和面条件对馒头品质的影响  

Effect of dough mixing conditions on the quality of steamed bread

作　　者：白建民[1] 刘长虹[1] 马喆[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品工业科技》2010年第7期117-119,124,共4页Science and Technology of Food Industry

基　　金：2008年河南省重点科技攻关项目(082102350005)

摘　　要：通过对和面条件的控制,如加水量、酵母添加量以及和面时间的改变来研究对馒头品质的影响,实验结果表明:加水量48%,酵母添加量1·0%,和面时间15min时,蒸制出的馒头品质最佳。By the control of dough mixing conditions,such as the changes of dough mixing water,yeast,and dough mixing time,the impact of the quality of steamed bread was studied. The experimental results showed that when the water addition was in 48%,the yeast addition was in 1.0%,and the dough mixing time was in 15min,the quality of steamed bread was the best.

关 键 词：和面条件 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]