老酵头储存时间对馒头品质影响研究  

Effect on the Quality of Steamed Bread by the Storage Time of Old Leaven Dough

作　　者：刘长虹[1] 刘红梅[2] 苌艳花[1] 吴仁冬[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]河南商业高等专科学校,河南郑州450045

出　　处：《粮食科技与经济》2011年第3期48-50,53,共4页Food Science And Technology And Economy

基　　金：河南省重点科技攻关项目基础研究部分;项目编号:082102350005

摘　　要：研究了传统的发酵剂——老酵头的储存时间对所制得的馒头的品质影响。首先,对储存不同时间的老酵头进行发酵力测定;然后,分别用不同储存时间的老酵头制作馒头,并对制得的馒头做感官、比容、硬度、白度、内部组织结构等品质测定。实验结果显示,老酵头储存时间为13 d左右时,馒头的总体品质最佳,特别是风味最好。Study on the quality of steamed bread by the storage time of old leaven dough which is a kind of traditional leaven.First,measurement the fermenting power of different store times' old leaven dough.Then,use them make steamed bread and on preparation of steamed bread do sensuality,hematocrit,hardness,whiteness,internal organization qualities such as determination.The experimental results showed that storage time for 13 days around the overall quality of steamed bread get best,especially flavor of steamed bread is best.

关 键 词：老酵头 储存时间 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]