摘 要： | 本实验研究了影响冷冻面团中酵母发酵活力的因素,确定酵母菌的发酵活力随着冷冻时间的延长而降低,在萌发玉米粉添加量10%以下,酵母菌的发酵活力随着添加量的增加而增加,超过10%后,酵母的发酵活力逐渐下降。以比容为指标,冷冻面团的最佳配方为:萌发玉米粉添加量10%,酵母菌2%,食盐0.4%,水65%,以弹性为指标,冷冻面团的最佳配方为:萌发玉米粉添加量5%,酵母添加量为3%,盐添加量为1.2%,水添加量为60%。与普通冷冻面团相比,萌发玉米粉使冷冻面团面包品质得到改善。
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| 关 键 词： | 冷冻面团 萌发玉米粉 弹性 比容 |
| 文章编号： | 1002-6630（2007）11-0182-04 |
| 修稿时间： | 2006-09-23 |
Application of Germinated Corn Four in Frozen Dough |
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| HAN Chun-ran,MA Yong-qiang,FANG Lei.Application of Germinated Corn Four in Frozen Dough[J].Food Science,2007,28(11):182-185. |
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| Authors: | HAN Chun-ran MA Yong-qiang FANG Lei |
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| Affiliation: | 1.College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 2.College of Life and Chemistry, Harbin University, Harbin 150086, China |
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| Abstract: | Factors influencing the viability of yeast in frozen dough were studied. The viability of the yeast decreased with the prolonged frozen time. When the addition of germinated corn flour was lower than 10%, the viability of the yeast increased with the increase of the germinated corn flour with the addition higher than 10%. The viability of the yeast decreased. Using specific volume as the indicator, the optimal formulation of the frozen dough is: germinated corn flour 10%, yeast 2%, salt 0.4% and water 65%. Using springiness as the indicator, the optimal formulation of the frozen dough is: germinated corn flour 5%, yeast 3%, salt 1.2% and water 60%. Compared with usual frozen dough, germinated corn flour improves the quality of the bread. |
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| Keywords: | frozen dough germinated corn flour springiness specific volume |
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