醒发条件对北方馒头品质的影响  

Effect of Proofing Conditions on the Quality of North Steamed Bread

作　　者：刘长虹[1] 常冬冬[1] 李志建[1] 黄松伟[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《粮食加工》2012年第6期28-30,共3页Grain Processing

摘　　要：醒发是馒头的工业化生产中的关键环节。采用一次发酵法,以馒头比容、硬度以及均匀度为指标,研究了醒发条件如醒发温度、湿度、醒发时间对北方馒头品质的影响。结果表明,当醒发时间为35 min左右、醒发温度在35℃左右、醒发湿度在80%左右时馒头的品质最佳。Proofing is one of the key factors in the industrial production of steamed bread.One-step fermentation process was used in this study for making steamed bread. The specific volume, hardness and uniformity were taken as the indexes to investigate the effects of proofing conditions including proofing time, temperature and relative humidity of proofing on the qualities of the north steamed bread. The results showed that when the proofing time temperature and relative humidity of proofing were 35 min, 35℃ and 80%, respectively, the best quality of steamed bread was obtained.

关 键 词：醒发温度 醒发时间 醒发湿度 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]