小米馒头配方的优化研究  

Research on Improvement of Formula for Millet Steamed Bun

作　　者：宋莲军[1] 赵秋艳[1] 耿瑞玲[1] 杨晨[1] 

机构地区：[1]河南农业大学食品学院,河南郑州450002

出　　处：《湖南农业科学》2011年第4期95-98,共4页Hunan Agricultural Sciences

摘　　要：试验研究了小米粉、水、单甘酯、谷朊粉的添加量对小米馒头品质(比容、硬度、弹性和咀嚼性等)的影响,结果表明:小米粉添加量对馒头品质影响最大,谷朊粉和水的添加量次之,单甘酯添加量影响最小。当小米粉添加量20%,加水量49%,单甘酯添加量4%,谷朊粉添加量1.5%时,小米馒头的感官评分最高,达85分。The article studied the influences of adding dosages of millet flour,water,glycerin monostearate（GMS） and wheat gluten on quality of millet steamed bun（specific volume,hardness,elasticity and chewiness）.The results indicated that the adding dosage of millet flour had the largest influence on quality of steamed bun;the adding dosages of wheat and water took second place;the adding dosage of GMS had the least influence.When adding dosages of millet flour,water,GMS and wheat gluten were 20%,49%,4% and 1.5%,respectively,the sensory score of millet steamed bun reached the highest by 85.

关 键 词：小米粉 馒头 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]