磷酸盐对馒头品质的影响  

The Effect of Phosphate on the Quality of Steamed Bread

作　　者：苌艳花[1] 刘长虹[1] 张新奎[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食加工》2011年第2期31-32,37,共3页Grain Processing

摘　　要：研究了磷酸盐对馒头品质的影响。通过改变加入面粉中磷酸盐,找出了磷酸盐加入量对馒头各项指标的影响关系,结果显示,磷酸盐对馒头的品质起到很好的改善作用。当磷酸氢二钠的添加量为0.6%时,馒头的品质达到最好。This paper studies the effect of phosphate on tne quality of steamed bread.Through the phosphate added in flour,find the phosphate addition amount＇s effects on each index of steamed bread.Results showed that phosphate plays a very good effect on the quality of steamed bread.When the amount of disodium phosphate is 0.6%,the steamed bread can have the best quality.

关 键 词：磷酸氢二钠 馒头品质 添加量 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]