快速发酵冷冻面团馒头的品质变化研究  

Quality Changes of Frozen Dough Steamed Bread by Rapid Fermentation

作　　者：李洋[1] 韩小贤[1] 芦熹坤[1] 何义萍[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：《现代食品科技》2011年第8期912-915,共4页Modern Food Science and Technology

基　　金：河南省重点科技攻关项目(092102110109);河南工业大学高层次人才基金项目(2007BS060)

摘　　要：本文研究快速发酵工艺条件下冷冻面团的品质变化,以及添加剂对馒头品质的影响。观察测量馒头的比容、柔软性、弹性、组织结构等(与空白的面团相比)的方法来评价冷冻面团和馒头品质的变化,并以发酵时间、单甘脂、Vc、CMC进行了正交试验并获得了最佳配方:单甘脂0.35%,Vc 0.12%,CMC 0.075%。The quality of the frozen dough under the condition of the rapid fermentation was studied and the influence of the various additives on the steamed bread quality was also studied by observing and measuring the specific volume,softness,elasticity and structure of the steamed bread（in comparison with the blank dough）.By the orthogonal test,the optimum dosages of monostearate,Vc and CMC were determined as 0.35%,0.12%,and 0.075%,respectively.

关 键 词：快速发酵 馒头品质 冷冻面团 冷藏时间 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]